Ingredients
- 1 avocado
- 1 (5 ounce) can tuna, drained
- 1 small tomato, chopped
- ¼ cup crumbled feta cheese
- 1 jalapeno pepper, finely chopped (Optional)
- 1 green onion, chopped
- 2 cloves garlic, minced
- 3 tablespoons chopped fresh cilantro
- 2 tablespoons lime juice
- salt and pepper to taste
Why This Recipe Is So Loved
Fresh, light, and packed with nutrients. The creamy avocado pairs perfectly with the savory tuna and juicy tomatoes. It’s a quick meal that feels both healthy and satisfying.
Tips For Best Results
- Use ripe but firm avocados to avoid mushiness.
- Drain the tuna well to keep the salad from being watery.
- Add a squeeze of lemon juice to prevent the avocado from browning.
- Drain the tuna well to keep the salad from being watery.
- Add a squeeze of lemon juice to prevent the avocado from browning.
Directions
Cut the avocado in half and carefully remove the pit, keeping the skins aside. Scoop out the avocado flesh into a bowl and give it a gentle mash. Add the tuna, chopped tomatoes, crumbled feta, diced jalapeno, sliced green onion, minced garlic, chopped cilantro, and a good squeeze of lime juice. Season everything with a pinch of salt and pepper, then mix it all together until well combined. Spoon the mixture back into the avocado skins for a pretty presentation. You can serve it right away or pop it in the fridge to chill for a bit before enjoying.
Serving Ideas To Try
Serve chilled as a light lunch or a side dish with grilled chicken or fish. It also works well on a bed of mixed greens or with some crusty bread on the side.
How To Refrigerate This Dish
Store leftovers in an airtight container in the fridge. It’s best eaten within a day to keep the avocado fresh and prevent the salad from becoming soggy. Adding lemon juice before storing can help maintain color.
