Tuna Salad

• 12 ounce can tuna, packed in water, drained
• ½ lemon, juice squeezed
• 2 teaspoons to 1 tablespoon extra virgin olive oil
• 1 medium tomato, diced
• ½ avocado, diced
• Salt and pepper to taste
• *Dash of garlic powder, if desired

Pour tuna into a mixing bowl.  Chop tuna with a fork until separated into bite-sized pieces.  Drizzle fresh lemon juice and olive oil over tuna. Toss ingredients together.  Refrigerate until serving.

Variations:  Add 2 hard cooked eggs, ¼ cup light mayo, 2 chopped green onion and 1 teaspoon mustard for a traditional tuna salad salad.