This summer’s tuna salad is unlike anything you’ve ever had. Think sweet corn, soft avocado, red beans, purple onion, lime, jalapeño, cilantro—and a good can of tuna that takes everything to the next level.
This salad by Ben Shai was inspired by Mexican flavors, but it's entirely homemade and simple. It’s creamy thanks to the avocado (or sour cream, if you choose), elegantly spicy, and blends accessible ingredients into a restaurant-worthy result. Lunch or dinner? A dish for hosting? A refreshing snack with nachos? This salad works for everything.
Ingredients:
1 can red beans, drained
1 can corn with no added sugar, drained (preferably lightly charred in a pan or with a torch)
1–2 cans of tuna (in oil or water, according to preference)
1 small red onion, thinly sliced
1 jalapeño pepper, thinly sliced (or less, depending on spice level)
1 ripe, soft avocado
Juice of half a lime (or more, to taste)
1–2 tablespoons olive oil
Salt and freshly ground black pepper
Chopped cilantro (to taste)
Fresh mint leaves
Optional upgrades:
½ teaspoon smoked paprika
Crumbled feta cheese
1 tablespoon sour cream for mixing into the salad
Instructions:
1. Chop the onion, jalapeño, and cilantro. Cut the avocado into cubes.
2. Lightly char or brown the corn kernels in a dry pan (optional but highly recommended).
3. In a large bowl, combine the beans, corn, avocado, onion, jalapeño, cilantro, and mint.
4. Season with lime juice, olive oil, salt, and pepper. Add smoked paprika if desired.
5. Finally, add the tuna and gently mix to avoid breaking it up completely.
6. Transfer to a serving dish. If desired, crumble feta cheese on top, or mix in a tablespoon of sour cream for an especially creamy and refreshing result.
Ben Shai, in collaboration with Sugat