- 4 cans tuna in water, drained
- 2 avocados, diced
- 2 Persian cucumbers
- 1/2 cup chopped pickles (no sugar)
- 2 tablespoons chopped pickled jalapeños
- Juice of 2 lemons
- Salt and pepper, to taste
Combine the tuna, avocados, cucumbers, pickles, jalapeños, lemon juice, salt and pepper. Serve in lettuce cups or on very thinly toasted bread.