- 1 ripe avocado
- 1 tsp extra virgin olive oil
- 1 six- ounce can solid albacore tuna in spring water
- 1 tsp sunflower seeds
- Zest and juice 1 lemon
- Salt and pepper to taste
- Halve avocado length wise, remove pit. Scoop out two tbsp avocado from half and leave shells with remaining flesh intact
- Mash the 2 tbsp of avocado with lemon juice and olive oil until smooth. Toss with tuna, sunflower seeds, and half of lemon zest and salt and pepper to taste. Fill halves with tuna mixture, and garnish with remaining lemon zest.
- Serve immediately.