Dinner help re: fresh tuna salad
I'm making Ina's tuna salad (linked below).
It's basically seared tuna steaks, chopped and tossed with avocado and vinaigrette.
Do you think I can pre-make, toss the tuna with the vinaigrette and add the avocado before serving? I'm thinking the flavors of the tuna and vinaigrette need to meld for awhile before serving.
Also, DH is not a fan of this kind of salad unless it's on bread. Do you think a bun or a wrap would be better? I'm thinking wrap and maybe some edamame on the side.
Here is a link that might be useful: Ina's Tuna Salad