Tuna Avocado Salad

Avocado, with more than 500 varieties and chock full of healthy nutrients, is one of my favorite power fruits. The first time I had tasted it in Toronto, I was a little apprehensive if I would fancy its taste or not. But as it is so good for health, I kept getting one every time I visited the market and began having chunks of this fruit every once in a while at breakfast instead of mayo in my sandwich. And oh boy, I eventually fell in love with it.

If unripe when bought, keep them wrapped in a newspaper at room temperature for a few days until they are ripe and yield slightly to pressure. Once ripe, cut around the pit using a sharp knife, twist the halves to open the fruit. Carefully whack a knife on the pit, twist to remove and discard the pit. Cup the avocado halve, score and scoop out flesh. Cut avocado reacts with air and browns just like an apple, so it is better to use it immediately.

I was eyeing this recipe from one of my most favorite and inspiring chefs from Food network~Micheal Smith, since long. I tried it and whipped up this yummy quick salad/sandwich filling for a yummy evening snack along with chai and a banana on the side.

Tuna Avocado Salad
(Inspired from Chef Micheal Smith’s recipe)


Canned tuna, packed in water – 1 can
Avocado – 1, pitted and peeled, chopped
Lemon juice – 2 tbsp
Dill leaves – 1/4 cup, finely chopped
Cilantro – 1/4 cup finely chopped
Green chillies – 2, finely chopped
Salt and Black pepper powder – to taste


Combine all in a mixing bowl, toss together to mix. Serve as a sandwich or in a wrap.


Tuna Cutlets

Canned Tuna is a staple in my home. There are always a few tins stacked up in the pantry that come handy to me at times when I am in the mood of a quick fix.

Serve these cutlets as snacks with tomato ketchup, or as a side dish with Rice or Parathas.

Tuna Cutlets
Makes: 26 cutlets


Canola Oil – 2 tbsp
Yellow Onions – 2, large size, finely chopped
Green chillies – 10-12, finely chopped
Tuna Flakes – 2 tins
Salt – 2 tsp
Red Chilli powder – 2 tsp
Garam Masala – 1/2 tsp
Black Pepper powder – 1/2 tsp
Potatoes – 3, boiled, peeled, and mashed
Egg Whites – 3, whipped
Bread Crumbs – 2 cups
Canola Oil – as needed for shallow frying the patties

Tuna Cutlets/Patties


  • In a non stick heavy bottom pan on medium heat stir fry the onions and green chillies in oil till the raw flavour of onions is lost and they are translucent.
  • Add the drained tuna flakes to the pan. Mix and let it cook for almost 20 minutes till the tuna is light brown in colour. Keep strring it occasionally ensuring it doesnt get burned.
  • Add salt, red chilli powder, black pepper and garam masala.
  • Add the mashed potatoes to it mix well.
  • Keep stirring it continuously and let it cook for 7 minutes more.
  • Once ready, keep aside and let it cool.
  • Make small patties of the cooled mixture.
  • Pour the whipped egg white in a cup and bread crumbs in an another cup.
  • Dip the patties once in the egg white, then in the bread crumbs and store them in a plastic box if you want to store some, and arrange remaining on a tray to fry them.
  • Pour oil in a pan shallow fry them till brown on both sides.
  • Serve them hot.