Tuna and Avocado Cold-Smoked Chili

A California-style quick chili using high-quality canned albacore tuna, with avocado stirred in at the end for creaminess. Light enough for summer, flavorful enough to satisfy.

Best eaten fresh — the avocado doesn't love sitting, so this isn't a make-ahead pot. Warm tortillas or tortilla chips turn it into a light taco-bar situation; a little cotija or a dollop of crema suits it.

Use good oil-packed or albacore tuna; the quality shows. For the smoked angle the name promises, a few ounces of flaked smoked tuna or trout folded in with the canned adds a genuine smoky note. Salmon works too.