Avocado Tuna Salad with Dijon Mustard

In a large bowl, combine the drained tuna, mayonnaise, and Dijon mustard. Mix until the tuna is well coated.

Add the finely chopped celery and minced red onion to the bowl, stirring to combine.

Gently fold in the diced avocado, being careful not to mash it.

Sprinkle the mixture with fresh lemon juice, chopped dill, and red pepper flakes. Stir to incorporate.

Season with salt and pepper to taste.

Cover the bowl and let the salad chill in the fridge for at least 10 minutes to allow the flavors to meld together.

Serve the salad in lettuce wraps, on a bed of greens, or with your favorite crunchy veggies.

For a milder version, you can reduce or omit the red pepper flakes. If you prefer a bit more crunch, add some chopped bell peppers or cucumbers. For a more tangy flavor, increase the amount of lemon juice or add a splash of apple cider vinegar. This salad can also be made with canned salmon or chicken for a different twist. If you're looking for a dairy-free option, substitute the mayonnaise with a vegan alternative or Greek yogurt for a different texture.