Prep 15 mins
Cook 0 mins
This recipe is from Seafood Oregon
- 2.46 ml lime rind, grated
- 44.37 ml lime juice, fresh
- 29.58 ml olive oil
- 9.85 ml honey
- 2.46 ml ground cumin
- 2.46 ml salt
- 2.46 ml liquid red pepper seasoning
- 1 avocado (about 12 ounces)
- 2 (340.19 g) can albacore tuna, drained
- 1 sweet red pepper, cored, seeded and cut into 1/2 inch squares
- 226.79 g can water chestnuts, sliced
- 29.58 ml cilantro, chopped
- Whisk together lime rind and juice, olive oil, honey, cumin, salt and red-pepper seasoning in medium-size bowl until blended.
- Pit and peel avocado. Cube. Add to dressing. Toss to prevent.discoloring.
- Flake tuna into bowl with the avocado and dressing.
- Add red pepper, water chestnuts, and cilantro to tuna. Toss to combine.
- Serve chilled over bed of lettuce or use as a sandwich filling.
Loved this! I cut down the cumin by about half and used onion instead of water chestnuts (which I didn't have). CCQ Culinary Quest 2014
Very tasty. I didn't have water chestnuts so used some sliced English cucumber for crunch. Made for CQ 14.
Intriguing fusion recipe, I loved it! However, the lime-cumin taste was quite pronounced, so I would also serve a "regular" tuna fish salad as an alternate for guests. I liked the omission of mayonnaise. My salad might have held a molded shape better if I had let it chill in the refrigerator (but I was hungry and curious), or if I had cut the avocado in smaller cubes (I tried to cut the avocado quickly to prevent browning.) Thankfully, I remembered to look for a black-skinned avocado with just a little give, so my avocado was at its peak, and came out of the shell easily with an over-sized tablespoon. Thank you for posting a recipe I couldn't resist! Made for Please Review My Recipe tag game.