Scarlett’s Tuna Salad

This is the salad of hot summer nights, when turning on the oven sends (hot) shivers down your spine. Or the salad of weeknights when opening a can of really good tuna and chopping a few veggies are the only two steps you can manage.This is a recipe from the New York Times, via chef Scarlett Lindeman’s and her Mexico City restaurant Cicatriz. It’s full of crisp cucumbers and pickled red onions, creamy avocado, soft herbs and watercress and really high-quality oil-packed tuna. The salad doesn’t even require you to make a dressing-just toss a little of the vinegar pickling liquid (from the red onions) and some olive oil, salt and pepper with the ingredients and YOU ARE DONE. Sit down and eat with your bad self.This salad won’t travel well for a weekday work lunch, but you could prep the veggies and herbs in the morning, and prep the avocado and “dressing” at work. Then just pop open your tuna and assemble your salad. No one would be sad to have this bright, fresh salad for lunch. Especially on a Monday, because who can even do Mondays?

Not sure if you noticed, but I totally forget my pickled red onions until the photos were almost complete. They were all ready and sitting on the counter. Did I make this on a Monday? Also, don’t be like me and make sure the pickled onions make it to your meal…they’re totally worth it.My mom even liked this one and she’s a tough cookie in the food department.

[tasty-recipe id=”38049″]