Kosher salt and freshly cracked black pepperto taste
Drain the tuna, reserving 1 tablespoon of the oil.
Add the tuna, tuna oil, avocado, celery, red onion, lime zest, lime juice, jalapeno and cilantro to a medium size bowl.
Gently toss breaking up the tuna a bit, until the ingredients are well combined.
Season with salt and pepper to taste and serve.
You can also easily turn this tuna salad into an appetizer by serving the salad on crackers or slices of cucumber.The lime juice keeps the avocado from oxidizing and turning brown. To make this salad ahead, add a little bit more lime juice and toss the avocado and lime juice alone together before adding in the other ingredients. It will still only last a day or two at the most. However, it is so good it will not last long and you shouldn’t have to worry about leftovers anyway.It’s important to dice the celery, red onion and jalapeno all the same size so that one doesn’t overpower the other in each bite.Use caution when seasoning this salad. Make sure you give the salad a taste before adding any additional salt. Typically avocado needs a bit of salt when added to anything. However, the tuna and garlicky oil have a nice brininess which flavors the salad well. I did not add any additional salt to this recipe. As with all of my recipes I encourage you to salt and pepper to your own taste.The salad gets a bit of zippiness from diced jalapeno. I love the taste of raw jalapeno. I removed the seeds and veins to give the tuna salad a mild warmth. However, feel free to leave the seeds and veins in to really spice it up or leave the jalapeno out altogether if you do not care for spice. It’s all up to your taste.
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