Ingredients
Equipment
Method
- Drain tuna and place in a large bowl.
- Dice avocado, cucumber, and tomatoes.
- Slice the red onion.
- Whisk together lemon juice, olive oil, Dijon mustard, salt, and pepper.
- Add vegetables and avocado to the tuna.
- Pour dressing over the salad.
- Toss gently to combine.
- Garnish with parsley if desired.
- Serve immediately.
Notes
Use ripe avocados for the creamiest texture and best flavor, as they blend beautifully with the tuna and vegetables. Be sure to drain the tuna thoroughly before mixing to prevent excess liquid from making the salad watery. For the freshest appearance and texture, add the avocado just before serving, which also helps minimize browning. While leftovers can be stored briefly, this Tuna Avocado Salad is best enjoyed fresh when all the ingredients are at their peak flavor and texture.
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