Wild Tuna Tidbit Avocado Salad

The umami flavor of Pescavore's Smokey Poke’ Tuna Tidbits used in this recipe pairs well with the creamy texture of the California grown Hass avocado and bright flavors of the aromatic vegetables. Create individual servings in avocado shells as an appetizer, as presented here, or make a big batch and serve it with tortilla chips, lettuce cups or jicama tostadas.
Recipe and photo by Stephanie Harris-Uyidi, The Posh Pescatarian.

1 ½ ouncesPescavore Wild Tuna Tidbits, Smokey Poké
1 largeHass avocado, ripe, yet firm
1 tablespoonTomato, diced
1 tablespoonRed onion, diced
1 tablespoonLemon juice
1 teaspoonFresh thyme
1 teaspoonLemon zest
Sea salt
Black pepper


In a medium sized bowl add the tuna tidbits, tomato, onion and fresh thyme. Toss to combine. Set aside.

Cut the avocado in half lengthwise and remove the seed. Use a spoon to gently scoop out the flesh (save the shells for presentation). Place on the avocado a cutting board and chop into bite sized pieces.

Add the diced avocado to the bowl along with the lemon zest, lemon juice, a dash of salt and pepper. Gently fold to mix. Taste and adjust seasoning as needed.

Evenly distribute the salad in the avocado cups.

Makes two servings.

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