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  • Writer's pictureSusie Csorsz Brown

Cucumber, Avocado and Tuna Salad

We're on a bit of a tuna kick recently/ Partly because what's not to love, right, but also we found a local source for good canned tuna that is environmentally sound and dolphin-safe and ... I love tuna. Not the cans of tiny shredded bits of fish; no, we like the kind that is canned with good oil, and found in large chunks. Sure, if your preference is tuna canned in water, please feel free to use that here. This is more a list of suggested ingredients; use what you have on hand. I feel like any tuna-salad-type of a dish has to be just that, a suggested list. The whole idea of tuna salad is so casual and free, right ?

Anyway, we love this topping a green salad or with crackers or crusty bread. It doesn't hold well, as the cucumbers get a bit soggy and the avocado browns; it will still taste good the next day but it won't be as pretty.

Cucumber, Avocado and Tuna Salad

Yields: 4 servings as a side or 2 as dinner. Double or triple as needed.


3 Persian cucumbers, peeled if skin is thick and waxy, sliced about 1/4-inch thick

2 spring onions, thinly sliced

2 limes, juiced, about 1/4 cup

5 to 7 ounces olive-oil-packed tuna

1 avocado, peeled and cubed

½ teaspoon or more finishing salt, such as Maldon

Freshly ground black pepper, to taste

Three big handfuls of herbs, washed and torn. Good suggestions might be basil, cilantro, parsley, mint ... use what you have and love.

3 tablespoons extra-virgin olive oil


In a large mixing bowl, toss the cucumber and spring onions with the remaining salt and lime juice. It should be fairly wet. Spoon tuna out of the oil, and use your hands to break it into bite-size pieces, with the cucumbers. Add avocado. Cover with torn herbs, and generously drizzle everything with olive oil. Eat right away, with spoons.

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