Tuna and avocado salad with cucumber, red onion, red bell pepper, lemon and parsley
Spain on a Fork · ♥ 1.7K likes · 49.9K views · 6 min video
Read about tuna in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 can tuna in olive oil
Drain two cans of tuna in olive oil in a sieve set over a bowl, shaking gently; keep the oil. Do not flake the tuna; put the chunks in a large bowl.
- 2 slices English cucumber
Cut a couple of thin slices of English cucumber, skin on, into bite-sized pieces.
- 1 whole red onion
- 1 whole red bell pepper
- 2 whole avocados
Thinly slice one red onion into bite-sized pieces and roughly chop one small red bell pepper; add all to the tuna.
Halve two avocados lengthwise, remove the pits, scoop out the flesh with a spoon, cut into large chunks and add.
Choosing and ripening avocados
- 15 ml fresh lemon juice
- 30 ml olive oil from the canned tuna
- ¼ cup chopped fresh parsley
Add 15 ml fresh lemon juice (keeps the avocado from browning), 30 ml of the reserved tuna oil and 1/4 cup chopped parsley; season generously with sea salt and black pepper.
Cutting the avocados
- sea salt
- freshly cracked black pepper
Mix gently until combined. Serve at room temperature, or cover and chill; keeps 2 to 3 days in the fridge.