Prepare the Tuna Salad Base: In a large mixing bowl, combine the drained tuna, finely chopped red onion, diced celery, fresh dill, and snipped chives. Use a fork to gently flake the tuna into smaller pieces, mixing it with the vegetables. You should see the bright green of the herbs and the pale green of the celery scattered throughout the pinkish tuna.

Create the Dressing: In a small bowl or a clean jar, whisk together the lemon zest, lemon juice, Greek yoghurt, mayonnaise, and Dijon mustard. The dressing should be a pale, creamy yellow with flecks of lemon zest. The aroma at this stage is incredibly bright and fresh – you can really smell the citrus cutting through the richness of the yoghurt.

Combine and Season: Pour the dressing over the tuna mixture. Fold everything together gently with a spatula until it is evenly coated. You want every flake of tuna to be dressed, but you don't want to mash it into a paste. Season generously with salt and freshly cracked black pepper. Give it a taste – it should be creamy, tangy, and savoury. If you're using the smoked paprika, stir that in now for a subtle, earthy aroma.

Prepare the Avocados: Using a sharp knife, carefully slice each avocado in half lengthways, cutting around the stone. Twist the two halves to separate them. To remove the stone, gently tap it with your knife blade so it sticks, then twist and lift it out. The avocado flesh should be a perfect, unblemished pale green.

Fill the Avocado Halves: Using a large spoon, generously pile the tuna salad into the cavity of each avocado half where the stone was. Don't be shy – mound it up high. The contrast of the creamy green avocado against the chunky, vibrant tuna salad is visually stunning.

Garnish and Serve: For a final touch of freshness and colour, sprinkle a little extra chopped dill or chives over the top. A final crack of black pepper is always welcome. Serve immediately, while the avocado is cool and the tuna salad is at its freshest. The first bite should be a perfect combination of cool, creamy avocado and bright, herby tuna.