Tuna Salad with Avocado, Onion, Jalapenos, Pickles, and Dried Cranberries (Serves 2-3)
Ripe avocado makes a wonderful base for tuna salad. The creamy richness of the avocado supports including spicy jalapenos, raw onion, and tart cranberries to make a tasty protein salad that goes with almost any vegetable. I’ve been working on my recipe and am very happy with version 2.0.
Prep time: 10 minutes
1 ripe avocado
1 lime (mine was juice in a bottle)
2 cans of tuna (packed in olive oil)
1/2 small sweet yellow onion
1 or 2 tablespoons of pickled jalapenos
1 big dill pickle (mine were Bubbies)
1 handful of dried cranberries (infused with apple juice)
Red chili powder
Halve avocado, remove pit, and separate flesh from skin. Mash avocado flesh into a paste in a mixing bowl with a fork. Add the juice of lime lemon and mix juice in with avocado. Add tuna with all the oil in the cans. Finely chop onion and add to bowl. Add dried cranberries. Add a light dusting of red chili powder and a generous dusting of ground coriander, garlic powder, and salt. Mix ingredients. Taste and add more spices as needed. Serve over fresh vegetables, lettuce, etc. Enjoy!
Notes: Using tuna packed in olive oil is important because the olive oil helps make the overall salad. I’ve tried adding olive oil when using tuna packed in water, but tuna packed in water is drier than tuna packed in olive oil, so adding olive oil to tuna packed in water is a second choice approach.
I suppose you could use fresh jalapeno, but I have been using pickled jalapenos from a jar lately and like them a lot. You might use just pickled jalapenos, but I like using some jalapeno and some dill pickle to make the overall flavor experience more complex.
Ground coriander has become my new favorite spice. I’ve been adding it to everything lately.
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