The 4-Ingredient Tuna Salad I Can'T Stop Making

Wife, Mom and Jommie who loves to cook for my tribe. Mostly WFPB for us, omni for everyone else. Love scratch cooking and finding new ingredients or cooking techniques. Sourdough Bread is my guilty pleasure.

¼ cup pickled jalapeño slices, roughly chopped, plus 3 tablespoons of their brine

2 tablespoons finely diced red onion

2 (5 to 7-ounce) jars or cans tuna, preferably oil-packed

1 medium ripe avocado, diced

⅓ cup chopped fresh cilantro (optional)

Kosher salt, to taste

Directions at simplyrecipes.com

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