The avocado is so creamy, it acts as the dressing for the tuna. No mayonnaise needed! The silky, substantial avocado and lean tuna combine to make an incredibly fresh, light, satisfying meal.
1 perfectly ripe avocado (I prefer Florida avocados for this salad because of the large well left by the pit, but Haas avocados taste wonderful, too.)
2 wedges of lime or 2 tablespoons of lime juice, separated
2 cans of chunk tuna, drained but not squeezed dry
fresh, coarsely ground black pepper, to taste
fresh cilantro, coarsely chopped
sea salt, to taste
Halve an avocado lengthwise. Remove and discard the pit. Squeeze a wedge of lime over the cut surfaces and into the wells of each avocado half. Put half of the tuna in each avocado well. Grind a generous amount of black pepper over the tuna and avocados. Sprinkle chopped cilantro and sea salt over the top. Squeeze the second lime wedge over the tops (or drizzle with the remaining tablespoon of life juice. Eat.
To easily halve an avocado, slice through the skin of the avocado lengthwise, and down through the flesh until you reach the pit. Hold the knife against pit and pivot the avocado around the knife. When you've sliced around the circumference of the avocado, rotate the halves against each other. They should come apart easily. The pit should pop out of the avocado with little effort. If it is stubborn, gently slide a spoon around the edges then under the pit before popping it out.
Recipe by Foodie With Family at http://www.foodiewithfamily.com/2011/02/10/tuna-filled-avocado-salad/