I made this salad 2 days before I was leaving for a trip. I had to eat the remaining avocados, I had a few super ripe limes… These kind of things that couldn’t be stored for too long.
1 can of tuna in water
1 small hass avocado
2 TBS red onion, finely chopped
Himalayan salt, to taste
Freshly-ground black pepper, to taste
1 nori, hand torn
Dehydrated herbs, to taste
Black sesame to garnish
Green leaves, to taste
Make a guacamole with the avocado: mash avocado with salt, pepper, onion, and the some of the lime juice. Drain the tuna thoroughly before adding it to another bowl and use a fork to flake it to a consistency you like. Mix in salt, pepper, nori, herbs and a squirt of lime. Stir guacamole in.
Add this mix to the salad (green leaves). Sprinkle black sesame over the top.