Oregon Tuna Salad
photo by Linky
- Ready In:
- 15mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1⁄2 teaspoon lime rind, grated
- 3 tablespoons lime juice, fresh
- 2 tablespoons olive oil
- 2 teaspoons honey
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon liquid red pepper seasoning
- 1 avocado (about 12 ounces)
- 2 (6 ounce) cans albacore tuna, drained
- 1 sweet red pepper, cored, seeded and cut into 1/2 inch squares
- 1 (8 ounce) can water chestnuts, sliced
- 2 tablespoons cilantro, chopped
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
-
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.
RECIPE SUBMITTED BY
Lavender Lynn
United States