During my early years in Canada, mine was the typical immigrant story. Little money, hard work with long hours (school in my case) and quick meals. This meant eating a lot of what we would we would call “bachie’ (short for bachelor) food.. mostly canned fish and meats which were fast to put together and paired with crackers and/or bread. I ate canned tuna, salmon and corned beef in various forms and to be quite honest, got very creative at it. This is one such recipe. Where typical tuna salad or spread is given a serious Caribbean makeover!
You’ll Need…
2 cans tuna
1/4 teaspoon black pepper
1 heaping tablespoon mayo
1/4 cup diced celery
1/4 cup diced red onion
1/4 cup diced cucumber
1 scallion diced
1/2 avocado diced
1/4 lemon (juice)
1 seasoning pepper diced (optional)
1/2 teaspoon peppersauce (hot sauce)
* There’s actually no cooking involved, but you will need a few minutes to dice everything to assemble.
I purchased tuna packed in water, so after opening the cans, I tried my best to squeeze out all the liquid as I could. Then flaked it into small pieces (don’t overwork or it will become mush) in a large bowl.
Finely dice the onion, scallion, celery, cucumber (peel and deseed) and seasoning pepper (aka pimento pepper), then add it to the bowl with the flaked tuna. Now go in with the black pepper, pepper sauce (your fav hot sauce or finely diced scotch bonnet pepper) and mayo. Give it a good mix to incorporate all the ingredients.
After mixing well, top with the cubed avocado and before mixing, squeeze in the lemon juice on top of the avocado so along with adding a nice citrus punch, it will prevent the avocado from going discolored.
You’ll notice that I didn’t add any salt as I’m trying to cut back on my salt intake and I find that canned tuna is packed with a high amount of sodium. Please taste and adjust accordingly. Now gently fold in the avocado so as not to overly crush the delicate pieces… squeeze in some more lemon juice if you like!
Now get your favorite bread ready for a what I promise is a unique Caribbean style tuna sandwich. Place on crackers and pass around at your next party… watch you guests go into a feeding frenzy! Go ahead..take all the credit!
Store in the fridge if you make it in advance… and it will remain fine for a couple days in a sealed contained as long as it’s in the fridge. You can also use this to top some Boston lettuce and other greens for what I believe is a stunning tuna salad.
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Based on 20 Review(s)
I did not get the avocado, can it be done without it
I couldn’t fine scotch bonnet peppers. Will habanero peppers do?
they work excellent! quite honestly, there are times when I prefer Habaneros.. love the fruity undertones, with the solid heat.
This recipe is the best tuna salad recipe that I have ever tried. My family keeps coming back to you for great recipes Chris! Thanks!
so glad you gave it a try and there’s love for it.
I love tuna I’ll give it a try.
I can’t wait to try and I eat tuna alot 🙂 Thank you so much for sharing your delicious recipes. I am going to purchase your Cook book also.
Hi Chris really getting into your recipes.they all fantastic.gona try this one for quick snack can’t wait to get hold of your cook book. Keep them coming.
Now I know how to spice up my tune. Thanks Chris
I love tuna fish sandwiches. You can throw just about anything in and it always tastes great (well, almost always…). I throw in yellow curry and jalapenos for a wonderful flavor. Never thought about avocado. Will try that soon, along with the scotch bonnet.
So glad I found your site. My husband’s family is from the island of Saba and I’ve always wanted to cook Caribbean dishes. You’ve inspired me to finally do it. Thanks!
Just made some of this. It’s very, very good!
i’m looking on the healthier side these days. minus the mayo. This looks like a tasty lunch to try. Loving it!
i love tune this is something i need to try