Grill the zucchini slices on each side for a few minutes until tender and lightly charred, then cut them into bite-size pieces once cooked.

Grab a large bowl and combine the grilled zucchini, drained tuna, diced avocado, tomatoes, mixed greens, olives, green onion, parsley, and mint.

Drizzle the extra virgin olive oil and balsamic vinegar over the mixture, add the fine sea salt and cracked black pepper, and gently toss all the ingredients together.

Drain the Tuna Thoroughly: To prevent a soggy salad and keep the flavors concentrated, make sure you press out as much water as possible from the canned tuna before mixing it with your greens.

Keep the Avocado Fresh: Dice your avocado right at the very end just before tossing the salad. This prevents oxidation and keeps the vibrant green color intact for your final presentation.