Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Servings: 4
Skill Level: Easy
- 2 ripe avocados
- 1 can (5 oz) tuna, drained
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice
- 1 tablespoon finely chopped fresh parsley
- Salt and pepper to taste
- Optional: red pepper flakes or paprika for a hint of spice
- Halve the avocados and remove the pits. Carefully peel the skin and slice each half into thin, uniform slices.
- In a medium bowl, combine the drained tuna, mayonnaise, lemon juice, and chopped parsley. Mix well until the tuna salad is creamy and well-blended.
- Season the tuna salad with salt and pepper to taste. For an added kick, you can sprinkle in some red pepper flakes or paprika.
- Lay the avocado slices on a clean white plate, arranging them neatly for a modern, minimalistic presentation.
- Top each avocado slice with a generous spoonful of the tuna salad, ensuring each piece gets an equal amount.
- Garnish with additional parsley and a squeeze of fresh lemon juice just before serving for a burst of freshness.
Tips and Variations:
- Make-Ahead: You can prepare the tuna salad a day in advance and store it in the refrigerator. Just slice the avocados and assemble the dish right before serving.
- Substitutions: Consider using Greek yogurt instead of mayonnaise for a healthier twist. You can also use cilantro instead of parsley for a different flavor profile.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to one day. However, it’s best enjoyed fresh to retain the avocados’ creamy texture.
Pairings: This dish pairs wonderfully with a light, crisp white wine or a refreshing iced tea. Complement it with a simple green salad or a bowl of fresh fruit to complete the meal.
