Tuna salad with a twist

All my adult cooking life I purchased Tuna in the can without regard to its form.  In the past few years the tuna in a can that I always purchased seems to be more water and less what I considered to be tuna.  The tuna there was was low quality, bits and bites of what, in my younger years in Hawaii, would have been chum I used for trolling from a boat while fishing. Today I buy solid white Albacore in oil for a higher quality, finished product.  I recommend that kind of solid tuna for this salad.

Tuna Salad with avocado

servings 4

total time 10 MINUTES

INGREDIENTS

Tuna, canned in oil;

Avocado – 1 small Hass;

Lemon juice, freshly squeezed from 1/2 medium sized lemon;

Onion, sweet yellow, 1/4 of a small onion, thinly sliced 1/4 inch thick;

Salt;

Pepper;

Beans, white small, 1/2 of a 15 ounce can

EQUIPMENT NEEDED

medium mixing bowl;

can opener;

spoon;

sharp knife

DIRECTIONS

Open the can of tuna (leaving in the oil);

Dump it all into a medium mixing bowl;

Chop the onion;

Slice open the avocado (score the avocado meat in diagonal directions and then scoop the meat out with a spoon.  This leaves the avocado in bite-sized chunks);

Add the lemon juice, salt and pepper (several twists of the grinder for fresh black pepper);

Stir together gently;Taste for flavor and texture – add salt or pepper as needed to taste.

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