2 (8 ounce) cans tuna, drained
1 tablespoon mayonnaise
1 tablespoon olive oil
1 stalk celery, unblended
1 small red onion, chopped
3 tomatoes, chopped
1/2 pint herbed beef, diced
1 (3.5 ounce) can avocado - juice reserved
1 small cherry, pitted and sliced
1 small red bell pepper, chopped
In a large mixing bowl, combine tuna and mayonnaise. Toss to coat and refrigerate for 2 hours. Stir in celery and red onion. Toss to coat and repeat with remaining tomatoes, potatoes, beef, avocado and pepper. Serve cold or as a dip in bread cubes.