Serves 2 1 large (approx. 14 ounce) can tuna in springwater or brine ½ cup raw walnut halves 2 tablespoon finely chopped fresh dill 1 cup cherry tomatoes, halved 2 stalks celery, sliced 2 large handfuls lettuce leaves ½ avocado, sliced ¼ cup lemon juice 2 tablespoon olive oil Drain the tuna, place it into a bowl and flake it with a fork. Add all remaining ingredients except the lemon juice and olive oil and toss gently. Drizzle with lemon juice and oil and serve.