Ingredients

The following ingredients have 5 Servings
  • 5 Tablespoons 3-4 spears dill pickles, diced
  • 4 Tablespoons celery (diced)
  • 3 scallions (finely diced)
  • 1/2 - 2/3 cup avocado sauce
  • 2 - 5 oz. cans wild tuna
  • 1/4 teaspoon garlic powder
  • 1/8 - 1/4 teaspoon white pepper
  • Sea salt and black pepper to taste

Instruction

  • In a bowl, stir together pickles, celery, scallions, tuna, garlic powder, white pepper, salt, and black pepper. Break tuna into chunks as needed. Mix in avocado sauce until thoroughly combined and desired consistency is achieved (if you want it chunky vs. more well mixed).
  • Store in an air-tight container with saran wrap covering the surface to ensure avocado sauce doesn't brown. Will stay in the fridge for approximately 1 week if stored this way.