Canned tuna (in water, drained): 85g (3 oz), Avocado: 150g (1 medium), Greek yogurt: 30g (2 tbsp), Celery: 30g (1 stalk, finely diced), Red onion: 20g (2 tbsp, finely diced), Lemon juice: 10ml (2 tsp), Dijon mustard: 5g (1 tsp), Fresh dill: 5g (1 tsp, chopped), Salt: to taste, Black pepper: to taste, Mixed greens: 50g (2 cups, optional for serving)
1. Cut 150g avocado in half lengthwise and remove the pit. Scoop out some of the flesh to create a larger hollow, reserving the scooped flesh. 2. In a bowl, combine 85g drained tuna, reserved avocado flesh, 30g Greek yoghurt, 30g diced celery, 20g diced red onion, 10ml lemon juice, 5g Dijon mustard, 5g chopped dill, salt, and pepper. Mix well. 3. Fill the avocado halves with the tuna mixture. 4. Serve immediately on a bed of 50g mixed greens if desired.
