2 cans Tuna in Extra Virgin Olive Oil (chunked not drained)
½ small red onion (finely diced)
8 pitted green olives (chopped)
8 sundried tomatoes, packed in oil (drained and chopped)
2 Tbsp parsley (finely chopped)
1 Tbsp lime juice (freshly squeezed)
2 avocados (large and ripe)
Microgreens (garnish, optional)
Place the tuna in a medium mixing bowl. Add the red onion, olives, tomatoes, parsley, and lime juice and stir gently to combine. Season to taste with salt and pepper.
Halve and pit the avocados. Scoop the tuna mixture into the pitted avocado halves (if desired, you can scoop out a small amount of the avocado to create more space for salad). Garnish with microgreens as desired, and a light squeeze of lime juice. Serve immediately.
Cooking time: 15 minutes
Pairs well with Survivor Wild Yeast Chardonnay.