Avocado Tuna Salad with Citrus
Avocado Tuna Salad with Citrus is a vibrant combination of sweet-tart citrus, olive oil-packed canned tuna, creamy avocado, and briny olives.
Servings: 4 people
Ingredients
For the Salad
- 1 grapefruit
- 1 orange
- 1 blood orange
- 4 cups (about 3 ounces) baby salad greens
- 1 can (6- to 8-ounces) olive oil-packed tuna, drained and flaked
- 1 avocado, thinly sliced
- 1/2 cup pitted Kalamata olives, torn in half
- 1/4 cup pickled red onions, drained from their brine
- 2 tablespoons pine nuts, toasted
For the Dressing
- 2 tablespoons citrus juice
- 1 to 2 teaspoons citrus zest
- 1/4 cup extra virgin olive oil
- 1 tablespoon sherry vinegar
- 1 teaspoon honey
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon kosher salt
Instructions
- Prepare the citrus. Use a fine grater to zest each type of citrus, aiming for a total of 1 to 2 teaspoons of zest total. Cut the top and bottom off the fruit to expose the flesh. Set it down flat on a cutting board and, following the curve of the fruit, cut the skin off from top to bottom. Make sure to slice off both the peel and pith, but try not to take off too much of the flesh. Slice the citrus into rounds or segments. Collect the juices on the cutting board to use in the dressing. If you don’t quite have enough to yield 2 tablespoons, you can squeeze the tops and bottoms sliced off for more juice.
- Make the dressing. In a small bowl, whisk together the citrus juice and zest, olive oil, sherry vinegar, honey, Dijon mustard, and salt until emulsified. Taste and adjust the seasoning to your liking.
- Mix, dress, and serve. In a large serving dish or bowl, layer the baby greens, citrus, tuna, avocado, olives, and red onions. Pour the dressing over the salad and toss to mix evenly. Sprinkle the pine nuts over the top, and serve.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olives, olive oil, and honey used in this recipe.
- To toast pine nuts: In a small skillet set over medium heat, add a drizzle of olive oil (about 1 teaspoon). Once the oil begins to shimmer, add the pine nuts and stir constantly until they’ve turned a light golden brown. Transfer to a plate and set aside.
- How to use the tuna oil: If you’re using tuna packed in olive oil, you can save the oil and use it as the base for your salad dressing, adding additional extra virgin olive oil as needed to reach the fill 1/4 cup. Doing so will add even more flavor to the dressing.
Nutrition
Calories: 387.7kcal | Carbohydrates: 26.5g | Protein: 14.2g | Fat: 27.8g | Saturated Fat: 3.7g | Polyunsaturated Fat: 4.6g | Monounsaturated Fat: 17.7g | Cholesterol: 15.3mg | Sodium: 579.5mg | Potassium: 992.6mg | Fiber: 9.3g | Sugar: 12.3g | Vitamin A: 18503IU | Vitamin C: 70.3mg | Calcium: 141.3mg | Iron: 3.6mg
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