Ingredients
- 2 cans of tuna preferably albacore, drained
- 2 ripe avocados halved and pitted
- 1/4 cup red onion finely chopped
- 1/2 red bell pepper diced
- 1/4 cup cilantro chopped (or parsley if preferred)
- Juice of 1 lemon or lime, for a tangier taste
- Salt and pepper to taste
- Optional: 1 tablespoon olive oil for extra richness
- Optional: chopped cucumber or celery for added crunch
- Optional: 1 small jalapeño finely chopped (for a spicy kick)
Instructions
Prepare the Avocado:
- Scoop out some of the avocado flesh, leaving a small border around the shells. This creates a “bowl” to hold the salad. Place the scooped-out flesh in a mixing bowl and mash it lightly with a fork.
Mix the Salad:
- Add the drained tuna, red onion, red bell pepper, cilantro, and jalapeño (if using) to the mashed avocado.
- Squeeze the lemon juice over the mixture. If desired, drizzle with olive oil.
- Season with salt and pepper to taste.
- Gently mix everything together until well combined.
Fill the Avocado Bowls:
- Spoon the tuna salad mixture back into the avocado halves.
Serve:
- Serve immediately, or chill in the refrigerator if you prefer a colder dish.
- Optional: Garnish with additional cilantro or parsley leaves before serving.
