Description
A fresh and creamy Avocado Tuna Salad combining tender albacore tuna, ripe avocado, zesty lime juice, fresh cilantro, and vibrant pico de gallo. This no-cook recipe is perfect for a quick and healthy meal, providing a delightful mix of textures and flavors in just 10 minutes.
Ingredients
Scale
Tuna Mixture
- 5 ounces Albacore Tuna, drained
- 1 tablespoon Mayonnaise
- 1 tablespoon Fresh Cilantro, chopped
- 1 tablespoon Lime Juice (from half a lime)
- 1/8 teaspoon Salt, or to taste
Avocado Layer
- 1 Avocado
- 1 tablespoon Lime Juice (from remaining half lime)
- Salt, to taste
Topping
- 1/2 cup Pico de Gallo
Instructions
- Drain the Tuna: Open the can of albacore tuna and drain all the liquid thoroughly to ensure the salad is not watery.
- Make Tuna Mixture: In a mixing bowl, combine the drained tuna, mayonnaise, chopped fresh cilantro, and juice from half a lime. Add salt to taste and gently stir everything together until well incorporated.
- Prepare Avocado: Peel and chop the avocado. Place it in another bowl and squeeze the remaining lime juice over it. Lightly mash the avocado, leaving some chunks for texture, then season with salt to taste.
- Assemble the Salad: On each serving plate, spread half of the mashed avocado as the base layer. Next, add half of the tuna mixture over the avocado. Top this with a generous layer of fresh pico de gallo. Repeat for the second serving.
Notes
- Use ripe but firm avocado for the best texture.
- Adjust the amount of mayonnaise to preference for creaminess.
- Pico de gallo can be store-bought or homemade for fresher flavor.
- This salad is best served immediately but can be refrigerated for up to 1 day.
- For a spicier kick, add chopped jalapeños to the pico de gallo.
