Recipe for Tuna Avocado Salad with Cilantro
This recipe makes two generous servings. If this is just a snack or appetizer, you could cut each avocado in half to make four servings instead. Use a ripe avocado for this. You can test to see whether an avocado is ripe or not by pressing down on the thinnest end. If there is a fair amount of “give” when you press, the avocado is ripe. If you cannot press in the end, it is too hard to use. You can either peel the avocado or serve it in its skin. Obviously the skin is not edible but for the sake of presentation you might wish to leave it on.
Avocado, tuna, onion, cilantro and lime juice combine to offer plenty of health benefits. If you are especially looking for healthy tuna salad recipes, rather than the type of tuna salad containing cream or mayonnaise, this might be a good recipe for you. The creaminess comes from the avocado flesh, which is mashed with the rest of the ingredients, and the moisture comes from the addition of a little olive oil.
Use extra virgin olive oil for the best taste. You can use tuna packed in brine if you like, although that tends to be very salty. Tuna packed in oil should be drained before you use it, but a little will stay on the fish and that is fine.
- 1 avocado
- 1 tablespoon olive oil
- 1 small can tuna in olive oil
- ½ cup finely chopped cilantro
- ¼ finely chopped red onion
- 2 teaspoons lime juice
- Salt and black pepper, to taste
- Fresh parsley, for garnish
- Drain the tuna in a colander, and then stir it with the red onion and cilantro.
- Use a fork to break up the tuna chunks.
- Whisk the lime juice and olive oil together.
- Cut it in half lengthwise, through the skin.
- Hollow out the avocado with a spoon, leaving the shell ¼ inch thick.
- Discard the stone.
- Sprinkle a little salt over the inside of the avocado shell.
- Mash the avocado with the lime juice mixture, and then combine this with the tuna mixture.
- Stuff half of the tuna mixture into each avocado half.
- Season with salt and pepper and serve, garnished with some fresh parsley.
You can see how the delicious tuna mixture contrasts with the green of the parsley and avocado. This tuna salad recipe is a wonderful appetizer or lunch and it is a fine way to use up a ripe avocado. If you do not want to use the avocado shell for serving this tuna salad recipe, you can serve it in a baked potato, or simply in a bowl, instead. Choose medium-sized avocadoes and make sure they are ripe before you use them. If they are overripe and some of the flesh is brown, simply remove the brown parts. You will not see this after you have combined the avocado with the other ingredients anyway.
Check Out Some of Our Other Hot Content
Leave a Reply
- Cobb Salad with a Mexican Seafood Twist May 9, 2016
- Simple Cucumber and Onion Salad April 24, 2016
- Classic Potato and Egg Salad with Chives April 15, 2016
- Greek Cucumber and Tomato Salad with Kalamata Olives April 1, 2016
- Chipotle Ranch Potato Salad with Sausage and Corn March 26, 2016
- Mexican Rice Salad with Tuna and Vegetables March 21, 2016
- Vegetarian Summer Five Bean Salad March 13, 2016
- Healthy Waldorf Salad with Baby Spinach March 6, 2016
- Corn and Pasta Salad with Tuna February 28, 2016
- Simple Chopped Egg Salad Recipe February 21, 2016
- Home (16847 Views)
- Lobster Seafood Salad Recipe with Green Onions (8830 Views)
- An Easy Grilled Bean Salad Recipe (3324 Views)
- Warm Grilled Veggie Salad (3288 Views)
- Grilled Pineapple Salad (3130 Views)
- Sweet and Spicy Thai Grilled Vegetables Salad (2646 Views)
- Super-Easy Recipe Four Bean Salad with a Lemon Dressing (2513 Views)
- Asparagus Salad Recipe with Eggplant and Bell Pepper (2437 Views)
- Warm Chicken Breast for Salads Recipes (2407 Views)
- Marinated Chicken Salad with Eggplant (2402 Views)
- Grilled Salad Recipe with Halloumi Cheese (2370 Views)
- Healthy Grilled Bell Pepper Salad (2328 Views)