RCI-SN.001.0417.001
Tuna and Avocado Salad
Tuna and Avocado Salad This is one of my adopted recipes. It looks like a dish my family and I would enjoy, so I hope to make it and edit it in the future.
Prep20 min
Cook15 min
Total35 min
Servings4
Difficultyintermediate
Ingredients
- eggs2 largehard-boiled
- of your favorite hot sauce½ teaspoon
- mashed avocados (1 ripe avocado)1 cup
- fresh lemon juice1 teaspoonto taste
- ¼ cup
- (6.5 ounces) can tuna in water1 unitdrained
- mayonnaise2 tablespoonsto taste (Best Foods, Hellmann's, or Vegenaise)
- dill relish2 tablespoons
- salt and black pepper1 unitto taste
Method
1
Hard-boil the eggs in a pot of salted water for 10 minutes, then transfer to an ice bath to cool before peeling and chopping them into bite-sized pieces.
10 minutes
2
Drain the canned tuna thoroughly in a fine-mesh strainer, pressing gently to remove excess liquid.
3
Combine the drained tuna, mashed avocado, chopped eggs, minced red onions, and dill relish in a large bowl.
4
Add the mayonnaise and fresh lemon juice to the bowl, stirring gently to combine without breaking down the avocado too much.
5
Season the salad with hot sauce, salt, and black pepper to taste, stirring carefully to incorporate the Cajun heat.
6
Taste and adjust seasonings as needed, adding more lemon juice, mayonnaise, or hot sauce to reach desired flavor balance.
7
Serve immediately while the salad is cool and fresh, or cover and refrigerate until ready to serve.