In a mixing bowl, combine one can of high-quality albacore tuna with about three tablespoons of mayonnaise, two tablespoons of finely diced celery, and two tablespoons of diced red onion. Add in one tablespoon of Dijon mustard, a pinch of salt, and a sprinkle of pepper. Mix everything together thoroughly until creamy, roughly 2-3 minutes.

Take two ripe avocados and slice them in half lengthwise. Remove the pit carefully. Place the avocado halves on a serving plate, cut side up.

Generously fill each avocado half with the prepared tuna salad, allowing it to overfill slightly for an appealing presentation.

Serve the Tuna Stuffed Avocados immediately or store tuna salad and avocado halves separately in airtight containers. Consume within 3-4 days for best taste.