Layered Avocado Tuna Salad is a consistent meal, yet, without too many calories. The fine texture of the tuna and avocado is enhanced by the fresh lightly acidic tomatoes.
This recipe is a keeper because it is done very fast, nutritious, and very appealing. The layered avocado tuna salad can be served at festive tables because it looks restaurant-like. Besides everything, it can be served to people who watch the scale and don’t want to exceed their calorie intake.
Moreover, the layered avocado tuna salad is easily adaptable to one’s tastes and preferences. You can also add diced boiled eggs, potatoes, boiled carrots or peas, and corn. Or, you can play with the aromas and add a few drops of roasted sesame oil and some balsamic cream. As you can understand, this recipe can be a playground. Stick to this version of the layered avocado tuna salad recipe as a start, then decide what would fit your cravings more.
Avocado tuna salad can be served with toast, as a filling for a tortilla, with croutons or crackers. Even if it is a very consistent and filling salad, it is healthy and makes it a perfect appetizer or main course. You can even sandwich it between two slices of toasted bread and take it to the office for lunch.
Ingredients for layered avocado tuna salad
- Canned Tuna because it is fast and delicious. However, if you have the time and a steak of fresh tuna, use the fresh tuna. Go for the tuna tartar method of preparation.
- Avocado is an ingredient that you should not be missing in the kitchen. Include it in all seasonal recipes such as the Spinach avocado salad, chickpea avocado pasta salad, seafood salad with avocado, and avocado salmon sandwich.
- Cherry tomatoes or any tomatoes
- greenies such as spring onion and parsley
- mayo & sriracha
Also, if you like, you can add any other ingredients such as diced boiled eggs, potatoes, boiled carrots or peas, and corn. The great part of this recipe is that it is a versatile salad that is also catchy to the eye.
How to make the layered avocado tuna salad
The preparation of the avocado tuna salad is very simple. I divided it into four simple steps:
- preparation of the avocado
- preparation of the cherry salad
- preparation of the tuna mix with mayo and sriracha
- the layering of the salad itself
First, half the avocado, remove the bone and use a spoon to take off the skin. Cube the avocado and put it in a bowl. Squeeze a few drops of lemon juice over the avocado to prevent the oxidation process and it from getting black spots.
Second, wash the cherry tomatoes and cube them just like you did with the avocado. Also here, wash and finely chop some spring onion and parsley. Mix well. You may drizzle a few drops of olive oil.
Third, drain the oil from the tuna and put it in a bowl. Add the mayo and a bit of sriracha and mix.
Fourth and last, layer each of the parts to get a beautifully built-up avocado tuna salad.
How to layer the avocado tuna salad?
To get an appealing clean look, it is best to use a tartare ring or a ring mold of any shape you like. Place the mold on a plain plate, hold it in place with one hand and use your other hand to fill in the needed layers. Start with the diced avocado. Use a spoon to lightly press the avocado for it to get the shape of the mold. Then layer the tuna with mayo and sriracha. Again use the spoon for the same shaping purposes. Finally, top the final layer of cherry tomato salad.
Use both of your hands to gently and slowly lift the mold up leaving the beautifully arranged salad behind. That is all it takes to make a layered avocado tuna salad.
If you do not have a ring mold, you can serve the avocado tuna salad in a transparent jar for the same beautiful effect. Or, simply mix all the ingredients for a more rustic look.
How to serve the layered avocado tuna salad?
Serve the salad as soon as it is ready. Accompany the light and nutritious treat with a chilled glass of white wine. It goes perfectly as an appetizer or light dinner. Hope you enjoy every single piece of it!
Layered Avocado Tuna Salad
- 1 mold ring optional
- 1 medium ripe avocado
- 3 cherry tomatoes
- 3 oz tuna 1 can of tuna
- 1-2 spring onions
- 1 tbsp chopped parsley
- 1 tsp lemon juice
- 1 tsp olive oil
- 1 tbsp mayo
- 1/2 tsp sriracha
- Wash the vegetables
- Dice the avocado and place it in a bowl, sprinkle a few lemon drops
- Drain the tuna oil and mix the tuna with mayo and sriracha
- Dice the cherry tomatoes, chop the spring onion and the parsley and mix. Add a bit of olive oil
- Use a plain plate and a mold ring to layer the salad
- Layer the avocado, top it with the tuna, and finish with the cherry tomatoes and the greenies
- Gently remove the mold by lifting it up, slowly
- Serve with pleasure