Place the canned skipjack in a bowl and break up with a fork until flaky. Add the olives, onion, celery, parsley and cherry tomatoes and mix until just combined.
Whisk together the vinegar, olive oil, lemon and olive brine and a pinch of salt and pepper. Pour the dressing over the tuna mixture and toss to combine. Serve in ½ avocado for a quick and easy meal, or over a bed of greens.
This recipe is provided courtesy of Ali Miller, R.D., L.D., and C.D.E. Learn more about her amazing Food As Medicine approach at her website.
Image Credit: Becki Yoo for Ali Miller, R.D., L.D., & C.D.E.