Tuna and Avocado Salad

Recipe:

Ingredient Notes:

• Tuna. Use canned tuna in natural juices or in brine. It is important that it be in chunks or even solid, not flaked. Tuna in oil can also be used, but the extra fat will be unnecessary.
• Tomatoes. I use cherry tomatoes in these salads – they tend to be sweeter than regular tomatoes. But you can also use a regular ripe tomato cut into cubes.
• Avocado. Use any variety of ripe avocado.
• Sweet corn. The optimal year-round (and quickest) option is canned corn. But in season, you can use young, cooked corn kernels.
• Lettuce. I used plain romaine for this salad. But iceberg, lollo bionda, and baby spinach would also work. You can add some arugula to the salad for extra pep.
• Oil. This recipe calls for extra virgin olive oil in the dressing, which gives the salad its distinctive flavor. If you don’t have that, or just want a dressing with a more neutral flavor, you can use any refined vegetable oil with a neutral flavor – sunflower oil, corn oil, canola oil, olive oil, grapeseed oil.
• Mustard. In this recipe, the dressing is made with two types of mustard. Smooth mustard (you can use any kind) acts as an emulsifier, and grainy – as a flavor and texture component.
• Lemon juice. This acidic component of the dressing can be replaced with white wine or apple cider vinegar.
• Honey. It is best to use honey that is not too strong in flavor, such as acacia or linden honey. Buckwheat and chestnut honeys are better left for other uses.

Let’s start cooking.

Place all the dressing ingredients in a bowl and whisk with a fork until emulsified.

Chop the tomatoes.

Core and peel the avocado. Dice the flesh.

Tear the lettuce with your hands.

Toss with 3/4 of the dressing.

Arrange lettuce on plates, top with corn, chopped tuna, tomatoes and avocado. Drizzle with remaining dressing and serve.

Enjoy!

This Tuna and Avocado Salad recipe was checked, prepared and approved by Chef Tatyana Nazaruk - author of FlavorIt.com.
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