Grilled Tuna Salad

(serves 4 as a lun­cheon dish)

2 grilled (left­over!) tuna steaks
2 tbsps mayonnaise
1 tbsp chili sauce
2 stalks cel­ery, split in three and minced
1 small cucum­ber, deseed­ed and sliced thin
1/2 red onion, minced
juice if 1/2 lime or lemon
fresh ground pepper

Pull the tuna apart into bite-size pieces with your hands, or I sup­pose you could cut it with a knife if you were feel­ing all neat and tidy. Then gen­tly mix all the oth­er ingre­di­ents with the tuna, and serve with toast or Triscuits or Ryvi­ta, and a sliced avo­ca­do on the side.