Ensalada de Atún a la Mexicana

Ingredients

• 3 cans (500 g)tuna in oil — drained and flaked
• 3roma tomatoes — diced
• 1/2white onion — finely chopped
• 2jalapeños en escabeche — chopped, with a little of their vinegar
• 1 handfulfresh cilantro — chopped
• 4 tbspmayonnaise
• 2 tbsplime juice
• 1avocado — sliced, to finish
• 12tostadas — to serve
• 1 tspfine salt

Method

1. Start by preparing the vegetables. Dice the 3 roma tomatoes into small, even pieces, about the size of a pea, to ensure a uniform texture in each bite. Finely chop 1/2 white onion and set aside. Slice the 2 jalapeños en escabeche into thin rounds, removing seeds if you prefer less heat.
2. Place the diced tomatoes in a colander over a bowl. Sprinkle with 1 teaspoon of fine salt and gently toss. Let them sit for about 5 minutes to draw out excess moisture, which will prevent the salad from becoming watery. Afterward, give them a gentle shake to remove any remaining liquid.
3. In a small bowl, whisk together 2 tablespoons of lime juice with 4 tablespoons of mayonnaise until smooth. The lime juice will cut through the richness of the mayonnaise, creating a bright and tangy dressing. Set this aside for later use.
4. Open the 3 cans of tuna in oil and drain them well. Place the tuna in a large mixing bowl, flaking it gently with a fork to break up any large chunks. This will help the dressing coat the tuna evenly.
5. Add the drained tomatoes, chopped onion, and sliced jalapeños to the bowl with the tuna. Toss these ingredients gently to combine, ensuring the flavors start to meld without bruising the vegetables.
6. Finely chop a handful of fresh cilantro and add it to the bowl. Gently fold in the cilantro and the prepared lime-mayonnaise dressing, making sure everything is evenly coated. Be careful not to overmix, as you want to maintain the texture of the tuna and vegetables.
7. Finally, halve and pit the avocado. Scoop out the flesh and cut it into small cubes. Gently fold the avocado into the salad, taking care not to mash it, as the creamy texture should remain distinct.
8. Cover the bowl with plastic wrap and chill the salad in the refrigerator for about 10 minutes. This brief chilling allows the flavors to meld without losing the fresh taste. Serve the Ensalada de Atún a la Mexicana cool, accompanied by 12 tostadas for a delightful crunch.