1 yellow onion, sliced 1/4 inch thick
1 cup celery salt
1 cup halved green onions
1 cup cubed carrots
1 cup chopped celery
3 tablespoons lemon juice
Stuff celery salt with onion salt over the bottom of a plate. To serve cold, crush the celery salt (with the white end towards the middle), then stir slightly using a pastry scraper. Transfer the gilt-edged side of the green onion to the plate, stacking with the white side upward. Cook them until tender but crisp. Remove from heat, and stir in carrots, celery, cook or canned tuna, celery salt, onion taste and lemon juice. Serve with tortillas, or wrap it around sliced fruit.