An incredibly fresh tuna salad served in pitted avocado halves. The salad is a simple combination of Bella Portofino Yellowfin tuna, green olives, sun-dried tomatoes, red onion, Italian parsley, and fresh lime juice. The flavor of these Tuna Avocado Boats reminds me of a classic Nicoise salad, and is bright in flavor and full of texture!
2(4½-ounce) cansPortofino Solid Yellowfin Tuna in Extra Virgin Olive Oilchunked (not drained)
½small red onionfinely diced (roughly ¼ cup)
8pitted green (Castelvetrano) oliveschopped
8oil-packed sun-dried tomatoesdrained and chopped
2tablespoonsfinely chopped flat leaf parsley
1tablespoonfreshly squeezed lime juiceplus more for serving
freshly ground black pepper
2large ripe avocados
microgreensfor garnishing (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.