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Tuna and Avocado Salad "Exotic"
Instructions
Drain the oil from the can of tuna through a colander or straight into the sink. Mash the fish with a fork into soft, tender flakes and add the beans together with their tomato sauce from the can. Be sure to drain the oil – otherwise the salad will be greasy and will not hold its shape when served in the avocado. Tuna in its own juices works too, but the classic choice is tuna in oil.
Cut the lightly salted cucumbers into 1 cm cubes. Cut the avocado in half around the stone with a sharp knife and carefully remove the stone. Scoop out the flesh with a spoon, keeping the skin intact – it will serve as a little "bowl" for serving. Cut the flesh into 1.5 cm cubes and sprinkle it straight away with lemon juice so it does not darken. Add the avocado and cucumbers to the bowl with the tuna and beans.
Hard-boil the eggs for 10 minutes after the water comes to the boil, then cover them with cold water for easy peeling. Peel and cut into 1 cm cubes. Add to the salad along with the salt and spice mix. If you overcook the eggs beyond 12 minutes, the yolk will develop a grey film and turn "rubbery" – keep a close eye on the cooking time.
Dress the salad with a mixture of olive oil and soy sauce and fold it gently with a silicone spatula, from the bottom up. The soy sauce replaces salt and adds an umami flavour, while the olive oil brings the components together. Stir carefully so as not to damage the avocado cubes – they are delicate and can be crushed into a mush.
Spoon the finished salad straight into the avocado halves for a striking presentation. Each "bowl" made from the skin looks like a buffet portion in an expensive restaurant. Serve at once – avocado darkens quickly in the air, and after an hour the look will be spoiled.
Tips
- 1
For a bit of zest, add a teaspoon of Dijon mustard to the dressing – it gives a slight sharpness and emulsifies the oil and soy sauce into a smooth sauce.
- 2
Serve with salty crackers or slices of toasted baguette – a crunchy base contrasts beautifully with the delicate texture of the salad.
- 3
Choose a ripe but not overripe avocado – it should give slightly when pressed. I use a similar principle for my salad with prawns and avocado.
- 4
The tuna can be swapped for canned salmon or mackerel – the flavour will be richer and bolder, though less "light".
FAQ
What can replace lightly salted cucumbers in the salad? +
Classic pickled cucumbers will do (they are more sour, so reduce the amount of salt in the dressing), as will fresh cucumbers with a tablespoon of lemon juice to mimic the tang, or finely chopped gherkins. Each option gives its own character: lightly salted ones are tender, pickled ones are sharp, and fresh ones are the crunchiest. For a summer version, try radishes instead of cucumbers – they go surprisingly well with tuna and avocado.
Can the salad be made without beans? +
Yes, the salad will be lighter and less filling – suitable as a starter before the main course. Without beans the calorie count drops to about 150 kcal per 100 g. You can replace the beans with boiled chickpeas, lentils, canned sweetcorn, or simply increase the number of eggs to five. For a classic "Mediterranean" version, add olives and capers instead of beans – the flavour will be more refined.
How long does the finished avocado salad keep? +
Avocado darkens in the air within 30–60 minutes, so this salad is best eaten straight after making. If you need to keep it, cover the surface tightly with cling film (pressed against it) and store in the fridge for up to 4 hours. Lemon juice added to the diced flesh slows the darkening by two or three times. By the next day the salad will no longer be good – the avocado will turn brown and bitter.
What to serve the "Exotic" salad with as an appetiser? +
It goes perfectly with dry white wine (sauvignon blanc, pinot grigio), rosé, or a light craft beer. For warm sides, risotto, a warm potato salad, or grilled asparagus work well. For a buffet table, serve it in small avocado halves as canapés – one portion is enough for two or three bites. Crusty bread such as ciabatta or focaccia with olive oil also goes well with the salad.
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