Drain the cans of tuna into a fine sieve with a bowl underneath, gently flake the tuna, then add into a large bowl, along with the mayonnaise, dijon mustard, red onion, garlic, parsley and season with sea salt & black pepper, mix together until well mixed

Cut the avocados in half lengthwise, remove the pit, and then some of the pulp, but leaving enough pulp to hold the shell together, add the removed pulp into the tuna salad and mix together

Rub each avocado with lemon, then fill each one with a generous portion of the tuna salad, top each one off with black pepper and some chopped parsley, serve at room temperature or chilled, enjoy!