Tuna Avocado Caesar Salad with Tortilla Chips
Canned tuna drained and flaked over halved avocado, topped with Caesar dressing, capers, and a pinch of paprika. Fresh lemon wedge and crispy tortilla chips accompany this quick, no-cook assembled dish.
Ingredients
Instructions
- 1
Drain tuna in a sieve over a bowl for a few minutes
- 2
Halve avocado and remove stone
- 3
Season avocado halves with salt and pepper on two plates
- 4
Spoon Caesar dressing into avocado cavities
- 5
Flake tuna and pile on top of avocado
- 6
Drizzle generously with remaining dressing
- 7
Scatter capers and paprika over tuna
- 8
Serve with lemon wedge and tortilla chips
Tips
Drain tuna thoroughly to avoid an oily texture
Use ripe but firm avocado halves so they hold the filling without collapsing
Good to Know
Assemble just before serving. Prepare components separately and store in airtight containers for up to 1 day.
Drain tuna and prep avocado halves up to 4 hours ahead; cover avocado with plastic wrap and lemon juice to prevent browning.
Divide between two plates; serve at room temperature with lemon wedge on the side.
Common Mistakes
Do not skip draining tuna to avoid excess oil making the dish greasy
Do not prep avocado too far ahead without lemon juice to avoid oxidation and browning
Substitutions
homemade option