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Dump the drained tuna into a medium bowl. Use a fork to break it up to your desired texture.
Add the avocado, mayo, lemon juice, Dijon mustard, garlic powder, onion powder, and dried dill. Mash the avocado with fork working it and the other ingredients into the tuna. Mix until everything is evenly distributed in the salad.
Taste and add your desired amount of salt and pepper and mix again.
Enjoy straight from the bowl with a fork, scoop up with crackers or tucked into a pita or wrap with a little lettuce. This salad is best when eaten the day it is made. If you aren't eating the salad directly after making it, store it in your fridge in an air-tight container until lunch or dinner.