Getting started with this avocado tuna salad is straightforward and fun. Begin by draining the canned tuna completely and placing it in a large mixing bowl. This step ensures your salad doesn’t get watery, keeping the flavors just right.

Next, cut the avocados in half, remove the pits, and scoop the flesh into the bowl with the tuna. Add the lemon juice right away to keep the avocado from browning and to give a zesty kick. Then, slice the cucumber and red onion thinly, and chop the cilantro before adding them to the mix.

Now, drizzle in the olive oil and season with salt and pepper to taste. Gently toss everything together to combine without mashing the ingredients. For a vegan version, swap the tuna with mashed chickpeas and mix in a bit of vegan mayo for extra creaminess.

Once mixed, let the salad chill for about 10 minutes to let the flavors blend. Serve it on a bed of greens or as a sandwich filling for a complete meal. This recipe is flexible, so feel free to adjust portions for your group size.