Go Back Email Link

TUNA AVOCADO AND TOMATO RECIPE

5 from 2 votes
Ever get a craving that’s somewhere between “I need healthy” and “but I want tasty too”? Enter the Tuna Avocado and Tomato Recipe Bar. It’s the culinary love child of rich tuna, velvety avocado, and vibrant tomatoes. We’re talking healthy cravings sorted, AH7 style!
Print Recipe Pin Recipe
Total Time 20 minutes
Servings: 2 people
Calories: 380
Ingredients Method Notes

Ingredients
  

  • Tuna: Got a can? About 200g or 7 oz. Remember to drain the juice.
  • Avocado: Find the most “give-me-a-squeeze” ripe one.
  • Tomatoes: Three. The redder the better.
  • Olive oil: A generous glug or 3 tablespoons or 45 ml.
  • Lemon: Fresh and zesty.
  • Cilantro: A handful for that herby hit. Chop it fine.
  • Red onion: A quarter of this purple beauty. Dice it fine.
  • Salt n’ pepper: Shake it till you make it.
  • Clock Check: You’re 20 minutes away from yum.

Method
 

  1. Tuna first – can open, drained, in a bowl. Easy peasy.
  2. Avocado’s turn. Half it, pit it, scoop and dice it. Fancy, huh?
  3. Tomatoes need dicing too. They love company.
  4. Get them all in the party bowl – tuna, avocado, tomatoes.
  5. Sprinkle in that red onion confetti.
  6. Now for the juicy part – squeeze that lemon over everything.
  7. Olive oil? Drizzle it like you mean it.
  8. Cilantro rain! Make it generous.
  9. Seasoning spotlight – salt and pepper till it tastes just right.
  10. Mix. Not too wild. We want flavors to mingle, not mosh.
  11. Let’s give them a moment. 5 minutes of marinating magic.

Notes

Level up with fresh sashimi-grade tuna. Just lightly sear it.
A tiny chopped chili pepper can bring the zing.
Picking a perfectly ripe avocado is an art. And totally worth it.
Toasted sesame seeds? Crunchy, nutty genius.