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Tuna Salad with Fresh Coriander, Lime, Avocado and Red Onion

There are so many varieties of tuna salad that it makes the choice of which one to serve a difficult one. I love it with chunks of green apple, parsley, green olives and lemon. The Small World tuna salad has a South American zest that we couldn’t resist. This sandwich filling works on any good bread.

Ingredients

320 g (11 ¼ oz) tinned tuna, drained

2 small stalks celery, cut in 5 mm (¼ inch) pieces

1 small red onion, finely chopped

15 g (½ oz) fresh coriander (cilantro)

½ teaspoon very finely grated lime zest

4 tablespoons good-quality mayonnaise

1 large tomato, sliced

2 handfuls crunchy romaine (cos) lettuce

salt and black pepper

1 large Hass avocado, sliced

½ lime

a dash Tabasco sauce

Method

To make the tuna salad, mix the tuna, celery, red onion, leaves and stems of the coriander and the lime zest in a bowl. Gently fold these ingredients together, then incorporate 2 tablespoons of the mayo into the mixture. Make sure you leave some nice hearty chunks of fish intact, as you don’t want it to become a paste.

Cut the bread in half, and spread each piece with 1 tablespoon of mayo. Layer the tuna salad on one piece of bread, top with the tomato slices, season with a turn of salt and pepper, and cover with the lettuce. Arrange the avocado slices on the other piece of the bread and gently press down, into the bread. Drizzle with lime juice, and lightly season with salt and pepper. Place the two sides together and serve sliced in half. A dash of Tabasco nicely spices up this combination.