Tuscan Tuna, White Bean and Avocado Salad

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  • 72oz Canned solid white albacore tuna in water, drained
  • 2 Medium red onion, diced
  • 6 Tablespoons chopped fresh basil
  • 6 Tablespoons chopped fresh chives
  • 6 Tablespoons extra virgin oil
  • 6 Tablespoons fresh lemon juice
  • 6 Tablespoons red vinegar
  • 1 Tablespoon kosher salt
  • 1 Tablespoon ground black pepper
  • 3 Medium tomato diced
  • 6 Cups rinsed and drain cannellini beans
  • 24oz Spring mix salad greens
  • 12 Medium avocados

In a large bowl, flake the tuna with a fork. Add onions, basil, chives, oil, lemon juice, salt and pepper and toss to combine; fold in tomatoes and bean.

To serve, place greens on the plate: top with avocado half. Scoop tune mixture into avocado half and served with baguette toasts, if desire.

--Chef Diego Malatesta, Cafe Americano