Tuna salad with olives, capers and avocado
This Tuna Salad with Olives, Capers, and Avocado features a blend of robust flavours and nutritious ingredients. It's a quick, healthy option perfect for lunch or dinner, combining the rich taste of tuna with the zest of lemon, the saltiness of capers, and the creaminess of avocado.
Cook time 0 min
Prep time 10 min
Ingredients:
2 cans canned tuna20 olives
1/2 cup onion
1 jalapeno pepper
3 tbsp capers
1/2 tsp red pepper (spice)
0.40 cup lemon juice
1 tbsp olive oil
1/2 lettuce
1 avocado
Tuna salad with olives, capers, and avocado is a delicious and healthy recipe that combines robust flavors with nutritious ingredients. Perfect for a light lunch or a quick dinner, this salad is easy to make and packed with protein and healthy fats. The combination of tuna, olives, capers, and avocado creates a unique blend of tastes that is both satisfying and refreshing.
Instructions:
- Drain the canned tuna and transfer it to a large mixing bowl.
- Slice the olives into thin rounds or halves.
- Finely chop the onion.
- Finely chop the jalapeno pepper, removing seeds if you prefer less heat.
- Rinse the capers to remove excess salt.
- Add the sliced olives, chopped onion, chopped jalapeno, and rinsed capers to the bowl with the tuna.
- Sprinkle the red pepper spice over the mixture.
- In a small bowl, whisk together the lemon juice and olive oil.
- Pour the lemon juice and olive oil dressing over the tuna mixture.
- Gently toss everything together until well combined and the ingredients are evenly coated.
- Chop the lettuce into bite-sized pieces and place it into a serving bowl or individual plates.
- Dice the avocado and set aside.
- Spoon the tuna mixture over the chopped lettuce.
- Add the diced avocado on top of the salad.
- Serve immediately, or refrigerate for a bit to allow the flavors to meld together. Enjoy your delicious and nutritious Tuna Salad with Olives, Capers, and Avocado!
This tuna salad with olives, capers, and avocado is more than just a meal; it's an explosion of flavors that can easily become a favorite go-to recipe. With its rich texture and delightful mixture of ingredients, it delivers both taste and nutrition in every bite. Enjoy this salad as a standalone meal or pair it with some crusty bread for a complete dining experience.
Tuna salad with olives, capers and avocado FAQ:
Leftover tuna salad can be stored in the refrigerator for up to 2-3 days. Be sure to keep it in an airtight container to maintain freshness.
Yes, you can substitute fresh tuna for canned tuna. If using fresh tuna, cook it beforehand, then chop it into pieces for the salad. Adjust seasonings to taste.
Green or black olives can be used depending on your preference. Kalamata olives add a rich flavor, while Castelvetrano olives are mild and sweet.
To make the salad spicier, add more jalapeno or include crushed red pepper. To reduce spiciness, remove the seeds from the jalapeno or use less of it altogether.
For a lower-fat alternative, you can omit the avocado or substitute it with diced cucumber or chopped bell peppers for added crunch without the creaminess.
Cooking Tips:
- For a fresher taste, use fresh lemon juice instead of bottled.
- If you prefer a milder flavor, remove the seeds from the jalapeno pepper before chopping.
- To prevent the avocado from browning, add it to the salad just before serving.
- Make sure to drain the canned tuna well to avoid a watery salad.
- Chill the salad for at least 30 minutes before serving to let the flavors meld together.
Nutrition Facts
2 ServingsCalories 380kcal
Protein 36g
Carbohydrates 22g
Fiber 11g
Sugar 4.96g
Fat 27g
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