I had a request for a tuna salad recipe. Now I will admit that I am a bit of a tuna snob. I prefer fresh tuna and if I can’t have that I want Albacore white tuna for tuna salad. All I had in the pantry was chunk light tuna. So, the mere fact that I even ate this tuna salad is by most definitions, a small miracle. Or maybe I’m just not the tuna snob I claim to be. Never the less, this was good but I am sure it would be better with chopped up leftover fresh tuna or Albacore white.
What you will need:
- 2 Avocados (Haas are the best)
- 6.4 oz. packet of tuna
- 1.5 Tbspn Mayonnaise
- 1.5 Tbspn Miracle Whip
- 1/2 tspn Basil Pesto
- 1 celery stalk finely chopped
- 1 – 2 green onions chopped
- 1/4 to 1/2 large fresh jalapeno finely chopped
- Fresh Cilantro (chopped – I used about a Tbspn)
- 1/4 fresh lime
- Salt and Pepper to taste
Mix together mayo, miracle whip, pesto, and lime juice in a bowel. Add in Tuna, celery, onions, cilantro, and jalapeno to the bowel and mix well. Slice an avocado in half. Remove pit. ( Hint: An easy way to remove the pit is to use a knife and hit the pit with the knife edge and the pit most of the time comes right out with the knife.) Carefully peel the skin from the avocado. Fill the avocado with the tuna salad, season with salt and pepper and serve.
The buttery(ness) of the avocado and the heat of the jalapeno goes so well together with the tuna. It would go nicely with crackers, pita, tortilla chips, on a bed of lettuce or alone, like I did. This serves 2-4.
Note: I do not remove the jalapeno seeds but if you don’t like much heat then remove the seeds before chopping the jalapeno. This would also be good with a little hot sauce sprinkled on the top.
I also placed some cheese on top on one of the halves and placed it under the broiler on high. This was also good but I preferred the cold version more.