Ingredients:

  • 340g Solid white albacore tuna
  • 2 Large ripe Hass avocados
  • 40g Red onion, finely diced
  • 30g Celery, diced
  • 2 tbsp Fresh cilantro or parsley, minced
  • 1 tbsp Pickled jalapeños, chopped
  • 2 tbsp Avocado oil mayonnaise
  • 1 tsp Dijon mustard
  • 1 tbsp Fresh lime or lemon juice
  • 1/2 tsp Garlic powder
  • 1/4 tsp Sea salt
  • 1/4 tsp Cracked black pepper

Instructions:

  1. Open your cans and transfer the 340g of albacore tuna into a fine mesh strainer. Use the back of a fork to press down firmly until no more liquid drips through.
  2. In a medium bowl, combine the drained tuna, 40g diced red onion, 30g diced celery, and 1 tbsp chopped pickled jalapeños. Stir these together first to distribute the aromatics evenly.
  3. Fold in the 2 tbsp avocado oil mayo, 1 tsp Dijon mustard, and 1/2 tsp garlic powder. Mix until the tuna is well coated and creamy but still maintains some of its chunky texture.
  4. Add the 2 tbsp minced cilantro (or parsley) and squeeze in 1 tbsp of fresh lime juice. Stir gently to incorporate.
  5. Sprinkle in 1/4 tsp sea salt and 1/4 tsp cracked black pepper. Taste a small amount and adjust the salt if necessary, keeping in mind that the avocado is unseasoned.
  6. Slice the 2 large Hass avocados in half lengthwise. Twist the halves to separate them and remove the pits by gently tapping with a knife and twisting.
  7. If the natural hole from the pit is small, use a spoon to scoop out about one tablespoon of avocado flesh from the center. Mix this extra avocado into the tuna salad for extra richness.
  8. Divide the tuna mixture into four equal portions. Heap the salad into each avocado half, pressing down slightly so it stays secure.
  9. Garnish with an extra sprinkle of cilantro or a dash of black pepper. Serve immediately while the avocado is fresh and vibrant green.