Channel: Cooking With Jack Show

Category: Howto & Style

Tags: trumpwomanlazyrecipebrisketinstantglueten freepizzameal prepcopycatpotstovepulled porkcookingmanburgersramsayairfryrecipeshealthy cookingketosmoke2020foodbbqripoffmeatavocado tuna saladtuna saladgrill

Description: MY BBQ STORE: amzn.to/3Dm5mg6 MY KITCHEN STORE: amzn.to/2YtIInn MY MERCH STORE: bit.ly/2YurHcL MY SAUCES: TheBestSauces.com MY WEBSITE: CookingWithJack.com HERE IS MY LINKTREE: linktr.ee/jakatak Jack's motto is "Do God's work and He will do your work!" the recipe INGREDIENTS * 2 (6-ounce) cans water or oil packed tuna * 1 small red onion (about 5 ounces) * 2 stalks celery * 1 small bunch fresh parsley * 1 medium lemon * 1 medium avocado * 1 small clove garlic * 1 small bunch fresh chives * 3 tablespoons extra-virgin olive oil * 8 to 12 slices bread (optional) INSTRUCTIONS * Drain 2 (6-ounce) cans tuna and place in a large bowl. Break up any large chunks of tuna with a fork. * Prepare the following, adding them to the bowl as they are completed: Finely chop 1 small red onion (about 3/4 cup). Finely chop 2 stalks celery (about 1 cup). Coarsely chop fresh parsley leaves until you have 1/4 cup. Finely grate the zest of 1 medium lemon until you have 1 teaspoon zest (reserve the lemon). * Halve and pit 1 medium avocado. Cut one half of the avocado into 1/3- to 1/4-inch pieces. Add to the bowl with tuna and gently mix until well-combined, doing your best to keep the avocado pieces intact. * Prepare the following, adding them to a medium bowl as you complete them: Scoop out the flesh from the remaining avocado half, finely grate 1 small garlic clove, juice the lemon until you have 1 tablespoon juice, use a whisk to mash the avocado, then whisk until smooth. * Finely chop fresh chives until you have 2 tablespoons. Add the chives, 3 tablespoons extra-virgin olive oil, and 1/2 teaspoon kosher salt to the smooth avocado. Whisk until smooth and well-combined. Transfer to the bowl with the tuna and gently mix until everything is evenly coated in the mixture. Taste and season with more lemon juice and kosher salt as needed. Serve as is or on the bread of your choice. RECIPE NOTES Storage: This is best eaten the day it is made, but can be refrigerated for up to 1 day with a sheet of plastic wrap pressed directly onto the surface to slow down browning My FREE beginners course on "How To Make Money On Youtube" bit.ly/2VsqmgL My FREE course on "Social Media Marketing" bit.ly/3azvpld ************************************************** If there are any purchase links in this video description, please know I am an affiliate with Amazon. *********************************************** Jack Scalfani is the host of 4 Youtube shows SEE LINKTREELINK ABOVE Equipment I use: Canon 60D amzn.to/2GwfLvG $27 Mic ETM-001 : amzn.to/3i9TLHo2 Intellytech 50-CTD lights amzn.to/2MVwyJB Avocado Tuna Salad