1. Cut the avocados in half lengthwise and carefully remove the pits. If the avocado isn’t perfectly ripe, it might be tricky, so I always choose ones that yield slightly to gentle pressure.
2. Using a spoon, scoop out about half an inch of the flesh around the pit cavity to create a larger well for the tuna filling. Reserve this extra avocado for the salad.
3. In a medium bowl, combine the drained tuna, finely chopped red onion, celery, and the reserved avocado flesh.
4. Add mayonnaise (or Greek yogurt), lemon juice, and Dijon mustard to the tuna mixture. Stir gently until everything is combined but still chunky.
5. Season with salt, pepper, and smoked paprika if using. Fold in chopped parsley or dill for that fresh, herby note.
6. Spoon the tuna mixture generously into each avocado half, mounding it slightly.
7. If you want to add a garnish, sprinkle with a few extra fresh herbs or a dash of paprika for color.
8. Serve immediately or chill for 15-20 minutes in the refrigerator to let the flavors meld together.

When I prepare this for family, I always remind myself of how Mama Lou taught me to trust my senses—taste as you go and adjust the seasoning. It’s those little moments of love and attention that make the difference.