Ingredients:

  • 1 large ripe avocado (approx. 150g)
  • 1 tbsp fresh lemon juice
  • 1 tbsp Greek yogurt
  • 2 cans (5 oz each) tuna in water, drained
  • 1/4 cup red onion, finely diced
  • 1/4 cup celery, finely diced
  • 1 tbsp fresh parsley, chopped
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder

Instructions:

  1. Drain the tuna cans using a fine mesh strainer, pressing down with a spoon to remove every drop of excess water.
  2. Place the scooped avocado in the mixing bowl. Immediately drizzle with lemon juice and mash with a fork until the texture is velvety but still contains a few small chunks.
  3. Fold in the Greek yogurt until the base is smooth.
  4. Add the drained tuna, diced celery, red onion, and parsley to the bowl.
  5. Using a spatula, gently fold the ingredients together until the tuna is coated, until the mixture is combined but still chunky.
  6. Sprinkle in the sea salt, black pepper, and garlic powder.
  7. Give it one final, gentle stir.
  8. Taste and add an extra squeeze of lemon if it feels too heavy.