Baja Tuna Salad
10 oz. tuna packed in olive oil, drained
2 tbsp. each finely chopped red and yellow peppers
1 tbsp. finely chopped fresh cilantro, plus more for garnish
2 tbsp. finely chopped red onion
2 tsp. Sriracha (or similar hot sauce), or more to taste
1/4 tsp. finely ground fresh black pepper, plus more for garnish
1 tsp. extra virgin olive oil, or more to taste, plus more for garnish
2 Hass avocados, halved and seeded
1 lime wedge
- freshly ground Kowalski's Sea Salt, to taste
In a medium mixing bowl, combine the first 7 ingredients (through olive oil); adjust hot sauce, pepper and oil to taste. Scoop tuna mixture into halved avocados; drizzle with olive oil. Squeeze lime over the filled avocados; garnish with salt, pepper and chopped cilantro. Serve immediately.
Note: To make a more stable container in which to serve the salad, cut a thin slice of avocado from the bottom of each half to make a flat surface that won't wobble when placed on a plate.