Tuna and avocado salad
2 servings
15 minutes
Tuna and avocado salad is an elegant combination of freshness and nutrition. This recipe, inspired by Mediterranean motifs, combines tender leafy greens, creamy avocado, and savory tuna. The light tang of apple cider vinegar enhances the depth of flavor, while the poached egg adds softness. Crunchy pieces of cucumber and green onion refresh the dish, and spicy chili flakes provide a subtle heat. Topped with sesame seeds, this salad is not only delicious but also aesthetically pleasing. It makes a great light lunch or exquisite appetizer, and its simplicity and balance make it a versatile choice for health food lovers.
1
Tear the salad leaves into large pieces.
- Mixed salad leaves: 1 bunch
2
Clean and slice the cucumber.
- Cucumbers: 1 piece
3
Clean and slice the avocado.
- Avocado: 0.5 piece
4
Add avocado to the salad.
- Avocado: 0.5 piece
5
Pour water into a pot and place it on high heat. Add vinegar and when the water is about to boil, create a whirlpool with a spoon in a clockwise direction. Crack the egg. It's ready in 3-3.5 minutes.
- Apple cider vinegar: 0.5 teaspoon
6
Salt the salad.
- Sea salt: to taste
7
Add tuna.
- Canned tuna in olive oil: 100 g
8
Add chopped onion.
- Green onion tops (scallion greens): 5 piece
9
Add a poached egg.
- Chicken egg: 1 piece
10
Add chili flakes.
- Chili flakes: to taste
11
Add sesame.
- Sesame seeds: to taste
12
Open the poached egg and serve.