When I finally say the words “I’m hungry,” that usually means I was hungry an hour ago, that I’m now ravenous, and that I have a 15 minute window before I rip into anything that happens to be nearby, transfat and High Fructose Corn Syrup be damned! A girl needs to eat. And sometimes a girl needs to eat quickly. As much as I love poring over my cookbooks, reading recipes, looking at gorgeous photos, and wondering where I can find ground melegueta pepper, there are those times when I just need food, and almost anything will do. And by anything, I mean this delicious tuna salad. It does take a teensy bit of planning mostly due to the avocado; so if you happen to have used the last of your avocados to make homemade guacamole, then I’m fine with you spreading this onto thick slices of whole grain toasted bread and digging into open-faced yumminess.
This is the kind of dish that you can throw together in 15 minutes, but don’t be fooled into thinking this is your run of the mill tuna salad. We’re making it fast, but we’re making it right. We’re adding lemon juice for some pop, and capers for their salty brine, so you already know … this is for mature folks. You’re chopping, slicing, scooping, sprinkling, and mixing. You’re feeling good and looking good doing it, and it’s easy peasy.
It’s so simple that I don’t even want to call it a dish. I don’t make dishes, I just cook food. And this is just tuna. From a can. With mayo. Sorry, I use olive oil for pretty much everything … except this. I may not understand why peanut butter and jelly go together, but I will forever be in favor of tuna and mayo.
So, you have a 15 minute window before that pint of cookies n’ cream in the freezer becomes dinner … what do you do? You make this salad. Here we go!
tuna salad with avocado
- 1 can best quality water-packed white tuna, drained
- 1 tablespoon Mayonnaise
- 1 tablespoon whole grain mustard
- 2 tablespoons freshly squeezed lemon juice, (about 1/2 lemon)
- 1 hard-boiled egg, whites coarsely chopped, and yolks set aside
- 1 tablespoon capers, coarsely chopped
- Small handful thinly sliced red onions
- Coarse salt and freshly ground pepper to taste
- 1 avocado
- 1 handful coarsely chopped parsley
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon sherry vinegar
- 2 cups mixed greens, well washed and spun dry
Drain tuna; place in a medium bowl. Separate tuna into large chunks with a fork. Add mayonnaise, mustard, lemon juice, egg yolks. Mix together, smashing the egg yolks into the mixture. Add the capers, onions, chopped egg whites. Season with salt and pepper. Stir to combine.
In a medium bowl, whisk together oil and vinegar; season with salt and pepper. Add greens, and toss to combine.
Line serving plates with greens. Cut avocado in half lengthwise. Peel the avocados, then remove and discard pits. Place an avocado half on each plate. Fill hollow with a scoop of tuna salad. Serve immediately.
I chose not to use celery in this salad, but if you'd like to add it in, chop one celery rib and add to the mixture when you add in the capers and onions.