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
total time 10 MINUTES
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;
Beans, white small, 1/2 of a 15 ounce can
medium mixing bowl;
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.