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Tuna Salad

Yield:

Ingredients:

• 1 2-to-3 oz. package of tuna
• about 1/2 c. of diced onion
• 1 T. of lemon juice or rice vinegar
• 2 to 3 T. of olive oil (use 2 if the tuna is packed in oil; 3 if it's packed in water)
• 1/4 c. chopped parsley
• 1/4 to 1/2 avocado
• 1/2 t. kosher salt
• 1/4 t. fresh ground black pepper
• a pinch or two of dill

Directions:

1. Keep in Refrigerator
   • diced onions
   • fresh lemons - squeeze every few days
   • tuna packets so the tuna is already cold to add to salad
   • Chopped parsley
   • chopped bell pepper
   • diced cucumber
   • pine nuts
   • hard-boiled egg
2. A container of already-chopped parsley in the freezer.
3. Avocado is something that's best cut up at the last minute, but thanks to the acid in the dressing, the avocado won't turn too brown if you need to hold this for a few hours.