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Avocado Tuna Salad with Citrus Recipe

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3.9 from 3 reviews

This vibrant Avocado Tuna Salad with Citrus combines the fresh, zesty flavors of grapefruit, orange, and blood orange with hearty tuna and creamy avocado. Enhanced with kalamata olives, pickled red onions, and toasted pine nuts, this salad is dressed in a bright citrus vinaigrette that perfectly balances sweet and tangy notes. It’s an easy yet elegant dish, perfect for a light lunch or refreshing dinner.

  • Total Time: 20 minutes
  • Yield: 4 servings

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 (from the prepared citrus fruits)
  • 1 to 2 teaspoons citrus zest (from the prepared citrus fruits)
  • 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

  1. Prepare the citrus. Use a fine grater to zest each type of citrus, aiming for a total of 1 to 2 teaspoons of zest. Cut the top and bottom off the fruits to expose the flesh. Place each fruit flat on a cutting board and slice the skin off from top to bottom, removing both peel and pith but trying not to remove too much flesh. Slice the citrus into rounds or segments, collecting the juices that accumulate on the cutting board. If needed, squeeze the tops and bottoms for additional juice to make 2 tablespoons.
  2. Make the dressing. In a small bowl, whisk together the collected citrus juice and zest, extra virgin olive oil, sherry vinegar, honey, Dijon mustard, and kosher salt until the dressing is emulsified. Taste and adjust seasoning if necessary.
  3. Mix, dress, and serve. In a large serving bowl or dish, layer the baby salad greens, citrus slices, flaked tuna, sliced avocado, Kalamata olives, and pickled red onions. Pour the dressing over the assembled salad and toss gently to mix evenly. Sprinkle toasted pine nuts on top and serve immediately.

Notes

  • For best results, choose ripe but firm avocados to maintain texture when slicing.
  • Use high-quality olive oil and fresh citrus fruits for optimal flavor in the dressing.
  • Pickled red onions add a tangy, slightly sweet contrast; if unavailable, substitute with thinly sliced red onions soaked briefly in vinegar.
  • Toast pine nuts carefully on medium-low heat until golden to prevent burning.
  • This salad is best served fresh but can be prepped ahead by keeping dressing separate and adding just before serving.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Category: Salad
  • Method: No-Cook
  • Cuisine: Mediterranean
  • Diet: Low Fat

Find it online: https://iamstarved.com/avocado-tuna-salad-with-citrus-recipe/