Tuna salad with canned tuna and avocado

Using a can opener, open the can of tuna in oil. Drain the excess oil, and transfer the fish to a deep bowl. Gently mash the tuna with a fork into small pieces. Then open the can of beans and add the beans to the tuna. By the way, for this salad, beans in a sweet and sour tomato sauce are perfect. This tomato dressing will give the dish a slight tang.

Cut the lightly salted cucumbers into small cubes using a knife. Next, prepare the avocado. First, wash it, and then cut it in half. Do not peel the avocado, as you will need the skin for serving the dish. You need to separate the skin from the flesh without breaking its integrity. To do this, first make incisions in the middle of the avocado, split the fruit in half, and remove the large pit. Carefully separate the flesh from the skin using a spoon. Set the avocado skin halves aside and focus on the flesh. Place the peeled avocado on a cutting board and cut it into small cubes. Add the slices of lightly salted cucumbers and avocado to the bowl with tuna and beans.

Boil the chicken eggs in water until hard-boiled. To prevent the eggshell from cracking during boiling, add a little salt to the water. After boiling, cool the eggs, then peel them. Cut the eggs into small slices and add them to the previously combined components. Sprinkle salt and dried spices into the bowl with the salad.

Dress the dish with olive oil mixed with soy sauce, mix the ingredients, and serve the treat immediately. To enhance the flavor of the "Exotic" salad, you can add a bit of mustard to it.

Take the avocado halves. Fill them with some salad. Place the filled avocado halves on a plate and serve to the guests.

The canned tuna and avocado salad "Exotic" is very delicate and unusual. Often, the dish is served as an independent meal with fresh vegetables or salty crackers. It also pairs very well with boiled rice. Enjoy your meal!