Obviously you could also eat this tuna salad on a bed of greens or as a sandwich as desired.

I like to make this as part of my weekly meal prep and if kept refrigerated, it should last that long, although the avocado will darken some as it oxidizes. To help with this, I usually retain the pit/stone and store it in the mix and then press plastic wrap tightly over the salad to reduce the amount of exposure to air until ready to eat. If you would like you could also squeeze some lemon juice over the mix to reduce the effects of oxidation, but it will slightly modify the flavor depending on how much you add.