Recipe information
Yield
Serves 2 as a first course
Ingredients
a 6-ounce can tuna in olive oil (not drained)
2 tablespoons balsamic vinegar
1 California avocado
Preparation
Drain oil from tuna can into a small bowl and whisk in vinegar and salt and pepper to taste. In a bowl combine tuna and half of dressing, keeping tuna in large chunks. Halve and pit avocado and season with salt and pepper. Fill avocado halves with tuna and drizzle with remaining dressing.
