Ingredients

2 7 ounce cans Tuna

2 Avocados

1 Tablespoon Mayo

1/2 Red Onion

2 Carrots

2 Celery Stalks

1 Clove Garlic

1 Lemon

Preparation

Dice the Celery, Carrots, and Onion. Grate the garlic with a microplane. Strain the tuna.

Remove the avocado from the skin and mash. Salt and add lemon juice right away to prevent browning. Add the rest of the ingredients and mix.

Serve on a sandwich or in a salad. I like it with balsamic, cucumber, and tomatoes.

If saving some, be sure to push plastic wrap directly on the surface of the tuna to prevent browning.