Ingredients:

  • 1 can (5 oz / 142 g) skipjack or yellowfin tuna in water, drained thoroughly
  • 1 large hard-boiled egg, diced
  • ½ medium avocado (approx. 3 oz / 85 g), pitted and peeled
  • 1 tbsp (15 ml) fresh lemon juice
  • 2 tbsp (30 g) red onion, finely minced
  • 1 tbsp (15 g) fresh cilantro or parsley, chopped
  • ¼ tsp (1.5 g) sea salt
  • ¼ tsp (1 g) cracked black pepper
  • ¼ tsp (1 g) garlic powder

Instructions:

  1. Drain the canned tuna using a fine-mesh strainer. Press down firmly with a spoon to remove as much liquid as possible. Place the dry tuna in your mixing bowl and flake it with a fork until no large clumps remain.
  2. Add the avocado to the bowl. Using a fork, mash the avocado directly into the tuna until a chunky-smooth consistency is reached.
  3. Stir in the minced red onion, diced hard-boiled egg, chopped herbs, and garlic powder. Drizzle the lemon juice over the mixture and fold gently. Season with salt and pepper, stirring until the salad is a uniform, pale green hue.