Scarlett’s Tuna Salad

Name: Scarlett’s Tuna Salad
Ingredients: 1/2 cup rice-wine vinegar; 1 tablespoon sugar; 2 teaspoons kosher salt; 1 red onion , peeled, halved and thinly sliced; 3 Persian cucumbers , peeled if skin is thick and waxy, sliced about 1/4-inch thick; 2 spring onions , thinly sliced; 2 limes , juiced, about 1/4 cup; 5 to 7 ounces olive-oil-packed tuna; 1 avocado , peeled and cubed; 1/2 teaspoon or more finishing salt , such as Maldon; Freshly ground black pepper , to taste; Handful basil leaves , washed and torn; Handful cilantro sprigs , washed and torn; Handful fresh mint leaves , washed and torn; 3 tablespoons extra-virgin olive oil

Scarlett’s Tuna Salad was pinched from <a href="https://cooking.nytimes.com/recipes/1019422-scarletts-tuna-salad" target="_blank" rel="noopener">cooking.nytimes.com.</a>

INGREDIENTS

•

1/2 cup rice-wine vinegar

•

1 tablespoon sugar

•

2 teaspoons kosher salt

•

1 red onion , peeled, halved and thinly sliced

•

3 Persian cucumbers , peeled if skin is thick and waxy, sliced about 1/4-inch thick

•

2 spring onions , thinly sliced

•

2 limes , juiced, about 1/4 cup

•

5 to 7 ounces olive-oil-packed tuna

•

1 avocado , peeled and cubed

•

1/2 teaspoon or more finishing salt , such as Maldon

•

Freshly ground black pepper , to taste

•

Handful basil leaves , washed and torn

•

Handful cilantro sprigs , washed and torn

•

Handful fresh mint leaves , washed and torn

•

3 tablespoons extra-virgin olive oil

Go To Recipe

review

►