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1 lemon juiced, to taste
1 tablespoon chopped onion to taste
5 ounces cooked or canned wild tuna
Sea salt and ground pepper to taste
- Cut the avocado in half and scoop the middle of both avocado halves into a bowl, leaving a shell of avocado flesh about ¼-inch thick on each half.
- Add lemon juice and onion to the avocado in the bowl and mash together.
- Add tuna, salt and pepper, and stir to combine. Taste and adjust if needed.
- Fill avocado shells with tuna salad and serve.