Description
This Avocado Tuna Salad is a fresh, flavorful, and nutritious dish perfect for a quick lunch or light dinner. Combining creamy avocado with protein-rich albacore tuna, zesty lime, and vibrant pico de gallo, it’s a delightful and healthy meal ready in minutes without any cooking required.
Ingredients
Scale
Tuna Mixture
- 5 ounces Albacore Tuna (drained)
- 1 tablespoon Mayonnaise
- 1 tablespoon Fresh Cilantro
- 1 tablespoon Lime Juice (from half a lime)
- 1/8 teaspoon Salt
Avocado Layer
- 1 Avocado
- 1 tablespoon Lime Juice (from remaining half a lime)
- Salt to taste
Toppings
- 1/2 cup Pico de Gallo
Instructions
- Drain Tuna: Open the can and drain the albacore tuna thoroughly to remove any excess liquid to ensure the salad is not watery.
- Prepare Tuna Mixture: In a mixing bowl, combine the drained tuna, mayonnaise, finely chopped fresh cilantro, lime juice from half a lime, and 1/8 teaspoon of salt. Stir everything well to incorporate all the flavors evenly.
- Prepare Avocado: Peel and chop the avocado into chunks. Place it in a separate bowl, drizzle with the remaining lime juice to prevent browning, and lightly mash it while leaving some chunks intact for texture. Add salt to taste and gently mix.
- Assemble Salad: On a serving plate, spread half of the mashed avocado layer evenly. Follow it with a layer of half the tuna mixture on top. Finish by layering half of the fresh pico de gallo salsa over the tuna. Repeat the layering steps for the second serving plate.
Notes
- Use fresh lime juice for the best flavor and to keep the avocado bright.
- Adjust salt to taste, considering the saltiness of canned tuna and pico de gallo.
- For a lighter option, substitute mayonnaise with Greek yogurt.
- This salad is best served fresh but can be stored in the refrigerator for up to 1 day.
- Feel free to add chopped jalapeños to the pico de gallo for extra heat.
