Tuna and avocado salad

Moushira Abdel-Malek , Tuesday 28 May 2024

Tuna and avocado salad


Serves 4 - 6


4 x 200 gm canned solid packed tuna (well drained)

2 avocados (peeled, thinly sliced)

A handful of fresh or frozen pommegranate

4 spring onions (trimmed, sliced with green stems)

4 tbsp fresh dill (leaves only)

1 large green capsicum (roasted, cooled, deseeded, membrane removed, julienned)

1/4 cup roasted pine nuts


Juice of 6 lemons

2 tbsp Dijon mustard

2 tbsp sour cream

1 tbsp pommegranate molasses

1/4 cup extra virgin olive oil

Salt + pepper



Flake tuna by hand.  Place into a large, wide serving bowl.  Add all remaining ingredients and gently mix together with tuna.  In another small bowl, put all dressing ingredients and whisk vigorously together; to obtain a creamy emulsion.  Season to taste.  Pour over tuna mixture.  Stir gently to mix.  Adjust salt to taste.  Allow to stand, refrigerated, covered, for at least a couple of hours; allowing flavours to incorporate.  Serve with crusty or roasted bread. 

* A version of this article appears in print in the 30 May, 2024 edition of Al-Ahram Weekly

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