Title: Tuna and Avocado Salad
Categories: Cajun Salad Ethnic Seafood
Yield: 4 Servings
| 2 | | Large hard-boiled eggs |
| 1 | c | Avocado, mashed |
| 1 | | 6 1/2 oz can tuna (in water) |
| 2 | tb | Dill relish |
| | | Salt to taste |
| 2 | ts | Louisiana hot sauce |
| 1/2 | c | Onion, chopped |
| 2 | tb | Mayonnaise (maybe 3 Tbs) |
| | | Fresh lemon juice |
Peel eggs and mash real well with a regular dinner fork (more or less mince
them). Peel avocado and squeeze 1/2 lemon on it to keep from discoloring.
Then mash real well with fork. Mix these two ingredients real well. Drain
water from tuna and mix with onions, eggs, avocado, dill pickles or relish,
salt, Louisiana hot sauce, and mayonnaise. Serve over lettuce.