Drain 1 can of canned tuna thoroughly using a can opener.

Dice 1/4 cup red onion and mince 1 tablespoon green chili on a cutting board.

Roughly chop 1/4 cup dill leaves.

Halve 1 avocado lengthwise and remove the pit.

Scoop the avocado flesh into a mixing bowl, leaving a thin layer inside each avocado shell to form two sturdy bowls.

Mash the avocado flesh with a fork until mostly smooth with a few small chunks remaining.

Add the drained canned tuna, diced red onion, minced green chili, and chopped dill leaves to the mashed avocado.

Pour 1 tablespoon lime or lemon juice over the tuna mixture and season with salt and black pepper to taste.

Stir the filling with a fork until all ingredients are evenly combined.

Spoon the tuna mixture evenly into the two reserved avocado shells.