10-Minute Avocado Tuna Salad

 The best recipe for avocado tuna salad, which is creamy, fresh, tasty, and nourishing. You only need to spend ten minutes of your time to produce one of the best simple salad recipes ever!

Since I first tried food as a baby, I have loved avocados! Although I was up in Germany in the 1980s where avocados cost about $5 per piece, my Peruvian mother always had some on hand for us kids to eat.

They are such a lovely fruit that I find it impossible to conceive without always having them readily available for a fair price wherever I reside. I just want to appreciate the modern world for making this possible without going too political at this point.

It became obvious that I needed to make MORE avocado salads after working on an extremely delicious avocado chicken salad. In fact, I'm now developing an entire series. The Avocado Cucumber Salad will come next because it can't be left out of my series either.

But for now, let's just concentrate on this incredible avocado tuna salad. Really creamy! A true treat!

Which Avocados to choose for Avocado Tuna Salad

 

Clearly, you must locate the ideal avocados!

Even after years of practice, I occasionally fall for one that appears to be flawless but is actually quite flawed.

There are numerous tutorials on how to select them, but ultimately, selecting them comes down to experience. Just touch and feel them from the outside before cutting into them to have an idea of how they will appear when they feel a specific way.

Both very ripe and ripe but still hard avocados work well in this tuna avocado salad. Although it's rather tolerant when it comes to avocado ripeness, I like extremely ripe ones (as seen in the video) because it makes it particularly creamy.

We can't always arrange our lunch or dinner to coincide with the ripening of an avocado, can we? Avoid making this salad for any longer than necessary if you discover one that is rock hard and ripe yet firm by Monday when you need it.

If you CAN push it, do so tomorrow. Very ripe avocado makes the dish considerably creamier. Just keep a watch on your fruit to prevent it from turning black unexpectedly. This can occur SO QUICKLY.

Which Tuna to Pick for Tuna Avocado Salad

Naturally, you can cook your own tuna, but not only does this increase cooking time, it also kind of wastes a great ahi tuna steak that tastes so much better half raw.

My cupboard has very few canned goods, yet I utilize those items frequently and frequently in my cooking. White tuna in water is one of them.

Because I enjoy selecting different oils for various recipes and because tuna that arrives in water can always be "oiled" with my preferred oil rather than the manufacturer's favorite oil, I prefer the latter to the former.

Pick tuna in water because we're using a great extra virgin olive oil in this tuna avocado salad.

To prevent the tuna from diluting my salad dressing, I drain it in a strainer before using.

How to make Avocado Tuna Salad

Avocado Tuna Salad Ingredients

• 1 avocado
• 2 6 oz cans flaked tuna in water - (170g cans)
• 1/2 cup chopped parsley
• 1 small red onion
• 1 red bell pepper
• 1 Tbsp dijon mustard
• 2 Tbsp olive oil
• 1 lemon
• sea salt
• pepper

Instructions

1. Avocados are cut in half, the stones are peeled off, and the skin is peeled.
2. Add well-drained tuna to a mixing dish.
3. Add bell pepper to bowl once it has been cleaned, deseeded, and diced.
4. Parsley should be washed, dried, then chopped finely and combined with other ingredients.
5. Add sliced onion to bowl after peeling it.
6. Add dijon mustard, whole lemon juice, olive oil, sea salt, and pepper to taste to an airtight, sealable container. Shake to thoroughly blend, then pour over the salad's ingredients.
7. Salad should be tossed before being served.
8. See the blog page linked above for details on meal preparation.