Mediterranean salad with avocado and tuna special recipe of Master Chief. Avocado is a plant species known from more than 8,000 years in Central and South America, where Indian tribes Aztecs and Mayans cultivated it in order to turn it into an important part of their way of livelihood for centuries to come. The reason for this is the high nutritional value of protein, minerals and vitamins.

A curious detail is that 1 hectare avocado can be harvested up to 16 tons of fruit, and over two tons of precious avocado oil, which is successfully used in the cosmetics industry. It is not accidental that salty fruit finds its way into colorful culinary world. It can be served as an appetizer with raw vegetables as an ingredient in salads and as an appetizer with seafood. A wonderful side dish is fish and beef or chicken.

Tasty is natural and sprinkled with lemon juice. As for the culinary business card of avocados, there is hardly anyone who has not heard of Guacamole – famous avocado mousse with added tomatoes, peppers, onions and lemon juice, typical of Mexican cuisine.

Do not be disappointed that today’s recipe will be dedicated to him, because the new proposal is more than a fresher, more exotic and more irresistible! It’s juicy summer salad that will bring much color and beauty into your daily menu, and you will become a true culinary seducers for your loved ones as well as special guests. Tasted it!

Necessary products for salad

Mediterranean salad with avocado and tuna

Salads with avocado and tuna are popular both for their nutritional value and for their taste. A salad of this kind typically combines the creamy texture of avocado with the firm, meaty texture of tuna, often canned or fresh. Avocado is rich in monounsaturated fats, which are heart-healthy, and it also provides dietary fiber, vitamins, and potassium. Tuna adds a substantial source of protein and is a good source of omega-3 fatty acids, which are important for heart health and can aid in reducing inflammation.

A classic preparation might include mixing chunks of avocado and flakes of tuna with a variety of greens such as lettuce, spinach, or arugula. Ingredients such as sliced cucumber, cherry tomatoes, and red onion are also common, as they offer a complementary freshness and crunch. Dressings vary widely, with many opting for vinaigrettes to keep the salad light and enhance the flavors of the main components. Others might prefer a creamy dressing to echo the richness of the avocado.

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Prep Time 25

Total Time 25

Course Salad

Cuisine French

Servings 4 people

Calories 452 kcal

Equipment

1 bowl

Ingredients

2 pcs. avocado
2 pcs. tomatoes medium size
1 small onion
180-190 grams of canned tuna
salt

For salad dressing:

2 p. L. Olive oil
L. Mustard
L. White wine
2 p. L. Lemon juice

Instructions

Tomatoes and onions are cut into cubes and strips. Canned fish is drained and sprinkled on vegetables. Avocado fruits carefully cut into halves and remove their stones. An easy way to separate the fruit from the rind is performing several incisions along the fetus, then this delicate separation of flesh using a tablespoon.
At the end of this procedure you will have a full plate with avocado slices, you can refine willingly future salad. Once all the ingredients are in a bowl and sprinkled with salt, it’s time to prepare an aromatic dressing. When homogeneous mixture is ready, it is poured all products and mix.
Meanwhile, preserved halves avocado are ideal mini salad in which you can serve fresh Mediterranean salad. Depending on the season, you can place them on a bed of curly leaf salad. Real temptation for various occasions! If you have a small black olives, do not hesitate to arrange this beauty with them. Brilliant start a garden party.

Video

Keyword avocado, tuna

Cooking Tips about salad with avocado and tuna

Choose the Right Avocado: The avocado’s ripeness is paramount. Aim for one that yields to gentle pressure, signaling it’s ripe and creamy without being mushy. Its rich texture lays the foundation for our salad symphony.
Quality Tuna Is Key: Whether opting for the convenience of canned or the indulgence of fresh, selecting high-quality tuna is essential. It’s the robust counterpart to the avocado—a note of clean, oceanic vibrancy in our culinary concerto.
Dressing Matters: A dressing should uplift, not overwhelm. I favor a zesty lemon or lime vinaigrette that whispers across the ingredients, enhancing without masking their natural beauty.
Texture Through Add-Ins: Think of extras like cucumber, red onion, or crispy greens as the rhythm section; they invigorate each mouthful with crunch and contrast, offering a backdrop against which our stars—avocado and tuna—can shine.
Season with a Poet’s Hand: Salt, pepper, perhaps a touch of chili flakes—season judiciously to elevate the inherent flavors. Herbs, too, like a flutter of parsley or cilantro, can add a fragrant note that completes the dish with a flourish.

