Avocado Tuna Salad Sandwich
- 11 Ounces Tuna (solid white albacore in water)
- 1 1/2 Avocados (medium)
- 1/2 Cup Cucumber
- 1/4 Cup Red Onion (chopped)
- 1/4 Cup Cilantro (chopped)
- 1 Green Onion (raw, chopped)
- 1 Stalk Celery (medium, chopped)
- 1/2 Teaspoon Garlic Salt
- 8 Slices Canyon Bakehouse Gluten-Free Bread (7-Grain)
- Flake the drained tuna with a fork in a medium bowl.
- Add avocado to the tuna and mash with a fork, breaking up any large chunks.
- Add cucumber, celery, red onion, cilantro, green onion, and garlic salt.
- Stir together, mixing to combine.
- Season with salt and fresh black pepper to taste.
- Keep in the fridge up to three days.