Start by preparing all your ingredients for the Avocado Tuna Salad. Thinly slice a cucumber and a small red onion, ensuring they are uniform for even mixing. Next, cut open two ripe avocados, remove the pit, and carefully cube the flesh. You want avocados that yield slightly to gentle pressure for the perfect creamy texture. Gather a large mixing bowl for the next steps.

In the large salad bowl, gently combine the sliced cucumber, cubed avocado, red onion, and drained canned tuna. Use a fork or spatula to lift and mix the ingredients carefully, allowing the creamy avocado to envelop the tuna and vegetables without mashing them. Add a handful of chopped fresh cilantro for a bright finishing touch, creating a colorful, vibrant look.

Drizzle the mixture with freshly squeezed lemon juice and a splash of extra virgin olive oil. This will add brightness and richness to your Avocado Tuna Salad. Season with a pinch of sea salt and a few cracks of black pepper to enhance the overall flavor profile. The juice should coat the ingredients, ensuring everything melds together beautifully.

Using a light hand, toss all ingredients together gently until well mixed. Be careful to keep the avocado chunks intact while distributing the dressing evenly. This step is key to maintaining the creamy texture without turning your salad into a mush. Aim for each bite to have a little bit of everything, creating a delightful taste with every forkful.

At this point, your Avocado Tuna Salad is ready to enjoy! Serve it immediately in bowls for a light meal or as a filling for whole grain wraps. If you're not serving right away, store it in an airtight container in the refrigerator. Consume within 1-2 days for the best freshness, and for added protection against browning, sprinkle extra lemon juice before refrigerating.