Instructions:
- Drain the canned tuna thoroughly. Place the tuna into a medium mixing bowl and flake it apart using a fork.
- Halve the avocado, remove the pit, and scoop the flesh into the bowl with the tuna. Immediately add the lime juice. Use the fork to mash the avocado into the tuna until you reach your desired creaminess, leaving some texture.
- Add the minced red onion, diced celery, and chopped cilantro (or parsley) to the mixture. Gently fold everything together.
- Add the Dijon mustard, salt, and pepper. Mix well to ensure the seasoning is distributed evenly.
- Taste the salad. Adjust salt, pepper, or add more lime juice if the flavour seems flat.
- Serve the Avocado Tuna Salad immediately, or cover and chill in the refrigerator for at least 10 minutes to allow the flavours to meld.