NUTRITION

SERVINGS

INGREDIENTS

7 oz Canned skipjack tuna in water

1 tbsp Extra virgin olive oil

0.25 whole Avocado

0.5 cup English cucumber

0.5 cup Cherry tomatoes

2 tbsp Red onion

2 tbsp Fresh parsley

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Dried oregano

PREPARATION

• 1

  Drain the canned tuna thoroughly and place it into a medium-sized mixing bowl.

• 2

  Use a fork to flake the tuna into smaller pieces until no large chunks remain.

• 3

  Finely dice the English cucumber, halve the cherry tomatoes, and finely mince the red onion and fresh parsley.

• 4

  Add the prepared cucumber, tomatoes, onion, and parsley to the bowl with the tuna.

• 5

  In a small separate bowl, mash the avocado with the extra virgin olive oil, lemon juice, sea salt, black pepper, and dried oregano until a creamy dressing forms.

• 6

  Pour the avocado dressing over the tuna and vegetable mixture, folding gently with a spatula until everything is evenly coated.

• 7

  Serve immediately in a bowl or over a bed of leafy greens for a clean and satisfying meal.