Ingredients:

  • 12 oz solid white or chunk light tuna, packed in water or olive oil, thoroughly drained
  • ½ cup mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tbsp fresh lemon juice
  • 2 stalks celery, finely diced
  • ¼ cup red onion, finely minced
  • 2 tbsp sweet pickle relish
  • 1 large hard-boiled egg, peeled and finely chopped (optional)
  • ½ tsp sea salt
  • ¼ tsp black pepper, freshly ground
  • Pinch of paprika or a dash of hot sauce (optional)

Instructions:

  1. Flake the thoroughly drained tuna into a medium mixing bowl using a fork, breaking it apart into small, even pieces.
  2. Add the mayonnaise, Dijon mustard, and fresh lemon juice to the bowl with the flaked tuna.
  3. Stir in the finely diced celery, minced red onion, and sweet pickle relish. If using, incorporate the finely chopped hard-boiled egg at this stage.
  4. Season with ½ teaspoon of sea salt and ¼ teaspoon of freshly ground black pepper, adjusting to your taste. For an optional subtle kick, add a pinch of paprika or a dash of hot sauce.
  5. Mix all ingredients well until everything is evenly combined and the tuna is thoroughly coated in the creamy dressing. Ensure a consistent texture throughout.
  6. Serve immediately as a sandwich filling, in lettuce wraps, with crackers, or as part of a tuna pasta salad. Alternatively, chill in the refrigerator for at least 15 minutes for flavors to meld and for a cooler serving temperature.