Slice the avocados in half, remove the pits, scoop the flesh into a bowl, and dice it into bite-sized chunks.

Halve the cherry tomatoes and add them to the bowl with the diced avocado. Finely chop the red onion and mince the herbs.

Open the tuna can, drain the liquid, flake the tuna with a fork, and add it to the mixing bowl.

Gently mix the tuna and avocado together with a fork, maintaining a chunky texture.

Add the cherry tomatoes, chopped red onion, and minced herbs, using a folding technique to incorporate them.

Squeeze in lime juice, add olive oil if desired, and sprinkle salt, pepper, and red pepper flakes to taste.

Give the salad a final gentle stir to distribute the flavors and adjust seasoning as needed.

Chill for 10-15 minutes if desired or serve immediately on greens or with crackers.