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2 5-oz cans of tuna (I really love the Wild Planet brand because it's low in mercury and sustainably caught)
1 avocado, mashed
2 tablespoons yellow or brown mustard
4 stalks celery, diced
¼ cup parsley, chopped
2 tablespoons lemon juice
2 green onions, diced
¼ red onion, diced
freshly-ground black pepper and sea salt to taste
1 bunch collard greens
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1st Keep
 serinaluna
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