To make 4 to 6 servings (4 to 5 cups), you’ll need: 1/4 cup pickled jalapeño slices, roughly chopped, plus 3 tablespoons of their brine 2 tablespoons finely diced red onion
2 (5 to 7-ounce) jars or cans tuna, preferably oil-packed 1 medium ripe avocado, diced
1/3 cup chopped fresh cilantro (optional) Kosher salt, to taste
Place the chopped jalapeños and the brine in a medium bowl. Add the onion, toss to coat in the brine, and leave to quick-pickle for 10 minutes.
I grew up knowing tuna salad to be one thing: tuna + mayonnaise. There wasn’t even celery in the version my mom made me for countless lunches.
While I loved the creamy combination then, too much of a good thing turned into something I very much dislike as an adult.
This tuna avocado salad is exactly that and more. It’s something I’ve been making regularly to tuck into a sandwich, pile on top of greens, or simply eat as-is for a quick, satisfying lunch.
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