Tunacado Salad

February 14, 2010
0 Ratings
  • Serves 2
Author Notes

My boyfriend loves salad and does a lot of athletics, so he needs his salads to be hearty, filling affairs. This tuna-avocado number is luscious, with lots of varied flavors in each bite, and it's full of what nutritionists refer to as "good" fats: tuna, olive oil and avocado. I poach fresh tuna steaks in olive oil and keep them packed in jars in the fridge, but you could just as easily use oil-packed tuna from the store. —MissGinsu

What You'll Need
  • 4 cups mixed lettuces, chopped or torn
  • 1/2 cup cherry tomatoes, halved
  • 1/2 cup oil-packed tuna, drained
  • 1 ripe Hass avocado, cut in 1" pieces
  • 1 green onion, sliced thin
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons olive oil
  • 1 dash salt
  • 1 dash pepper, freshly ground
  1. In a large bowl, combine the lettuces, tomato halves, tuna chunks, avocado pieces, green onion slices and parsley.
  2. In another bowl, whisk the balsamic vinegar, slowly pouring in the olive oil to create an emulsion. Season to taste with salt and pepper before drizzling the vinaigrette over the bowl of salad. Serve immediately.

See what other Food52ers are saying.

  • MissGinsu
  • mrslarkin
  • lastnightsdinner

3 Reviews

MissGinsu May 9, 2010
Thanks, guys! We haven't had this one for a few months, but it's hearty enough that makes a great lunch in the summertime, so I reckon it'll be back in the rotation as the weather starts to heat up.
mrslarkin February 16, 2010
ooh, tasty! Great meat-less dish for Lent, for those good Catholics out there who remember to abstain from meat on Fridays.
lastnightsdinner February 15, 2010
I love big salads like this, and I love all of these ingredients - great dish!