Ingredients
- 2 teaspoons avocado oil or extra-virgin olive oil
- 1/2 large red bell pepper diced
- 2 cans chili-lime wild tuna
- 1/2 cup salsa
- 2 large zucchini
- Salt and pepper to taste
- pinch cumin
For The Avocado Salsa:
- 1 small avocado cubed
- 1/4 cup cilantro roughly chopped
- 3 tablespoons red onion minced
- 2 teaspoons fresh lime juice
Instructions
- Preheat your oven to 400°F and rub a baking sheet with avocado oil.
- Heat the avocado oil in a medium frying pan over medium-high heat. Cook the diced pepper until tender. Remove from heat and add the tuna (don't drain it!) and salsa to the pan and stir until well combined.
- Trim the ends of the zucchini and then slice in half length-wise and scrape out the insides, leaving 1/2-inch shells. Sprinkle with a pinch of salt, pepper, and cumin.
- Divide the tuna filling between all the shells, really packing it in firmly and piling it up high so it all fits in.
- Bake until the zucchini is just fork tender, about 15-20 minutes.
- While the zucchini bakes, combine all the salsa ingredients in a bowl and season to taste with salt and pepper.
- Serve the salsa over the boats and enjoy.