Cut the avocado lengthwise around the seed. Twist the avocado open and then carefully tap the back of a knife into the pit. Twist and then lift straight up to remove. Use a spoon to remove the flesh from the avocado and place it in a medium mixing bowl.
Add in the salt, lime juice, and garlic powder and mash the avocado until creamy and smooth with a fork. Add in jalapeno, onion, and cilantro and stir to combine.
Add the tuna, and stir until the tuna is evenly distributed throughout the avocado mixture.
Serve on a sandwich, in a wrap, in a lettuce wrap, on crackers or alone.
Notes
Adjusting Spice Level: If you like your dishes mild, either omit the jalapeno or be sure to remove seeds and ribs of jalapeno and cut down to only ½ teaspoon for this tuna salad recipe.Lime Juice: If you don't have lime juice, you can use lemon juice. Just be sure that whether using lemon or lime juice, it is fresh.Onions: If you don't care for the flavor of raw onions, add ¼ cup of diced celery instead for some added crunch, or omit it completely.Tip for juicing a lime/lemon: Place in microwave for 30 seconds before squeezing.If you want this tuna salad to be heavier on the tuna, use 2 pouches for the same amount of other ingredients in the recipe. Just add an additional ½ teaspoon of salt.Storage: Leftovers can be stored in an airtight container in the refrigerator. Tuna Salad is best served within 24 hours of preparation.