In a medium mixing bowl, combine one can of Portofino Solid Yellowfin Tuna along with the olive oil, 1 diced red onion, ½ cup chopped green olives, and ¼ cup of oil-packed sun-dried tomatoes. Add a handful of chopped flat-leaf parsley and about 2 tablespoons of fresh lime juice. Mix gently with a fork until well combined.

Season your tuna mixture with kosher salt and freshly ground black pepper to taste. Allow the mixture to sit for a couple of minutes.

Carefully slice 2 large, ripe avocados in half and remove the pits. Use a spoon to scoop out a little extra flesh if desired.

Spoon your prepared tuna salad mixture generously into each avocado half.

Garnish the filled avocados with microgreens and an extra squeeze of fresh lime juice. Serve immediately.