We love the simplicity of this salad with its well balanced citrus flavours and it's array of textures, from the creaminess of the avocado to the flakiness of the tuna. Canned tuna is loved by many as a versatile ingredient in a vast list of recipes & the better the quality of the canned tuna the better the end result. When making a salad in which the tuna is the star of the show we like to use a good quality tuna, either it be tuna belly or tuna loin in olive oil.
This recipe from "Tinned Fish Cookbook" is lovely for a springtime lunch. Lovely idea to marinate the red onion in lime juice to give this light salad a nice little kick. Que aproveche!
1/2 small red onion, sliced into thin rings
4 limes, juiced, plus you will need the zest of 1
1/2 avocado, cut into small cubes
1 200g can of good quality tuna
Salt and Pepper to taste
Cilantro Leaves (as many as you like)
1. Mix the sliced red onion with the juice of 3 limes and leave to marinate and infuse for 30 minutes.
2. In a separate bowl. combine avocado, and corn wit hthe rest of the lime juice, the lime zest, and some olive oil. Seaoson with salt and pepper. Stir in some of the pickled red onion and divide the salad between the two plates. Carefully place a few chunks of albacore tuna on top of each serving and drizzle with good olive oil. Garnish with cilantro an serve.