Clean and wash the celery. Cut each celery stalk into 2-inch strips.
Place the drained canned tuna in a bowl. Using a fork, gently break into small pieces.
Squeeze the lemon juice over the tuna. Add diced olives, olive oil, red wine vinegar, and apple cider vinegar. Blend all together.
Spread some tuna mixture into the hallow of each celery stalk. Garnish with a pimento strip.
Refrigerate until ready to serve.
Yields: 10 to 12 celery stalks
Tuna Nicoise in Celery Stalk - Gluten Free Recipe: https://whatscookingamerica.net/EllenEaston/TunaNicoise.htm