Start by taking two fresh English cucumbers and slicing them in half lengthwise. Using a teaspoon, scoop out the seeds to create boats. Set them aside to absorb excess moisture.

In a medium mixing bowl, combine your drained canned tuna with a diced avocado. Add finely chopped red onion, sprinkle in garlic powder, and season with salt and black pepper. Squeeze in fresh lemon juice and gently fold until mixed.

Take each prepared cucumber half and spoon the tuna salad mixture into the hollowed-out section. Pack it well for a satisfying bite.

Optionally cut each cucumber boat into bite-sized pieces or leave them whole for serving.