Mayo in tuna salad is the default easy option. Not the best one. Once you switch to avocado, you understand why there’s no reason to go back — it’s creamier, richer, and has a mouthfeel that mayo can never achieve.
Ingredients :
- Canned tuna — Use tuna in water, not oil — the avocado already provides enough fat. Albacore has a firmer texture and a milder taste than regular tuna, which works better when you want recognizable chunks in the mix. And drain really well: if you skip this step, the salad will be watery.
- Avocado — This is the centerpiece. It must be ripe — firm to the touch, not spongy, with nearly black, slightly bumpy skin. To check without damaging it: remove the small stem. If the underside is bright green, it’s ready. If it’s brown, it’s too late.
- Buckwheat — No cooking — just boiling water and 30 minutes of patience. It swells slightly and develops a toasted hazelnut aroma that you smell as soon as you lift the lid. It gives the whole dish chewiness. If you don’t have it, toasted sunflower seeds are a good substitute.
- Jalapeño — Fresh, not jarred. Pickled jalapeños have a completely different taste — more acidic, less vegetal. Remove the seeds if you want the aroma without too much heat, keep them if you like to feel the warmth settle in.
