Drain the water or oil from the canned tuna.

Hard boil the eggs, let them cool, and dice them finely.

Trim and finely chop the purple asparagus.

Finely chop the sweet Vidalia onion.

In a large mixing bowl, combine the drained tuna, diced hard-boiled eggs, chopped purple asparagus, and chopped Vidalia onion.

Add the aged balsamic vinegar, cold-pressed extra virgin olive oil, homemade sweet pickle relish, freshly ground mixed peppercorns, and fragrant Indian curry blend to the mixing bowl.

Incorporate the creamy avocado oil mayonnaise into the mixing bowl gradually, stirring gently until all ingredients are well combined and coated evenly with the mayo.

Taste the mixture and adjust seasoning if needed. Add more curry blend, vinegar, or mayo according to your preference for flavor.

Cover the bowl and refrigerate the tuna mixture for at least 30 minutes to allow the flavors to meld together.

Use the tuna mixture for sandwiches, wraps, or salads as desired. It can be stored in an airtight container in the refrigerator for up to 3-4 days.