Begin by opening the can of tuna and drain off any excess liquid. Place the drained tuna in a medium-sized mixing bowl, using a fork to break it apart gently.

In a separate bowl, take a ripe avocado and cut it in half. Scoop out the flesh and mash it with a fork until it’s creamy and smooth.

To the mashed avocado, add the plain Greek yogurt—or additional avocado if you prefer a vegan option. Mix them together until you achieve a homogenous blend.

Stir in freshly squeezed lemon juice and minced garlic into the avocado-yogurt blend until fully incorporated.

Finely chop fresh parsley and basil before gently folding them into the mixture.

Fold in the flaked tuna gently, making sure not to overmix.

Dice a cucumber and bell pepper, then incorporate these crunchy vegetables into the salad.

Taste the salad and season with salt and pepper to enhance the flavors.

If you have time, cover the salad with plastic wrap and refrigerate for at least 10 minutes to allow the flavors to meld.

Serve the Green Goddess Tuna Salad immediately, or store it in an airtight container for up to 3 days.