Ingredients:

• 2 cans (4.5 oz. each) Portofino Solid Yellowfin Tuna in Extra Virgin Olive Oil
• ½ small red onion (roughly ¼ cup), finely diced
• 8 chopped, pitted green olives
• 8 sun-dried tomatoes, packed in oil, drained and chopped
• 2 Tbsp. finely chopped flat-leaf parsley
• 1 Tbsp. freshly squeezed lime juice, plus more for drizzling
• 2 large, ripe avocados
• Kosher salt
• Freshly ground black pepper
• ½ cup microgreens for garnishing (optional)

Directions:

1. Place the tuna in a medium mixing bowl. Add the red onion, olives, tomatoes, parsley and lime juice, and stir gently to combine. Season to taste with salt and pepper.
2. Halve and pit the avocados. Scoop the tuna mixture into the pitted avocado halves (if desired, you can scoop out a small amount of the avocado to create more space). Garnish with microgreens as desired, and add a light squeeze of lime juice. Serve immediately.