Tangy Tuna Salad W/Avocado & Capers

Capers and I have a thing going.  Its a love-hate thing.  Well, ok.  Mostly love.

Fine.  All love.  Its an all love thing.  I love capers.

But doesn’t everyone?  If you haven’t tried them, they are actually little buds that have been pickled and brined.  They have a sharp, tangy little bite like a pickle, but its more vinegary.  They are a fantastic accent to SO many foods, and the recipe above has been my obsession for a few months now.  I canNOT stop eating this.
It started one day when I wanted egg salad, but I also wanted tuna salad.  So I combined the two and started tossing things in.  I tried lemon juice; it was too sour in here.  I tried sour cream, but it ended up making everything too creamy.  I wanted chunkiness that I could pile on a fork.  Not in the mood for bread, I started dumping my mixture over avocados.  The tomatoes on the side are not part of the recipe, but I have to say, they are absolutely outstanding with this so be sure to serve some alongside.

Mound this stuff on a bagel, whole grain bread, crackers, or keep it real and eat it out of the bowl.  Wonderfully satisfying and full of nutrition, this dish might have you starting your own relationship with capers. *sigh* Welcome to the club.
Tangy Tuna Salad W/Avocado & Capers
Note: This serves one person.  When I double the recipe, I can easily feed myself and my three kids. It is also incredible using salmon, but the flavor of the tuna works better here.

1 individual tuna pouch (about 2-3 oz)
2 hard boiled eggs, one yolk discarded
1 T capers, drained
1 T good mayo
pinch of salt
ground pepper to taste
1/2 whole avocado, peeled
fresh tomatoes & crackers for serving

In a medium bowl, mash the tuna and eggs together until broken up.  Add the mayo, capers, and seasoning, and toss gently with a fork until combined. Serve the tuna salad over the avocado and serve with tomatoes etc.