August 11th, 2021
Tuna Avocado Salad, Recipe, Healthy, Easy, Summertime Cooking, Pico de Gallo, Chili Bean Salad, Southern Delaware Cooks, Delaware Beaches
“Real cooking is more about following your heart than following recipes.” unknown
That unknown quote is really so true. The Tuna Avocado Salad I will be sharing in this post did not start as my own. But, I made it my own by changing it a lot. It is easy, it is healthy and perfect for the summer weather here at the beaches.
This is the final look of the Tuna Avocado Salad. It was enjoyed last week. Presentation is always something I care about. It adds to the mood of the evening.
The first thing I changed was the canned tuna. Fresh Sashimi tuna is what I used. Be mindful that you can modify this salad to your liking, using crabmeat, shrimp, lobster, chicken salad or whatever your heart or tummy desires.
The second thing that happened was that I needed a cylinder in order to make a perfect round stack. Could not find it anywhere so I opened a large can that held 32 ounces on both ends. For future references this recipe says that it feeds 2 people but it really feeds 4 if you use a smaller can. We had leftovers.
Ingredients:
two large fresh Sashimi grade tuna fillets (I usually say I need 2 good size pieces)
Mayonnaise ( I only use Dukes and you can start with a tablespoon and add more, but don’t let it get too soggy.
1 tablespoon chopped cilantro (If you don’t like it, and a lot of people don’t, use fresh Italian parsley.)
2 tablespoons of freshly squeezed lime juice
Avocados (They were small so I got 4 and used all of them.)
Pico de Gallo (Homemade, recipe will follow, use enough to top the stack. From 1/2 cup to a cup.
1/8 teaspoon of salt
PICO DE GALLO RECIPE
This is not my recipe but it very easy and you can use it for so many things. Pico de Gallo is basically a Salsa. You can buy salsa at the store but why would you want to do that when it is so easy to prepare.
6 Roma tomatoes, diced
1/2 red onion, minced
3 tablespoons of chopped fresh Cilantro or Italian Parsley
1/2 jalapeno pepper, seeded and minced (I used bottled sliced jalapenos)
1/2 lime, juiced
1 clove of garlic, minced
a pinch of garlic powder
a pinch of cumin or to taste
salt and black pepper to taste
Combine the tomatoes, onion, cilantro or parsley, jalapeno pepper, lime juice, garlic, garlic powder, cumin, salt and pepper together in a bowl. Refrigerate for a couple of hours before serving. You will have leftovers and use it for tacos or for salsa with chips. Mind you that the jalapenos give it a kick. I do love that though.
Continue with the Tuna Avocado Stack
Dry the tuna steaks and season with salt and pepper. Heat a good skillet with a bit of oil. We only seared it, so it is rare in the middle. Of course, you can make it your way.
Take fillets out and cut them in small pieces for the stack. Not tiny pieces, just small. In a bowl mix the cut tuna, mayonnaise, cilantro or parsley and juice for half a lime. Add salt to taste and stir it together.
Peel and chop the avocados. Put them in a bowl and mash them a little bit but also leaving some of the chunks. Salt to taste.
Place the cylinder in the middle of each plate. First put avocado in and pack it in. Remember that you are making a stack so you want it to hold its shape. Then a layer of the tuna. Again, press on it gently so it stays. Finish with the Pico de Gallo salsa. Go on to the next second serving.
Always treat your stack gently when you are taking the cylinder out. You see that photo above. I was scared it was not going to work but it certainly did.
The Chili Bean Salad made it look that it was placed on pebbles. This Salad was a recipe given to my children’s school cookbook many years ago. It is very good.
Recipe
1 15 ounce can each of black beans, pinto beans, garbanzo beans and whole-kernel corn
1/2 cup chopped green onions
1/4 chopped fresh Italian parsley
1 cup diced celery
1 4 ounce can chopped green chilies, not drained
Dressing:
4 tablespoons olive oil
1/2 cup of apple cider vinegar
1 garlic clove, minced
2 teaspoons chili powder
2 teaspoons leaf oregano
1/2 teaspoon ground cumin
1 teaspoon of hot pepper sauce (I used Crystal)
Drain and rise beans and corn. Put all dressing ingredients in a jar; shake well to mix.
Combine all ingredients except dressing in a large serving bowl. Pour dressing over salad and mix well. Cover and chill 6 hours or overnight and mix it from time to time so all beans take advantage of the dressing.
When preparing your serving plates, just put it around it just like the photo shows. You will have leftovers.
Life around a table…”If the home is a body, the table is the heart, the beating center, the sustainer of life and health.” shauna niequist
This post is a little long and you may think this recipe is hard to make. I can tell you that it takes no time. I think you will love it.
AboutMyBeaches has its own Facebook page and Instagram Page.
Tags: Chili Bean Salad, Delaware Beaches, Delaware Cooks, Fresh Tuna Avocado Salad, Pico de Gallo, Recipes, Summertime Cooking, Tuna Avocado Stack
