- 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.