From the Kitchen of Home of Cooks
Time to Prepare: 10 minutes Cook Time: 0 minutes Serving: 2-3 People
5 oz can Genova Premium Yellowfin tuna in olive oil, drained or 5 oz albacore tuna in water, drained 1 avocado 1 tbsp cilantro, chopped ½ cup pico de gallo salsa (you can use store bought or use our recipe below!) ⅛ tsp salt juice of ½ lime Make your own Pico de Gallo: 6 campari tomatoes, diced ½ cup white onion, chopped ⅔ cups cilantro, chopped juice of ½ lime ½ tsp salt dash garlic powder ground pepper to taste
Cut the avocado in half and peel skin off. Cut one half into chunks, drizzle with one tablespoon lime juice and set aside. You will use the other half of the avocado to mash into the tuna.
Drain the tuna in the can.
In a bowl, combine the tuna, the half avocado, one tablespoon lime juice, cilantro, salt and mash together.
If making your own pico de gallo, prepare ingredients and toss together.
On a plate, make a layer with half the avocado chunks, then layer half of the tuna/avocado mixture and finish with a layer of fresh pico de gallo salsa. Repeat for a second serving.
I prefer to use tuna in olive oil because the texture of the tuna is soft. You can use a cookie cutter to create a nice presentation. However, don't let the fancy look stop you from giving it a try. You can simply layer all of the ingredients in a bowl and everything will be just as delicious!
Download and print our recipe below!