Avocado Tonnato

Directions

1. Pile your anchovies on top of your peeled garlic clove on a cutting board. Sprinkle with a little coarse salt and pepper, and smash to a paste with a chef's knife. Scrape this mixture into a blender or the small bowl of a food processor. (I've also made this with a hand blender and carafe, with good success).
2. Zest the lime, then add the juice to the garlic/anchovy mixture. Add half of the zest, and reserve the remainder for later. Add the tuna and mayo, drizzling in a little of the reserved olive oil, and blend until smooth and creamy. Stir in the remaining lime zest, taste, and add additional salt and pepper if desired.
3. Cut your avocados in half, remove the pits, and scoop them from their shells with a spoon. Cut each half into half again; you should end up with eight wedges total. If using, arrange the lettuce leaves on plates or one big platter. Place the avocado wedges on the plate(s), then drizzle the tonnato sauce over the wedges and all around (you will have sauce left, which you can store in a jar in the fridge for a few days). Scatter the capers on top. Run a knife through the celery leaves 2-3 times just to roughly chop, then scatter them all around.