Baja Tuna Salad
Ingredients
10 oz.
tuna packed in olive oil, drained
2 tbsp.
finely chopped red bell peppers
2 tbsp.
finely chopped yellow bell peppers
2 tbsp.
finely chopped red onion
1 tbsp.
finely chopped fresh cilantro leaves, plus more for garnish
2 tsp.
Sriracha or similar hot sauce (or more to taste)
1 tsp.
Kowalski's Extra Virgin Olive Oil (or more to taste), plus more for garnish
¼ tsp.
freshly ground Kowalski's Black Peppercorns (or more to taste), plus more for garnish
2
Hass avocados, halved and pitted
1
lime wedge
½ tsp.
freshly ground Kowalski’s Sea Salt, for garnish
Directions
- In a medium mixing bowl, combine first 8 ingredients (through black pepper).
- Adjust hot sauce, oil and black pepper to taste.
- Scoop tuna mixture into halved avocados; drizzle with olive oil.
- Squeeze lime over filled avocados; garnish with salt, pepper and chopped cilantro. Serve immediately.
Tasty Tip:
- To make a more stable container in which to serve the salad, cut a thin slice of avocado from the bottom of each half to make a flat surface that won’t wobble when placed on a plate.
Nutrition Note:
- This recipe is rich in omega-3 fats, selenium and vitamins C, D, K and B12.
