3 ounces wild caught tuna
Half a large avocado, chopped, reserve the skin
1 small tomato, diced
1 stalk of celery, chopped
Small handful of parsley, chopped
Juice from half a lemon
1/2 teaspoon fresh black pepper
In a small bowl, combine all the ingredients in and mix them together with a fork. Really smash the avocado to break it up.
Scoop the tuna salad back into the avocado skin. Or enjoy the tuna salad in a bowl with raw veggies, or on top of mixed greens.
Best if made and eaten right after. This tuna salad does not keep well since the avocado turns brown once exposed to air.
I like using tuna in pouches rather than tuna in cans. No worry about BPA, and no need to drain the liquid!