Avocado Tuna Stack

🧂 Ingredients

• 1 (5 to 7 ounce) can albacore tuna in water

  drained
• 1 ½ tablespoons mayonnaise
• ¼ ¼ cup celery

  minced
• 1 tablespoon green onion

  minced
• 1 tablespoon fresh cilantro

  minced
• 2 ½ tablespoons lime juice

  divided
• 1 large, or 2 medium avocados
• ⅛ teaspoon salt
• 1 cup pico de gallo

  purchased or recipe below
• Tortilla chips - optional

  for serving
• ½ cup tomatoes

  diced
• ¼ cup white onion

  diced
• ¼ cup cilantro

  chopped
• 1 small jalapeno pepper

  cored, seeds removed, minced
• 1 lime

  juiced and zested

Instructions

• 1 Prepare the pico de gallo if not using purchased. Recipe below.
• 2 Drain the tuna, reserving the can to use as a mold for the salad if desired.
• 3 In a bowl, mix tuna, mayonnaise, celery, green onion,cilantro and 1 ½
  tablespoons lime juice. Add a pinch of salt and stir it alltogether.
• 4 Peel and dice the avocado then place in a bowl with the remaining tablespoon
  lime juice, add a pinch of salt and stir. 
• 5 If using the can as a mold, rinse and dry the can and spray with cooking spray.
  Line the inside of the can with plastic wrap and spray that, too.
• 6 Place half the tuna in the bottom of the can and gently press down.
• 7 Next, layer with half of the avocado.
• 8 Place your serving plate over the can and flip them bothover.
• 9 Carefully remove can and plastic wrap.
• 10 Top it with a mound of pico de gallo.
• 11 Repeat for second serving. Serve with tortilla chips.
• 12 Combine all ingredients in a bowl. Refrigerate to allow flavors to combine.

Nutrition Info