Canned Tuna Avocado Salsa with Lime
A chilled 15-minute appetizer made with fully cooked canned light tuna, ripe avocado, tomato, cucumber, red onion, cilantro and measured fresh lime dressing. Four appetizer portions. An untested original editorial formulation.
Ingredients
- 2 5-oz cans canned light tuna packed in water about 142 g per unopened can; drain thoroughly; total drained yield varies by brand
- 1 medium ripe but firm avocado dice just before serving
- 1 cup diced Roma tomatoes about 2 medium; remove especially wet seeds before measuring
- 1/2 cup diced cucumber about half a small cucumber, depending on size
- 1/4 cup finely diced red onion measure after chopping
- 2 tbsp chopped fresh cilantro washed and dried
- 2 tbsp freshly squeezed lime juice measure; extra wedges for serving are optional
- 2 tsp extra-virgin olive oil
- 1/4 tsp kosher salt adjust after tasting; packaged tuna salt levels vary
- 1/8 tsp freshly ground black pepper optional
- 1 small jalapeño optional; remove seeds and finely dice
Instructions
- Open the two cans of fully cooked ready-to-eat light tuna, drain thoroughly and separate gently into small flakes. Wash and dry the produce using clean equipment.
- Dice enough seeded Roma tomato to measure 1 cup, cucumber to measure 1/2 cup and red onion to measure 1/4 cup. Chop 2 tablespoons of cilantro and, if using, finely dice the seeded jalapeño. Leave the avocado whole until the final step.
- Whisk 2 tablespoons lime juice, 2 teaspoons olive oil, 1/4 teaspoon kosher salt and optional 1/8 teaspoon black pepper in a clean bowl. Toss with the measured tomato, cucumber, red onion, cilantro and optional jalapeño.
- Gently fold the well-drained tuna into the dressed vegetables. Taste and adjust salt or lime only if necessary. Cut and dice the medium avocado immediately before serving, then gently fold it in once or twice.
- Divide into 4 appetizer servings. Serve promptly with optional plain corn tortilla chips, cucumber slices, lettuce leaves or lime wedges. Refrigerate if service is delayed; do not leave unrefrigerated beyond safe holding limits.
Notes
Use only commercially canned fully cooked ready-to-eat light tuna, packed in water. Serving accompaniments are optional and not included in ingredient amounts. Tuna is fish, a major allergen. Keep the mixed salsa at ≤40°F (4°C); do not leave perishable seafood unrefrigerated over 2 hours or over 1 hour above 90°F (32°C). Packaged product directions may require shorter storage. General tuna-salad refrigerator guidance is 3–4 days if continuously chilled, but this fresh avocado salsa is best assembled just before serving and enjoyed the same day for quality. FDA/EPA tuna-mercury advice distinguishes canned light from albacore. Original untested editorial formulation: no invented nutrition, ratings or firsthand tasting claims. No wine, cooking liquor or pork ingredients.