Ingredients
Equipment
Method
- Combine the 2 cans tuna (oil and all), 1 or 2 thinly sliced jalapeños, 1 diced avocado, 1 diced cucumber, 1/2 cup diced red onion, and 1/4 cup lime juice, 1 diced bell pepper, 1 sliced scallion, 1/4 cup chopped cilantro, and 2 teaspoons salt in a large bowl.
- Mix gently so the avocado keeps it shape. Taste and add more salt or lime juice if needed.
- Divide greens between 4 plates, top with tuna salad and serve. Or spoon tuna salad on tostadas and serve with hot sauce.
- Any leftover tuna salad can be stored in an airtight container for up to 3 days.
Nutrition
Video
Notes
- Make Ahead: You can mix this all in advance and keep covered in an airtight continer for up to 3 days. The avocado might get a little brown but it will still taste good. You can also leave out the avocado and just mix in right before serving.
- Choose Quality Tuna: Look for oil-packed tuna, such as yellowfin tuna or albacore, for the best flavor. Brands that focus on sustainability are a bonus! I like the Genoa brand best, but the Trader Joe's oil-packed tuna is also good.
- Spice Level: Adjust the heat to your liking by using more or fewer jalapeños. For an extra kick, add a splash of pickled jalapeño juice or serve with hot sauce.
- Don't overmix: Careful mixing after adding the avocado, you don't want to mash it. Instead stir gently to retain its shape.