Place the bulgur into a saucepan with at least 3 times its depth in water. Bring to a boil over medium-high heat then reduce heat and simmer until tender, about 15 minutes. Add water if necessary. When the bulgur is tender, stir in a pinch of salt and simmer for 5 more minutes. When done, drain and set aside to cool.
Cook bacon in a frypan over medium-high heat until crispy. Drain, crumble and set aside. Place the diced avocado into a small bowl. Season with salt and pepper then toss with lemon juice.
In a salad bowl, combine the tuna and cooled bulgur. Add the bacon and the avocado and toss gently.