I really have no idea whether this recipe is actually Mexican or not. It has avocado and jalapeños and other things commonly found in Mexican cooking so I’m taking liberties. Nonetheless, it is a lighter, more vibrant twist on the mayo-laden classic and has enough texture and heft to be more of a main course salad than a sandwich filler.
This is one of those dinners I made once, in a rush, with whatever I had on hand, really not expecting anything magical, only to sit down, begin eating and think, dang I’m good! Yeah, that’s right, I said it. I’m not too modest to admit greatness when I make a mountain out of the mole hill that is my veggie drawer.
Buy the best tuna packed in oil that you can find—there is not much to this salad so every ingredient really stands out. The quality of the tuna is as important as the oil it’s packed in, the oil acts as the salad dressing and you will definitely taste it if it is rancid or fishy.
I’m still searching for this canned tuna we used to buy in Italy that had a picture of a weather-beaten fisherman on the can. That was the best tasting tuna I have ever eaten, but have not been able to find it in the US or online. If anyone knows what I’m talking about and knows where to buy it I will be forever indebted to you.
- 2 (6 1/2 ounce) cans tuna packed in oil
- 2 jalapeños, seeded and thinly sliced
- 1 avocado, peeled and diced
- 1 small cucumber, peeled and diced
- 1 large shallot, thinly sliced
- 1/4 cup fresh-squeezed lime juice
- 4 ounces mixed greens, washed and thoroughly dried
- Combine tuna (oil and all), jalapeños, avocado, cucumber, shallot, and lime juice in a medium bowl. Season with salt.
- Divide greens between 4 plates, top with tuna salad and serve.