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.
In the bowl, the colors already tell the recipe. The deep green of the spinach, the carmine red of the pomegranate seeds shining like semi-precious stones, the pinkish-white radish rounds, and on top, that mound of avocado-mashed tuna, thick and pale, dotted with orange-brick specks of smoked paprika. It smells of fresh lemon and garlic. It’s concrete. It makes you hungry immediately.
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