Drain & prep the tuna. Open both cans of wild-caught tuna and drain them thoroughly. Press the lid firmly against the fish over the sink to squeeze out as much liquid as possible. Transfer the drained tuna to a medium mixing bowl. Use a fork to break the tuna into loose flakes.

Prep the vegetables. Finely chop the celery, carrot, cucumber, and white onion into small, uniform pieces.

Mix the dressing separately. In a small bowl, combine mayonnaise, whole grain mustard, ground ginger, and garlic. Stir until smooth and fully combined.

Combine tuna, veg & dressing. Add the chopped vegetables and the dressing to the bowl with the tuna. Use a fork to fold and mix the ingredients together, adjusting texture as preferred.

Season and taste. Add sea salt and black pepper to taste, remembering that the nori has a natural saltiness.

Slice the avocado. Halve the avocado and scoop out the flesh, slicing it into thin strips.

Lay out the nori and fill. Place one nori sheet flat with the matte side facing up. Spoon a generous heap of tuna salad into the center, leaving space around the edges. Lay the avocado slices on top.

Add sesame seeds and roll. Scatter sesame seeds over the avocado. Roll the nori wrap tightly, tucking the filling as you go.

Slice and serve immediately. Use a sharp knife to cut the rolled wrap in half on a diagonal. Serve right away for the best texture.