Tuna and Avocado Salad

Cooking method

1. Step 1:

   

   How do you make tuna and avocado salad? Prepare the ingredients. Transfer the fish from the can into a bowl. Flake it into small pieces with a fork. How do you pick good canned tuna? The ingredients should list only tuna and salt. Buy solid fillet or fillet chunks. Avoid "salad tuna," which is a mash of ground bones, innards, and skin.

2. Step 2:

   

   Wash the vegetables and pat them dry with paper towels. Cut the tomatoes into small cubes. Use firm, juicy, meaty tomatoes - soft ones lose their shape when cut, which spoils the look of the salad, and they release too much liquid. If the cucumber skin is thin and not bitter, you don't have to peel it. Quarter the cucumbers lengthwise and cut into small dice.

3. Step 3:

   

   Wash and dry the lettuce. Any variety will do - iceberg, Boston, butter lettuce, or watercress. Tear it into small pieces with your hands. It's important not to cut it with a knife, since leaf lettuce darkens, wilts, and loses vitamins quickly when it contacts metal.

4. Step 4:

   

   Wash the avocado, cut it in half, and remove the pit. Peel it. Cut the flesh into long, thin strips. It's best to do it in this order, because once the skin is off, the avocado gets slippery and you can easily cut yourself trying to remove the pit.

5. Step 5:

   

   In a salad bowl of a suitable size, combine the prepared ingredients (avocado, tomatoes, cucumbers, and lettuce).

6. Step 6:

   

   Squeeze the juice of half a lemon over the salad however is convenient for you. Dress with olive oil. Which olive oil is best for salads? Use unrefined extra-virgin olive oil (cold-pressed). It gives the dish a richer aroma and flavor.

7. Step 7:

   

   Arrange the pieces of fish on top. Serve right away, before the vegetables get soggy and release their juices.