Ingredients:

  • 2 cans (5 oz each) Skipjack or Albacore Tuna, water-packed and drained
  • 1 large ripe Hass avocado, pitted and peeled
  • 1/4 cup red onion, finely diced
  • 1/2 cup English cucumber, diced small
  • 2 tbsp fresh cilantro or parsley, minced
  • 1 large lime, juiced (approx. 2 tbsp)
  • 1 tsp Dijon mustard
  • 1/4 tsp cracked black pepper
  • 1 pinch flaky sea salt

Instructions:

  1. Drain the tuna thoroughly to remove all excess water, preventing the salad from becoming watery.
  2. Prep the aromatics: Dice the red onion into tiny pieces.
  3. Dice the cucumber: Cut the English cucumber into small half inch pieces until you have a vibrant pile of green cubes.
  4. Pit the avocado: Slice it in half, remove the pit, and scoop the flesh into your large mixing bowl.
  5. Mash the base: Add the lime juice and Dijon mustard to the avocado. Use the back of a fork to mash until mostly smooth with a few small chunks.
  6. Add the fish: Fold the drained tuna into the avocado mixture.
  7. Flake the tuna: Use your fork to break up the large chunks of tuna until it is thoroughly coated in the green mash.
  8. Fold in vegetables: Add the diced onion, cucumber, and minced cilantro to the bowl.
  9. Season the mix: Sprinkle the salt and cracked black pepper over the top.
  10. Final stir: Give it one last gentle toss until all colors are evenly distributed throughout the salad.