STEP 1

Drain the cans of tuna into a fine sieve with a bowl underneath. Gently shake the sieve to remove any excess oil and transfer the tuna into a large bowl.

STEP 2

Cut the cucumber into bite-sized slices, cut the red onion into bite-sized slices and roughly chop the bell pepper. Add to the bowl with the tuna.

STEP 3

Cut the avocados in half, remove the pit and scoop out the flesh. Cut the avocado into large chunks and add to the bowl.

STEP 4

Squeeze the lemon juice over the ingredients, along with 2 tbsp (30 ml) of the reserved olive oil from the canned tuna. Add in the parsley, season with sea salt and black pepper and gently mix together.

STEP 5

Cover with plastic wrap and refrigerate for a couple of hours or serve at room temperature. Enjoy!

Notes:  When picking avocados, look for a slight soft touch. If you can only find hard avocados, place the avocados in a paper bag with a banana and the avocados should be ripe in about 24 hours.

Recipe, photo and video courtesy of our friend and Valencia native, Albert Bevia, of the recipe site Spain on a Fork.