1 ripe Mission Produce Avocado
½ cup red onion, chopped (about ½ an onion)
2 celery stalks, chopped
1 Persian cucumber, chopped
2 tbsp sunflower seeds
1 5 oz can wild tuna in water, drained
1 tbsp fresh parsley or dill, chopped
2 tbsp extra virgin olive oil
½ tbsp lemon juice
1 tsp Dijon mustard
Salt and pepper, to taste
Toppings
Lettuce, tomato, sprouts, sliced avocado, and bread for sandwich
Butter lettuce, sprouts, sliced avocado, and sliced tomato for lettuce wraps
1 Mission Avocado for the avocado boats
Prep Time: 15 min each
Servings: 2
1 Slice avocado in half. Remove the pit and scoop one half into a bowl. Mash it with a fork, then mix with olive oil, lemon, and Dijon mustard. Set aside. Cut the other half of the avocado into cubes.
2 Place the chopped onion, celery, cucumber, sunflower seeds, cubed avocado, tuna, and parsley or dill in a bowl.
3 Add the mashed avocado mixture in with the other ingredients and stir to mix everything well. Season to taste with salt and pepper.
4 Enjoy as desired in one of three ways: in a sandwich with lettuce, tomato, sprouts, sliced avocados, and two slices of your favorite bread; in lettuce wraps with butter lettuce, sprouts, sliced avocados, and tomatoes; or scoop into and eat straight from a Mission Avocado in an avocado boat!
To learn more about Mission Produce, visit www.missionproduce.com
