Instructions:
- Prepare the Tuna: Open cans, drain thoroughly. Transfer tuna to a medium mixing bowl. Use a fork to gently flake the tuna, ensuring no large clumps remain.
- Chop Aromatics: Finely dice the celery and red onion. Chop the parsley.
- Incorporate Crunch: Add the diced celery, onion, and parsley directly to the flaked tuna.
- Whisk the Binder: In a small separate bowl, whisk together the mayonnaise, Dijon mustard, and fresh lemon juice until smooth.
- Combine & Season: Pour the binder mixture over the tuna and vegetables. Gently fold everything together with a spatula until just combined, being careful not to overmix.
- Taste and Adjust: Season generously with salt and black pepper. Taste and adjust acidity or creaminess as needed.
- Chill (The Secret Step): Cover the bowl and refrigerate for at least 30 minutes to allow the flavours to marry.
- Serve: Serve cold on your preferred bread, crackers, or lettuce cups.