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Italian Tuna and Avocado Antipasto

12 oz caned tuna in water, drained
1 small vine ripened tomato, diced
1/8 cup red onion, small dice
1/4 cup basil ribbons (chiffonade), save a pinch for ganish
1/8 cup freshly grated parmesan
1 tbsp mayonaise
1 1/2 tbsp good balsamic vinegar
1 tbsp white truffle oil, plus extra for garnish
2-3 avocados, in peeled halves
1 lemon
salt and pepper, to taste

Add the drained tuna, diced tomato, red onion, basil, parmesan, mayonaise, balsamic vinegar, and truffle oil into a mixing bowl. Mix the ingredients thoroughly, then taste and season with salt and pepper, as you deem necessary. Squeeze lemon juice over the peeled avocado halves, then lightly wipe off excess lemon juice with a paper towel. Slice a small sliver out of the rounded bottom of each avocado half, so that during plating the avocados will remain upright. Place the avocados on a serving tray (or individual plates) and sprinkle them with salt and pepper. Scoop the tuna mixture into the avocado "bowls" and garnish by drizzling with truffle oil and sprinkling basil ribbons. Serve at room temperature or chilled. Enjoy!

Recipe by Amanda Simpson
http://www.whatwereeating.com/

From post: Italian Tuna and Avocado Antipasto
http://www.whatwereeating.com/recipes/italian-tuna-and-avocado-antipasta/