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Dice cucumber, and chop olives and dill. Set aside.
Mash avocado in a large bowl. Then, add all other ingredients to the bowl.
Mix everything together until well-combined, adjusting seasons to taste.
Scoop tuna salad into lettuce wraps, or add it to sandwiches, toasts, pitas, or salads. Leftovers can be stored covered in the fridge for a few days.