11. Drain the water from the tuna cans (use the lid to hold in the tuna while you pour out the water) adn then put tuna in a mixing bowl.
22. Add 2 tablespoons of mayonnaise, celery, shallot, lemon juice, pickle relish (if using), a sprinkle of salt, and a few cracks of fresh black pepper to the tuna fish.
33. Mash and mix with a fork. Use an amount of mayo that produces the consistency you prefer.
44. Use lettuce to wrap the tuna salad for easy transport into your belly (or take with you for later as long as you can keep it cold).
If you want to add a nutrient boost, you can usually get away with adding some chopped spinach without changing the flavor much. You can also add some diced tomato right before you make the wraps. I'm also known to throw in some avocado for added fat.