Peruvian Tuna Salad

Instructions

1. 1

   Drain the canned tuna thoroughly and place it in a large mixing bowl, breaking it apart gently with a fork until it reaches your desired texture.

   Tip: Don't over mix the tuna or it will become mushy.

2. 2

   Add the diced red onion, sliced celery, and fresh chopped cilantro to the bowl with the tuna.

   Tip: Red onion adds a sharp bite that complements the delicate tuna beautifully.

3. 3

   In a small bowl, whisk together the lime juice, aji amarillo paste, olive oil, salt, and black pepper to create the dressing.

   Tip: The aji amarillo gives this salad its authentic Peruvian character and a gentle heat.

4. 4

   Pour the dressing over the tuna mixture and fold everything together gently until well combined.

   Tip: Fold rather than stir to keep the tuna chunks intact.

5. 5

   Add the corn kernels and cherry tomatoes, folding them in carefully.

   Tip: Add these last to prevent them from breaking down.

6. 6

   Just before serving, gently fold in the sliced avocado to avoid bruising it.

   Tip: Save the avocado for the very end to keep it creamy and fresh.

7. 7

   Taste and adjust seasoning with extra salt, pepper, or lime juice as needed.

   Tip: The flavors develop after a few minutes of resting together.