Avocado with tuna salsa and artichokes

Ingredients for 2 servings:

• 2 avocados, ripe
• 2 cans of tuna or fresh tuna fillets
• 1 onion(s)
• 1 large tomato(s)
• 1 lemon(s), juice
• some olive oil
• Salt and pepper from the mill
• Parsley, flat or other fresh herbs of your choice
• n. B. Artichoke(s), pickled, quartered

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Quite healthy starter or dinner for the hot days

Drain the canned tuna. If you have fresh tuna, fry it briefly in a pan with a little oil on both sides (about 2-3 minutes per side), seasoning with salt and pepper if desired. Finely chop the onion and tomato. Toss both with a little lemon juice, olive oil, and the shredded tuna, and season with salt and pepper (this can be stored in a closed container in the refrigerator). Halve the avocados, remove the pits, and drizzle with lemon juice to prevent them from browning. You can now either fill the halves with the tuna salsa or remove the avocados from their skins, cut them into strips, and fan them out onto the plate with the salsa. Garnish everything with coarsely chopped parsley or other herbs. Tip: If you like, add some artichoke quarters. Ideal as a light summer meal or as a healthy starter.