Step 1

Thoroughly drain tuna and set aside.

Step 2

Halve and pit the avocado. Mash 3 tablespoons and add to a large bowl. Dice the rest and set aside. Add lemon juice, mayo, mustard, olive oil, salt, and pepper to the mashed avocado. Whisk until smooth.

Step 3

Add tuna, celery, pickles, red onion, parsley, and diced avocado to the bowl. Stir gently to combine. Adjust seasoning and add more mayo (1 to 4 tablespoons) if needed.

Step 4

Enjoy on toasted bread with mayo, in a lettuce wrap, or with pita chips. Best enjoyed immediately, as avocado browns after 1–2 hours.