Ecuadorian Tuna Salad

Canned tuna fish with onion, tomatoes, and avocados seasoned with cilantro, lime juice and garlic.

Ingredients:

• 2 cans tuna fish, in oil
• 3 tbsp olive oil
• 1 small yellow onion, finely chopped
• 1 cup diced tomatoes
• 1 avocado, diced
• 1 handful chopped cilantro
• 3 tbsp lime juice
• 1/2 tsp crushed garlic
• Salt and pepper to taste

Directions:

Combine all ingredients in a bowl. Serve chilled or at room temperature.

Number of Servings: 4

Notes from the Cook: In Ecuador we eat this over white rice, but it can be serverd on bread for lunch or as an appetizer on a cracker.