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

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 ofAl-Ahram Weekly