Gather all your ingredients for the Creamy Avocado Tuna Salad. Drain the canned wild tuna and place it in a large mixing bowl. Dice the red onion, celery, and cucumber, and chop the fresh parsley.

Add the prepared tuna, diced red onion, celery, cucumber, and chopped parsley to the mixing bowl. Gently toss the ingredients together until evenly combined.

Cut the ripe avocados in half, remove the seeds, and scoop the flesh into the bowl. Lightly mash the avocados until you achieve your desired consistency.

Drizzle the mixture with fresh lemon juice and add either avocado oil or extra virgin olive oil. Mix everything to ensure the oils coat the ingredients.

Sprinkle kosher salt and freshly ground black pepper over the salad. Stir gently to ensure the seasoning is evenly incorporated.

Taste your salad and adjust the seasoning if necessary, adding more lemon juice or seasoning as needed.

Serve immediately on toasted bread, in lettuce wraps, or over a bed of greens. If saving for later, store in an airtight container in the fridge for up to 5 days.