Tuna and Avocado Salad

Tuna and Avocado Salad Recipe with Eggs and Red Onions

| Servings: 4

Introduction

Tuna and avocado salad is a delicious and nutritious dish that is perfect for a light lunch or dinner. The combination of creamy avocado, protein-packed tuna, and zesty lemon juice creates a flavorful and satisfying meal.

History

Tuna and avocado salad is a modern twist on the classic tuna salad recipe. Avocado adds a creamy texture and rich flavor to the dish, while also providing a boost of healthy fats and nutrients.

Ingredients

2 large hard-boiled eggs
0.5 tsp of your favorite hot sauce
1 cup mashed avocados (1 ripe avocado)
1 tsp fresh lemon juice, to taste
0.25 cup minced red onions
1 (6.5 oz (184 g)) can of tuna in water, drained
2 tbsp mayonnaise, to taste (Best Foods, Hellmann's, or Vegenaise)
2 tbsp dill relish
salt and black pepper, to taste

How to prepare

Peel the eggs and finely mash them with a fork.
Peel, pit, and cube the ripe avocado, then place it in a bowl.
Add the fresh lemon juice to the avocado to prevent discoloration, and mash it well with a fork.
Combine the mashed eggs with the mashed avocado and mix thoroughly.
Drain the water from the tuna and mix it with the onions, avocado/egg mixture, dill relish, salt, hot sauce, and mayonnaise.
Serve the mixture over a bed of lettuce.

Variations

Add diced tomatoes or cucumbers for extra freshness.
Mix in some chopped herbs like parsley or cilantro for added flavor.
Substitute Greek yogurt for mayonnaise for a lighter dressing option.

Cooking Tips & Tricks

Be sure to use ripe avocados for the best flavor and texture.

- Adding a splash of fresh lemon juice to the avocado helps prevent it from turning brown.

- Adjust the amount of hot sauce and mayonnaise to suit your taste preferences.

- Serve the salad over a bed of lettuce for added freshness and crunch.

Serving Suggestions

Serve the tuna and avocado salad on a bed of lettuce, or enjoy it on its own as a light meal. It also pairs well with whole grain bread or crackers.

Cooking Techniques

This recipe requires minimal cooking, making it a quick and easy meal to prepare. Simply mix the ingredients together and serve!

Ingredient Substitutions

Feel free to customize this recipe to suit your taste preferences. You can use canned salmon or chicken in place of tuna, or add in your favorite vegetables for extra crunch.

Make Ahead Tips

You can prepare the tuna and avocado salad ahead of time and store it in the refrigerator for up to 2 days. Just be sure to mix in the avocado and lemon juice right before serving to prevent browning.

Presentation Ideas

Serve the tuna and avocado salad in a bowl or on a plate, garnished with a sprinkle of black pepper and a wedge of lemon for a pop of color.

Pairing Recommendations

This salad pairs well with a crisp white wine or a refreshing iced tea. It also goes nicely with a side of fresh fruit or a simple green salad.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Enjoy cold or at room temperature.

Nutrition Information

Calories per serving

Each serving of tuna and avocado salad contains approximately 250 calories.

Carbohydrates

Each serving of tuna and avocado salad contains approximately 10 grams of carbohydrates.

Fats

This salad is rich in healthy fats, with each serving providing around 20 grams of fat.

Proteins

Tuna is a great source of protein, with each serving of this salad containing about 15 grams of protein.

Vitamins and minerals

Avocado is packed with vitamins and minerals, including potassium, vitamin K, and folate.

Alergens

This recipe contains eggs and mayonnaise, which may be allergens for some individuals.

Summary

Tuna and avocado salad is a nutritious and satisfying dish that is rich in healthy fats, protein, and vitamins. It makes a great option for a light and flavorful meal.

Summary

Tuna and avocado salad is a delicious and nutritious dish that is easy to make and perfect for a light meal. With its creamy avocado, protein-packed tuna, and zesty lemon juice, this salad is sure to become a new favorite in your recipe rotation.

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. It was a warm summer day, the sun shining brightly through the kitchen window as I sifted through an old recipe book that belonged to my dear friend, Mrs. Jenkins. Mrs. Jenkins was known for her delicious and innovative dishes, and I always admired her culinary skills.

As I flipped through the pages of the worn and stained book, my eyes landed on a recipe that caught my attention - Tuna and Avocado Salad. The combination of tuna and avocado seemed intriguing, and I knew I had to give it a try. I quickly jotted down the list of ingredients and instructions, eager to recreate this dish in my own kitchen.

I gathered the necessary ingredients - a can of tuna, ripe avocados, cherry tomatoes, red onion, lemon juice, olive oil, and a handful of fresh herbs from my garden. As I chopped, diced, and mixed the ingredients together, the vibrant colors and fresh aromas filled my kitchen, creating a sense of excitement and anticipation.

Once the salad was ready, I took a hesitant bite, unsure of what to expect. But as soon as the flavors exploded in my mouth - the creamy avocado, the tangy lemon juice, the savory tuna - I knew I had discovered a new favorite recipe.

I decided to share this newfound gem with my friends and family, hosting a small gathering to showcase my Tuna and Avocado Salad. The dish was a hit, with everyone raving about the unique combination of flavors and textures. Mrs. Jenkins herself was impressed by my culinary skills and praised me for my creativity in the kitchen.

From that day on, Tuna and Avocado Salad became a staple in my recipe repertoire, a dish that I would make for special occasions and gatherings. I would often tweak the recipe, adding different ingredients and experimenting with seasonings to create new variations of the dish.

Over the years, I learned to make this salad my own, incorporating my own personal touch and flair into the dish. I would sometimes add fresh herbs like cilantro or basil, or sprinkle in some feta cheese for an extra burst of flavor. Each time I made the salad, I felt a sense of joy and satisfaction, knowing that I had created something delicious and unique.

As I grew older, my love for cooking only deepened, and I continued to experiment with new recipes and techniques. But Tuna and Avocado Salad always held a special place in my heart, a reminder of that fateful day when I stumbled upon a recipe that would become a beloved favorite.

Now, as I sit in my kitchen, surrounded by the warmth and love of my family, I can't help but feel grateful for the culinary journey that led me to discover the joys of Tuna and Avocado Salad. It may have been just a simple recipe in an old book, but to me, it represents so much more - a symbol of creativity, passion, and the joy of sharing delicious food with the ones we love.

And so, as I take a bite of the salad, savoring the flavors and memories that it evokes, I can't help but smile, knowing that the legacy of this recipe will live on for generations to come.