Cut 1 medium avocado in half lengthways, and remove the seed. Season with ⅛ teaspoon salt and a pinch pepper.
In a small bowl, break up 8 g tuna with a fork. Add 1 tablespoon pickled jalapeños, 1 tablespoon liquid from the jar of jalapeños and drizzle with 1 tablespoon olive oil . Spoon the mixture into each avocado half and serve.
Notes
For best flavour use good quality tuna steak and olive oil.