Ingredients

• 2 cans of flaked light tuna
• 1 ripe avocado
• 1/2 cup chopped celery
• 1/2 cup chopped red onion
• 1/2 red apple, chopped
• 1/4 cup chopped, toasted walnuts
• 1 Tablespoon pickle juice (or water-if using increase salt slightly)
• 1 teaspoon dried dill
• 1/2 teaspoon dijon mustard
• 1/4 teaspoon cumin
• salt and pepper, to taste

Preparation

1. In a large bowl, mash up avocado with the back of a fork or potato masher.
2. Add in tuna, celery, red onion, apple and walnuts. Mix well.
3. Add in pickle juice, dried dill, dijon, cumin and salt and pepper. Mix well.
4. Serve on bread, top on salad or eat plain.

Cook’s Note

Will keep up to 1 week in refrigerator.