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Tuna Salad

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.

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