```html Avocado-Tuna Salad with Cucumber Noodles
Try this Avocado-Tuna Salad with Cucumber Noodles recipe
Try this Avocado-Tuna Salad with Cucumber Noodles recipe
- Carbohydrate 74.8428124998447 g
- Cholesterol 0.0478515624595487 mg
- Fat 9.70814414062136 g
- Fiber 24.5406245437264 g
- Protein 9.51803222644661 g
- Saturated Fat 1.36980039062265 g
- Serving Size 1 1 Serving (809g)
- Sodium 60.1411783838593 mg
- Sugar 50.3021879561182 g
- Trans Fat 1.67937050781229 g
- Calories 302 calories
Step-by-step
- Place the avocado in a medium bowl and mash it with the back of a fork.
- Add in the tuna, Greek yogurt, Dijon mustard and season with salt and pepper.
- Add in the cucumber noodles and toss together.
- Save for later or serve immediately.
Wateriness ruins this dish within minutes if the moisture content of the produce goes unchecked. Seedless cucumbers release large amounts of liquid when cut into thin strands, particularly once salt is introduced and cellular walls break down. Pressing the cucumber noodles through a clean linen towel or letting them sit in a colander for fifteen minutes extracts excess water before mixing occurs.
Avocado oxidation presents another frequent hurdle once the flesh meets the air. Tossing the mashed avocado with the Dijon mustard immediately helps slow enzymatic browning due to the acid content present in the condiment. Greek yogurt provides a stable emulsion base, but canned albacore tuna must be completely drained in a mesh sieve to prevent the dressing from breaking down into a thin liquid.
Standard spiralizers equipped with a blade attachment create uniform vegetable ribbons, though a julienne peeler functions adequately if specialized machinery is unavailable. Storing leftovers beyond twenty-four hours is discouraged because the cucumber continues to bleed moisture into the tuna mixture.
