Prepare the tuna mixture: In a large mixing bowl, flake the drained tuna with a fork until it breaks apart into small, even pieces. You should see no large chunks remaining — the texture should look like a rough, shredded consistency.

Add the aromatics: Toss in the finely diced red onion, celery, and fresh herbs. The onion should be small enough that it disperses evenly throughout the mixture, and the celery adds little pops of bright green that signal freshness.

Build the dressing: Spoon in the mayonnaise (or yoghurt), the lemon juice, salt, pepper, and capers if using. Stir everything together with a fork until the mixture is creamy and evenly combined. You’ll notice the colour shift from pale pink-white to a uniform, creamy beige with flecks of green and purple. Taste and adjust the seasoning — it should taste bright and savoury, not flat.

Halve the avocados: Using a sharp knife, slice each avocado lengthwise around the pit. Twist the halves gently to separate them. Tap the knife blade firmly into the pit, twist, and lift it out. You’ll hear a soft pop as the pit releases.

Scoop and prepare the boats: Use a spoon to scoop out about one tablespoon of flesh from the centre of each avocado half, creating a small, shallow well. Finely chop this scooped avocado flesh and fold it into the tuna salad. This step adds extra creaminess and prevents waste — you’ll see the avocado bits melting into the mixture.

Fill the avocado halves: Spoon the tuna salad generously into each avocado hollow, mounding it slightly. The filling should sit about 1cm above the edge of the avocado, creating a satisfying, loaded appearance. Sprinkle with a pinch of smoked paprika if desired.

Serve immediately: Place the loaded halves on plates and serve straight away. The contrast between the cool, creamy avocado and the tangy, crunchy tuna salad is at its absolute best within the first five minutes of assembly.