Tuna salad



It's salad time! Fresh and colorful, there is one for everybody. A cold dish, quick to prepare: one of the most popular versions is undoubtedly the tuna salad! Rich and genuine, but above all easy, to customize according to your taste. Our tantalizing proposal includes the exotic touch of avocado, this very nutritious "buttery" fruit always perfect for savory dishes. To flavor this mix of natural ingredients we have created a light and aromatic yogurt-based sauce, the ideal dressing for a summer salad to bring to the office or for a lunch by the sea!

Furthermore, discover the recipe for our perfect dressing for all your salads: Homemade Italian Dressing

Tuna in oil 0.5 lb (240 g) - drained
Avocado 0.66 lb (300 g)
Fennel 1 lb (380 g)
Cherry tomatoes 10
Corn 3.5 oz (100 g)
Greek yogurt 2 cups (200 g)
Basil 6 leaves
Mint 5 leaves
Parsley 1 bunch
Garlic 1 clove
Extra virgin olive oil 2 tbsp
Fine salt to taste
Black pepper to taste

How to prepare Tuna salad

To prepare the tuna salad, start with the dressing: in a mixer put the basil leaves, mint and parsley, the peeled garlic clove, oil, a pinch of salt 1 and blend everything 2. Flavor the Greek yogurt with this aromatic sauce 3.

Stir 4 and keep in the fridge until ready to serve. Take the fennel, cut the base and then the stems, and slice it thinly 5. Take the avocado, cut it in half lengthwise 6 and remove the stone.

Remove the avocado peel 7 and cut it into small pieces 8. Cut the cherry tomatoes in 4 parts 9.

Pour all the ingredients in a bowl 10, add the corn 10 and the tuna 11, salt, pepper and mix 12. Serve the tuna salad with the yogurt sauce.


The tuna salad can be kept in the refrigerator for one day, but keep in mind that the avocado tends to oxidize, therefore we recommend covering the bowl with plastic wrap.


You can also use lemon juice to flavor the yogurt.