Start by taking your cherry tomatoes and avocados. Cut them into small, bite-sized pieces. Aim for uniform sizes so they mix well together in the bowl. The colors should be vibrant, with the red of the tomatoes contrasting against the green of the avocados.
Next, slice the red onion thinly. You want to ensure that the pieces are delicate enough to blend into the salad without overwhelming the other flavors. The thin slices should be a lovely purple hue, adding to the overall aesthetics of the dish.
Now, it’s time to chop the cilantro. Give it a rough chop for a more rustic feel, allowing its fresh aroma to fill the air. The bright green color will not only enhance the flavor but also the visual appeal.
In a large mixing bowl, combine all the prepared ingredients: the chopped avocados, cherry tomatoes, red onion, and cilantro. As you mix, you’ll see the beautiful mosaic of colors coming together, creating a feast for the eyes.
Then add the tuna to the bowl. Remember to drain about half of the oil from the can to achieve the perfect balance. Gently flake the tuna with a fork to avoid smashing the avocado.
Pour in the lemon juice and season generously with salt and pepper. The acidity of the lemon juice will brighten the whole dish, bringing all the flavors to life.
With clean hands or a spatula, gently mix everything together. Be careful not to over-mix, as you want the avocado to remain chunky for texture. This salad should be creamy yet have some substance.
Once mixed, taste the salad and adjust the seasoning if necessary. You might want to add a little more salt or a dash more of lemon juice for an extra kick.
Finally, serve the Avocado Tuna Salad immediately, or if you prefer it chilled, cover the bowl with plastic wrap and refrigerate for about 30 minutes to let the flavors meld.
