Oregon Tuna Salad

"This recipe is from Seafood Oregon"
 
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photo by Linky photo by Linky
photo by Linky
photo by sheepdoc photo by sheepdoc
photo by KateL photo by KateL
photo by KateL photo by KateL
Ready In:
15mins
Ingredients:
12
Serves:
4
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ingredients

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directions

  • 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.

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Reviews

  1. I liked this salad because its a very interesting mix of ingredients. Would make it again but cut the honey in half or leave it out completely. It's colorful and very pretty served over a bed of arugula.
     
  2. 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
     
  3. Very tasty. I didn't have water chestnuts so used some sliced English cucumber for crunch. Made for CQ 14.
     
  4. 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.
     
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