Baja Tuna Salad

Very Easy
Serves 4
  • 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.