Ingredients

The following ingredients have 4 Servings
  • Tuna Avocado Salad:
  • 1 ½ cups frozen peas (225 g/ 8 oz, Note 1)
  • 1-2 cans tuna (Note 2)
  • 1 small chicory or lettuce
  • 1 ripe avocado
  • 1 small red onion
  • a handful of parsley
  • 4-5 fresh oregano sprigs (See note 3)
  • ½ cup feta (60 g/ 2 oz)
  • Dressing:
  • 2 tablespoons extra virgin olive oil (Note 4)
  • 1-2 tablespoons red wine vinegar (to taste)
  • 1 tablespoon lemon juice
  • 2 teaspoons Dijon mustard
  • 2 small garlic cloves
  • pinch of red chili flakes (to taste)
  • fine sea salt and black pepper

Instruction

  • Prepare peas: Place the frozen peas in a small saucepan, cover them with a little water, bring to a boil and cook for two minutes. Drain well and let cool.
  • Combine salad: Drain the tuna well. Chop or slice the salad leaves. Chop the avocado, halve the onion and slice it thinly. Chop the herbs. Place everything in a bowl, add the drained and cooled peas. Crumble the feta on the tuna avocado salad.
  • Dressing: Whisk together the olive oil, 1 tablespoon red wine vinegar, lemon juice, mustard, grated garlic cloves, red chili flakes to taste, sea salt, and freshly ground black pepper.
  • Add the dressing and mix gently to combine. Adjust the taste with more vinegar, salt, and pepper, if desired.