In a medium bowl mash together the avocado and greek yogurt until smooth.
Stir in granulated garlic, onion powder, salt, pepper, and relish until combined.
Stir in tuna fish, red onion, and celery until all ingredients are coated.
Squeeze in lemon juice and stir.
Serve on sandwich or with crackers and vegetables. This tuna salad taste even better if you can let it sit for a couple hours.
Tip: This recipe can be made up to 2 days ahead of time. Store in an airtight plastic or glass container in the refrigerator.
