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Avocado and Tuna Salad

This can be served as luncheon salad or a buffet dish.


  • 1 ripe avocado
  • 2 tomatoes, chopped
  • 4 tbsp. (60 ml) Vegetable oil
  • 2 tbsp (30 ml) vinegar
  • 1 garlic clove, crushed
  • salt and pepper to taste
  • 1 tsp (5 ml) sugar
  • 1 tsp (5 ml) hot pepper sauce
  • 6.5 oz (184 g) can of tuna
  • 1 small onion, finely chopped
  • ¼ cup (50 ml) chopped green onion
  • lettuce

Cooking Instructions:

  • Peel, pit and chop the avocado. Add chopped tomatoes.
  • Combine oil, vinegar, garlic, salt, pepper, sugar and pepper sauce. Pour over avocado and tomato.
  • Break tuna into bite-sized pieces, add onions and green onion.
  • Combine tuna and tomato mixtures. Stir together until well mixed.
  • Refrigerate until cold. Serve on a bed of lettuce.

Serves 4-6

Recipe by Dr. Betty “K” in the book “Caribbean Cuisine”.

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Hawaiian Pork Roast Recipe Ingredients:

  • 4lbs pork loin, boned and rolled
  • 2 tsp salt
  • 1/2 tsp pepper
  • Pineapple glaze:

  • 1 9oz can crushed pineapple
  • 1 cup brown sugar
  • 3 tbsp lime juice
  • 2 tbsp rum
  • 2 tbsp prepared mustard

How to Make Hawaiian Pork Roast:

**Preheat the oven to 375F**

  1. Season the loin roast with salt and pepper. Bake in the oven for 1 hour and 15 minutes. Increase the oven temperature to 425F, baste the pork with some of the glaze and bake for a further 10 minutes.
  2. Baste again with some of the glaze and bake for a further 10 minutes or until cooked thoroughly. Serve the remaining glaze with the roast.
  3. To make the glaze: Combine all the ingredient in a medium saucepan. cook over a medium heat, stirring until the sugar dissolves.

Serves 6-8

Recipe was adapted from: Cooking with Caribbean Rum Recipe Book By Laurel-Ann Morley.

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Beef Kidneys Recipe Ingredients:

  • 2 lb beef kidneys, sliced thinly
  • 1 tbsp rum
  • 1/2 tsp dried thyme
  • 6 tbsp butter
  • 1 large onion, sliced thinly
  • 1/4 cup dry sherry
  • 1 tsp cornstarch
  • salt and pepper to taste

How to Make Beef Kidneys:

  1. Mix together the salt, pepper, rum and thyme and marinated the kidneys in this mixture for 30 minutes.
  2. Heat 3 tablespoons butter in a heavy saucepan, add the kidney, and stir fry for 5-10 minutes or until the kidneys are cooked through. Remove the kidneys from the saucepan.
  3. Heat the remaining 3 tablespoons butter in the saucepan, fry the onions until they are golden and soft. Dissolve the mixture in the saucepan and stir until thickened. Add the kidney and cook until heated through.

Serves 4

Recipe was adapted from: Cooking with Caribbean Rum Recipe Book By Laurel-Ann Morley.

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