Drain the cans of tuna, squeeze out as much moisture as possible. Place in a mixing bowl.

Half and pit the avocado scoop it out of the skin and add it to the bowl.

Using a cheese grater shred the jalapeño into the bowl. For a less spicy version take out the inner membrane and seeds.

Salt to taste

Combine in the bowl, I used a fork to mash it all together until well combined

Use it anywhere you would normally use tuna salad