Prepare the avocado base: Halve the avocados, remove the stones, and scoop the flesh into a large mixing bowl. Using a fork, mash the avocado until it’s creamy but still has a few small chunks for texture. You should see a pale green, smooth paste with occasional lumps.

Add the zing: Pour the lemon juice and olive oil over the mashed avocado. Stir well until everything is glossy and well combined. The mixture will smell bright and citrusy at this stage.

Incorporate the crunch: Add the diced red onion, celery, parsley, chives, and capers if using. Stir until the vegetables are evenly distributed throughout the creamy avocado. You should see flecks of green and white throughout.

Fold in the tuna: Add the drained tuna to the bowl. Using a gentle folding motion, combine the tuna with the avocado mixture. Be careful not to overmix — you want some nice, flaky chunks of tuna to remain visible. The final texture should look chunky and inviting, not pasty.

Season to perfection: Sprinkle over the salt and pepper, then give everything one last gentle stir. Taste a small amount — it should be creamy, tangy from the lemon, and savoury from the tuna. Adjust seasoning if needed.

Rest before serving: Let the salad sit for about 5 minutes. This allows the flavours to meld together beautifully. The avocado will deepen slightly in colour, but the lemon juice helps keep it vibrant.