Tuna Salad Recipe

Prep vegetables and tuna

Wash and dry the salad greens; place them in a large serving bowl or divide among individual plates. Seed and dice the tomatoes; finely dice the red onion; thinly slice the Greek peppers. Open the canned albacore tuna, drain thoroughly, then transfer to a bowl and use a fork to flake into bite-sized pieces.

Combine the flaked tuna, diced tomatoes, diced onion, and sliced peppers in the serving bowl with the greens. Toss gently to distribute ingredients evenly.

In a small bowl or jar, whisk together the extra-virgin olive oil, fresh lemon juice, Dijon mustard, minced garlic, and honey until emulsified. Season with salt and freshly ground black pepper and taste; adjust lemon or salt as needed.

Drizzle about two-thirds of the dressing over the salad and gently toss to coat the greens, vegetables, and tuna. Reserve the remaining dressing for later use or for guests to add to taste.

Sprinkle the chopped Monterey Jack cheese evenly over the top of the salad.

Fan the avocado slices over the salad or arrange them on top. If you prefer, toss avocado with a tiny squeeze of lemon to prevent browning before adding to the salad.

Garnish with chopped parsley or cilantro and serve with lemon wedges on the side. Offer extra dressing at the table.

Serve immediately for best texture. Leftovers (without avocado slices) can be stored in an airtight container in the refrigerator for up to 24 hours. Add freshly sliced avocado just before serving if storing ahead.