From Everyday Food MagazineServes 2
Time: 5 minutes
Drain a 6 oz. can of water-packed tuna. Combine in a small bowl with 2 tbsp mayonnaise, 1 tbsp fresh lemon juice, chopped pecans and 1 finely chopped celery stalk. Season with salt and pepper.
Halve and pit an avocado. Fill each half with tuna salad.
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