Using a large stock pot, fill it about two-thirds of the way full and bring it to a simmer. Wash the collard leaf with cold water and then use tongs to dip it into the simmering water for 10 seconds. This will allow it to soften and make it easier to fold. Pat the leaf dry and use either scissors or a knife to shave down the large stem. Set aside.

Mash the tuna together with the avocado, lime, garlic, salt, and green onion.

Spoon the tuna mixture in the center of the collard wrap and roll it closed. Slice down the center, as well as any excess on the sides.

Place in a Tupperware with other fruits and veggies, or eat by itself.