Tuna and sun-dried tomato salad in avocado

Cut the avocado (1 piece) in half lengthwise. Remove the pit and slightly hollow out the center with a spoon.

Drizzle the flesh with lemon juice (1 tsp) to prevent it from browning.

For the filling, combine chopped canned tuna (100 g), sun-dried tomatoes (30 g), pitted olives (20 g), and finely chopped red onion (20 g). Mix well.

Place the filling into the avocado halves.

Garnish with microgreens and sprinkle with sesame seeds (1 tsp) or pumpkin seeds (1 tsp).