Mediterranean Avocado Tuna Salad
From the Aztec Sea Salt website
When I first made this salad, I followed a recipe, but since then have adapted
it based on what is available at my local grocery store’s olive bar. The ingredients
here are a great guideline, but feel free to change it up — use different olives,
different kinds of peppers, or even add some feta cheese if that’s your thing.
Just don’t change the dressing ingredients; it’s what brings this salad all together
and rounds out the flavors perfectly!
Ingredients:
1 6-ounce can or jar of tuna, flaked
1/2 cup artichoke hearts
1/2 cup Kalamata olives, pitted and chopped
1/4 cup sun dried tomatoes
1/4 cup roasted red peppers
3-4 roasted garlic cloves
1 small bunch parsley
1 small bunch mint leaves
5-6 basil leaves
1/4 cup extra-virgin avocado oil
2 tablespoons fresh lemon juice
Aztec Sea Salt and lots of fresh ground black pepper
Directions:
Put the tuna in a bowl and set aside.
Put the artichoke hearts, olives, sun dried tomatoes, roasted peppers, garlic cloves,
parsley, mint, and basil leaves in a food processor and pulse until finely chopped
(alternatively, if you want a chunkier salad, simply chop the ingredients by hand.)
Add the vegetables to the bowl with the tuna and mix well. Put the avocado oil and
lemon juice in a small
jar and shake until emulsified. Pour it over the tuna salad and season liberally with
salt and fresh ground pepper.
Serve this wrapped in lettuce leaves, with whole grain crackers, celery sticks, or on
a crusty baguette. Or remove the pit from half an avocado and scoop it inside.
One bite and you’ll never look at lunch the same way again!
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