Preparation

• Drain 2 (6-ounce) cans tuna and place in a large bowl. Break up any large chunks of tuna with a fork.
• Finely chop 1 small red onion (about ¾ cup), 2 stalks celery (about 1 cup), and coarsely chop fresh parsley leaves until you have ¼ cup. Finely grate the zest of 1 medium lemon until you have 1 teaspoon zest (reserve the lemon). Add them to the bowl as they are completed.
• Halve and pit 1 medium avocado. Cut one half of the avocado into ⅓- to ¼-inch pieces. Add to the bowl with tuna and gently mix until well-combined.
• Scoop out the flesh from the remaining avocado half, finely grate 1 small garlic clove, and juice the lemon until you have 1 tablespoon juice. Mash the avocado until smooth.
• Finely chop fresh chives until you have 2 tablespoons. Add the chives, 3 tablespoons extra-virgin olive oil, and ½ teaspoon kosher salt to the smooth avocado. Whisk until smooth and well-combined. Transfer to the bowl with the tuna and gently mix until everything is evenly coated.
• Taste and season with more lemon juice and kosher salt as needed. Serve as is or on the bread of your choice.