Avocado Tuna Salad Recipe
How to make the best avocado tuna salad, without mayo, just wild caught yellow fin tuna, creamy ripe avocados, zesty lime and your favorite herbs
Servings 4 people
Ingredients
- 10 oz canned wild caught tuna
- 2 ripe avocados
- 3 tbsp red onion (diced)
- 1 tbsp extra virgin olive oil
- 1 tbsp chives -snipped
- 1/2 red chili pepper or to taste -diced
- 2 tbsp fresh cilantro, dill or basil
- 1/2 lime -juiced + more to taste
- 1 pinch sea salt or to taste
- freshly cracked black pepper (to taste)
- 5 violas or your favorite edible flowers for garnish
- 1 scallion -chopped
Instructions
- If using tuna packed in water make sure to drain it first. Otherwise just use it as is with the olive oil.
- Sliced the avocados in half and discard the seeds. Scoop the flesh out and transfer to a mixing bowl.
- Add the tuna, red onion, scallion, chili pepper, olive oil and lime juice. Sprinkle with a pinch of sea salt and gently mix to combine.
- Taste and adjust seasonings with more lime, salt and pepper if desired.
- Sprinkle with the chives and your favorite herbs and serve promptly with cracker or in a sandwich. Garnish with edible flowers.