Avocado Tuna Salad from The Tinned Fish Cookbook: Easy-To-Make Meals from Ocean to Plate by Bart van
Mix the red onion with the juice of 3 limes in a bowl and leave to infuse for a minimum of 20 minutes. In another bowl, combine the avocado, and corn with the rest of the lime juice, the lime zest,...
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Cooking tools:
- Mixing bowl
- Citrus press
- Microplane
- Chef's knife
- Cutting board
- Spoon
- Plate
Ingredients
- 4 limes, juiced, plus zest of 1
- ½ avocado, cut into small cubes
- 2 tablespoons corn kernels
- One 7-ounce (200 g) tin of albacore tuna in olive oil, drained
- 1 small red onion, sliced into thin rings
- Salt
- pepper
- Extra virgin olive oil
- ½ bunch of cilantro, leaves only
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