Ingredients:

  • 2 (5 oz) cans well-drained tuna (in water or olive oil)
  • 1 stalk celery, finely diced
  • 2 tbsp red onion, finely minced
  • 1/2 cup high quality mayonnaise
  • 1 tsp Dijon mustard
  • 1 tsp fresh lemon juice
  • 1 tbsp chopped fresh parsley or dill (optional)
  • 1/4 tsp Kosher salt (or to taste)
  • 1/8 tsp freshly ground black pepper (or to taste)

Instructions:

  1. Thoroughly drain the canned tuna. Use a fork or your hands to gently flake the tuna into the mixing bowl. The texture should be chunky, not pulverized.
  2. Finely dice the celery and mince the red onion. Add these diced aromatics to the bowl with the flaked tuna.
  3. In a small cup, whisk together the mayonnaise, Dijon mustard, fresh lemon juice, salt, pepper, and fresh herbs (if using) until the dressing is smooth and uniform.
  4. Pour the prepared dressing mixture over the tuna and vegetables. Using a rubber spatula, gently fold the ingredients together until the tuna is fully coated and creamy. Avoid overmixing.
  5. Taste the salad and adjust the seasoning as needed. Add more mayonnaise for creaminess or lemon juice for brightness.
  6. Cover the bowl and refrigerate for a minimum of 30 minutes before serving to allow the flavors to fully meld and the texture to firm up.