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José Andrés uses fridge odds and ends to create a no-cook mayo-based salad with tuna, avocado, tomato + hard-boiled eggs in just five minutes.
Did you know that approximately 40 percent of all food waste in the U.S. happens at home? The World Central Kitchen founder is working hard to change that and help end food waste. That's why he's partnering with Hellmann's to join the #FridgeHunters Campaign, as part of the brand's mission to save one million meals and reduce food waste at home. "Fridge hunting" is simply looking deep inside your fridge and making a meal with the food that you might otherwise throw away.
Ingredients
- ½ cup mayonnaise, such as Hellmann's
- 1 tomato, coarsely chopped
- ½ pitted avocado
- 6 to 8 ounces canned or jarred tuna, drained and broken into chunks
- 1 to 2 hard-boiled eggs
- 2 to 3 tablespoons olive oil
- Salt
Yield
Serves: 2 to 3
Preparation
Evenly spread the mayonnaise on a platter or plate, then evenly top with the tomatoes. Using a spoon, scoop chunks of the avocado over the tomatoes and mayonnaise. Scatter the tuna over the top. Using your fingers, crumble the hard-boiled eggs over everything. Drizzle with olive oil and season with salt.