Ingredients:

  • 2 cans (5 oz each) skipjack or albacore tuna, packed in water and drained thoroughly
  • 2 hard-boiled eggs, chopped
  • 1 large, ripe Hass avocado
  • 1 tablespoon fresh lime juice
  • 1 teaspoon extra-virgin olive oil
  • 1/4 cup red onion, finely diced
  • 1/2 cup celery, chopped
  • 2 tablespoons fresh cilantro or dill, minced
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon cracked black pepper
  • 1 pinch red pepper flakes

Instructions:

  1. Open your 2 cans (5 oz each) of skipjack or albacore tuna and press the lid down hard to squeeze out every drop of water. Note: Excess moisture is the enemy of a creamy salad.
  2. Finely dice 1/4 cup of red onion and 1/2 cup of celery. Note: Smaller pieces mean a more consistent flavor in every bite.
  3. Peel and chop 2 hard boiled eggs into rough chunks.
  4. Slice 1 large Hass avocado in half, remove the pit, and scoop the flesh into a medium bowl.
  5. Immediately pour 1 tablespoon of fresh lime juice over the avocado. The aroma will be sharp and bright.
  6. Use a fork to mash the avocado and lime juice with 1 teaspoon extra virgin olive oil, 1/2 teaspoon sea salt, and 1/4 teaspoon cracked black pepper.
  7. Add the drained tuna to the avocado mixture and flake it apart with your fork until no large dry clumps remain.
  8. Gently stir in the diced red onion, celery, and a pinch of red pepper flakes.
  9. Add the chopped eggs and 2 tablespoons of minced fresh cilantro or dill.
  10. Give it one last stir and check if it needs another pinch of salt or a squeeze of lime. It should smell fresh, herbaceous, and tangy.