Cap the cucumber at both ends, peel it like a zebra, cut in half lengthways and cut across into approx. 4 mm thick slices.
Wash the tomatoes, remove the stem, cut in half lengthways and cut out the green and white stalk. Halve each half lengthways and thirds across the quarters.
Peel the carrot and slice lengthways into thin slices. Cut the slices lengthways into thin strips. Work the strips crosswise into small cubes.
Wash the peppers, remove the stem, cut open lengthways, unfold, core, lengthways into thin strips and cut them crossways into small cubes. Wash the small, green chilli, cut into thin slices, leave the grains in place, discard the stem.
Halve the avocado lengthways around the core on a cutting board. Remove the brown-white core and the brown core skin. Slightly scratch the outer skin and peel it off. Remove imperfections etc. Cut the pulp into 4 mm cubes.
Cap the garlic cloves at both ends, peel them and press them through a garlic press.
For the fresh lime juice, wash the lime thoroughly and cut off a piece lengthways to the right and left of the stem base. Core the sections and press out by hand. Discard the empty sections and the middle section (contains bitter substances).
Use the tuna oil and half of the tuna for the dressing. Mix roughly with the rest of the ingredients.
Mix the cucumber and tomato pieces with half of the dressing and distribute on the serving bowls. Spread the rest of the dressing over it, garnish and serve.