Prep: 10 min
Cook: 0 min
Avocado Tuna Layered Salad
- 5 oz. (140g) canned tuna in brine, drained
- 1 tbsp. mayonnaise
- 1 tbsp. cilantro/coriander, chopped
- 1 lime, juiced
- 1 avocado
- 1/2 cup
In a bowl, mix tuna, mayonnaise, coriander and juice from half a lime. Season with salt and pepper to taste.
Chop the flesh of the avocado and place in a bowl. Drizzle it with the remaining half of a lime—season with salt and pepper.
On a plate layer, the salad with half of the avocado, then half of the tuna, and finish with a layer of Pico de Gallo. Use the other half of the salad for the second serving.