Bart's Recipes
Drain the tuna well and place it in a large mixing bowl. Halve the avocado, remove the pit and scoop the flesh from the skin. Cut the flesh into small, equal pieces and add them directly to the bowl with the tuna.
Mash the tuna and avocado pieces together with a fork. Don't do this too long so the mixture retains a firm and somewhat coarse texture. Then fold in the capers until they are evenly distributed throughout the salad.
Drizzle the salad with a splash of olive oil and add the lemon juice. This not only gives a fresh taste but also prevents the avocado from browning. Season the mixture with pepper and stir everything together once more.
Spread the arugula in an even layer over a flat plate or shallow serving dish. Spoon the prepared tuna salad in the middle on top of the bed of arugula and serve the dish immediately.
