HEALTHY Tuna & Avocado Salad | Easy & Refreshing 10 Minute Recipe
This Tuna & Avocado Salad, known as Ensalada de Atún y Aguacate, is filled with layers of flavors, made with simple ingredients and all done in just 10 minutes. Enjoy it as a starter or even as a main course, next to a crunchy baguette and a bottle of Spanish wine.
You can serve this salad either at room temperature or even chilled. Just cover with saran wrap and add into the fridge. It will hold between 2 to 3 days. If you opt to add the salad into the fridge, I recommend adding a bit more lemon juice, as it will help the avocado to not brown.
For the tuna I used Spanish canned tuna in olive oil. However, you can also use canned tuna in water. To flavor the salad, I used the olive oil from the canned tuna. If you use tuna in water, just use extra virgin olive oil.
TIPS & TRICKS to Make this Recipe: When picking avocados, look for a slight soft touch. If you can only find hard avocados in your area. Just add the avocados into a paper bag with a banana and in 24 hours the avocados should be ripe.
If you´re not already subscribed to my youtube channel, become a subscriber and click on the bell icon to be notified everytime I release a new video.
Support Spain on a Fork. Get your Spain on a Fork Apron and other awesome Merchandise here.
Your SUPPORT Helps Spain on a Fork Keep Going
Watch the Video Below on How to Make this Delicious Tuna & Avocado Salad
HEALTHY Tuna & Avocado Salad
- 2 cans tuna in olive oil 4 oz / 110 grams each
- 2 avocados
- 1/2 English cucumber
- 1/2 red onion
- 1 small red bell pepper
- 1 tbsp lemon juice 15 ml
- 1/4 cup chopped fresh parsley 15 grams
- pinch sea salt
- dash black pepper
Drain the cans of tuna into a fine sieve with a bowl underneath, gently shake the sieve to remove any excess oil, transfer the tuna into a large bowl
Cut the cucumber into bite-sized slices, cut the red onion into bite-sized slices and roughly chop the bell pepper, add the ingredients into the bowl with the tuna
Cut the avocados in half, remove the pit and scoop out the flesh, cut the avocado flesh into large chunks and then add into the bowl
Squeeze in the lemon juice over the ingredients, along with 2 tbsp (30 ml) of the reserved olive oil from the canned tuna, add in the parsley and season with sea salt & black pepper, gently mix together
Cover with saran wrap and add into the fridge for a couple of hours or serve at room temperature, enjoy!
Get the Spanish Canned Tuna I Used to Make this Recipe (10% OFF Your Order with Coupon ONAFORK)
Disclosure: At Spain on a Fork, we offer affiliate links to help you find what you need to re-create our recipes. If you like what we do, you can support us through our chosen links, which earn us a commission, but you still pay the same price. Learn more here.