Last Update 6:37
Thursday, 29 July 2021

Avocado tuna salad

Moushira Abdel-Malek , Tuesday 23 Feb 2021
Avocado tuna salad
Avocado tuna salad

Serves 6-8


2 x 200 gm tuna canned chunks (mashed by fork)

2 medium-sized avocados (diced)

1/2 cup celery sticks (thinly sliced)

2-4 spring onions (sliced, whole)

Juice of 5 lemons 

1 tbsp Dijon mustard

1/3 cup sour cream (or) mayonnaise

1 tsp dill leaves (chopped)

Salt (to taste) + pepper + chili flakes (optional)


In a large serving bowl; combine all prepared ingredients; except for the dill.  Gently stir to mix well.  Cover and chill in order to prepare bread required.  Remove from refrigerator; uncover.  Sprinkle dill on top.  Serve aside with an assortment of the following:  Lavash bread, soft and crispy pita quarters, soft and crispy baladi bread, crostini slices, crusty and soft bread rolls, toasted slices; brown or white.  Serve alone or among other dishes of the like.

N.B.:  Tuna chunks has a better taste and is of a better quality compared to the already flaked; in case you decide to go for it instead.


*A version of this article appears in print in the 25 February, 2021 edition of Al-Ahram Weekly

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