Start by heating olive oil in a skillet over medium heat. It should shimmer, indicating it’s hot enough for cooking. Carefully place the tuna filet into the skillet and sear it on each side until it turns a lovely golden brown. It's essential that the center remains slightly pink, ensuring it’s juicy and tender. This should take about two to three minutes per side.
Once cooked, remove the tuna from the skillet and set it aside to cool. Once it’s cool enough to handle, use a sharp knife to dice the tuna into small cubes. The texture should be firm yet tender; avoid overcooking, as it can become dry.
In a mixing bowl, combine the diced tuna with the remaining ingredients: Greek yogurt, lemon juice, red onion, celery, cucumber, garlic powder, cayenne pepper, kosher salt, and dill. Gently toss everything together until well mixed, ensuring that the tuna is evenly coated with the dressing.
Set the tuna salad aside while you prepare the avocados. Take the avocado and leave the peel on. Cut it in half and carefully remove the pit. If needed, you can cut a small “dent” in the center of each half to create a bowl that will hold the delicious filling.
Using a spoon, gently divide the tuna salad mixture between the avocado halves. Fill them generously, making sure to pack the salad in so that it forms a mound. The bright green of the avocado should contrast beautifully with the colorful tuna salad.
Finally, serve immediately, enjoying the combination of creamy avocado and flavorful tuna salad. Squeeze a bit more lemon juice on top if desired, and enjoy your refreshing and nutritious meal!
