|Julian's Avocado Tuna Salad|
You can use your own preferred tuna/chicken salad option or follow my recipe below. The key here is having really good canned tuna. Consider a premium brand like American Tuna. I purchase this at Whole Foods and one 6 ounce can is good for two dinner salads. I used to only buy this brand. However, now Kirkland Brand (sold at Costco) is my go-to brand for white chunk line-caught tuna. It's as good as the American Tuna brand but more convenient. When you open the can you'll see why. A big firm, nearly single cut of tuna is inside. It's all meat and little water, and highly recommended.
If you're not familiar with how to pick or know if the avocado is perfectly ripe and ready for preparation, check out this webpage.
Ingredients (serves 2)
1 ripe avocado, cut in half, pit removed, diced, skins reserved
8 cherry tomatoes,
1 small stalk of celery, chopped
1/2 small onion or 1 shallot, finely chopped
1 small handful of parsley, chopped, about 2 tablespoons
1 6-ounce can solid white albacore tuna in water, drained
Juice from half a lemon/lime
Salt and fresh ground black pepper, to taste
Spinach leaves (or you choice of lettuce)
Olive oil and vinegar dressing
Fresh chopped parsley for garnish
Prepare the ingredients as noted above. Note that you do not have to be exact. Add the avocado, celery, onion and parsley to a small mixing bowl. Stir them together mashing portions of the avocado to create a mayonnaise like base. Leave a few chunks of avocado so you can see and taste it in the mixture. Now gently turn in the tuna and add the lemon, salt and pepper. Don't over mix or it will make a paste, which is not preferred. We want to see and taste some chunks of tuna as well. Make a bed of spinach or lettuce that has been tossed in a light dressing. Stuff the avocado half and place on the bed of spinach/lettuce and sprinkle with the remaining chopped parsley. Serve.