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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.