Serving suggestions

Offering a salad with avocado and tuna to guests or enjoying it by oneself is like sharing a piece of culinary joy. The act of serving is part of the gastronomic experience, adding an extra layer of love to the dish.

When presenting this salad, I like to think about a canvas—each plate is an opportunity to create something beautiful. Spread the greens as a tranquil bed, in soft waves, ready to cradle the rich chunks of avocado and flakes of tender tuna. The colorful additions, like sweet cherry tomatoes and crisp cucumber slices, are jewels that not only delight the eye but promise a burst of freshness with every forkful.

For a touch of elegance, consider serving individual portions, each thoughtfully arranged. This personal touch shows care for your guests’ experience. A rustic, family-style option on a large platter invites everyone to dive into communal bliss, fostering a warm, convivial atmosphere around the table.

Sometimes, I’ll add an interactive element, like a small bowl of extra vinaigrette on the side or a medley of toppings—sunflower seeds, crumbled feta, or sliced olives—that people can sprinkle according to their preference. It allows personalization and engages everyone in the finishing touches of their meal.

Ultimately, to me, serving this salad is about creating moments. Whether those moments are reflective and solitary or bustling and shared, they’re always infused with the simple pleasure that good, thoughtfully presented food brings.

Top 5 FAQs about salad with avocado and tuna

What variety of avocado is best for a salad with tuna? For salads, you’d want an avocado that holds its shape but is creamy once bitten into. The Hass avocado is often recommended due to its rich flavor and creamy texture. It’s also widely available.
Can I use fresh tuna instead of canned, and how should it be prepared? Yes, fresh tuna can elevate the salad, giving it a more luxurious feel. For fresh tuna, searing it quickly on each side while keeping the center rare is a favored method among chefs, then slicing it thinly before adding it to the salad.
What dressing pairs well with avocado and tuna salad? A light citrus vinaigrette, perhaps made with lemon or lime, complements the flavors of avocado and tuna without overpowering them. Alternatively, a mild herbed vinaigrette could also enhance the taste of the salad.
Are there any ingredients I should avoid mixing with avocado and tuna in a salad? While it comes down to personal preference, you might want to avoid overly sweet or thick dressings like honey mustard or creamy Caesar as they can overwhelm the delicate balance of avocado and tuna. Similarly, very salty or spicy elements should be used cautiously, as they can overshadow the natural flavors of the main ingredients.
How can I make this salad accommodating for different dietary requirements? For gluten-free diets, ensure no gluten-containing ingredients are added. For a paleo-friendly version, omit dairy and grains. For those who prefer to avoid fish, a plant-based alternative such as chickpeas can work in place of tuna to still provide a source of protein. Always consider checking for allergies and preferences prior to preparation.

The salad with avocado and tuna is a delightful fusion of creamy and vibrant flavors that cater to a symphony of tastes. This dish stands as a testimony to the simple yet profound pleasure that comes from combining fresh, quality ingredients. With the Hass avocado’s buttery texture and the clean taste of good-quality tuna, every bite is an indulgence in gastronomic harmony.

A carefully chosen dressing, like a light citrus vinaigrette, acts as the perfect accompaniment, elevating the natural flavors without overwhelming them. The inclusion of diverse textures and additional ingredients ensures that each forkful is a new discovery—a crisp contrast or a harmonious blend.

While certain dressings and add-ins may not suit everyone’s taste, the versatility of this salad allows it to be adapted for various dietary preferences, ensuring that the essence of the dish can be enjoyed by all. Serving suggestions celebrate the art of presentation and personal connection, making this more than just a meal, but a shared experience.

In conclusion, a salad with avocado and tuna is not just about feeding the body but is also a treat for the soul, a moment where care, nutrition, and delight intertwine. It is wellness on a plate—colorful, nutritious, and immensely satisfying.