1 ripe avocado
1 tsp. extra virgin olive oil
1 6 oz. can solid albacore tuna in spring water
1 tsp. sunflower seeds
zest and juice of 1 lemon
salt and pepper to taste
Halve avocado lengthwise,
remove pit. Scoop out two tbsp. of the avocado from each half
and leave shells with remaining flesh intact. Mash the 4 tsp.
of avocado with lemon juice and olive oil until smooth. Toss with
tuna, sunflower seeds, half of lemon zest and salt and pepper
to taste. Fill halves with tuna mixture, and garnish with remaining
lemon zest. Serve immediately.
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