Ingredients:

  • 14 oz (400 g) Tuna, oil- or water-packed, high-quality, fully drained
  • 1/2 cup (120 ml) full fat Mayonnaise
  • 2 stalks Celery, finely diced
  • 1/4 cup (35 g) Red Onion, very finely diced
  • 1/4 cup (30 g) Dill Pickle, finely diced
  • 1 tablespoon (15 ml) Dijon Mustard
  • 1 teaspoon (5 ml) Fresh Lemon Juice
  • 1/2 teaspoon (2.5 ml) Freshly Ground Black Pepper
  • 1/4 teaspoon (1.25 ml) Kosher Salt
  • 1 tablespoon (5 g) Fresh Dill, chopped (optional)

Instructions:

  1. Drain Thoroughly: Open the cans of tuna. Drain the liquid completely using a fine mesh sieve, pressing firmly to remove all excess moisture. Properly drained tuna prevents a soggy salad.
  2. Flake the Tuna: Transfer the drained tuna to the mixing bowl. Use a fork to gently flake the tuna into medium-sized chunks, preserving texture and avoiding mush.
  3. Prepare the Crunch: Using a sharp knife, finely dice the celery, red onion, and dill pickle into small, uniform pieces. Add these diced ingredients along with the optional fresh dill to the tuna bowl.
  4. Create the Dressing: Combine the mayonnaise, Dijon mustard, and fresh lemon juice in a separate small bowl. Whisk until smooth and fully emulsified.
  5. Assemble: Pour the prepared dressing mixture over the tuna and vegetable combination. Gently fold the ingredients together using a rubber spatula until everything is uniformly coated. Do not overmix.
  6. Taste and Adjust: Check the flavor profile. Adjust seasoning with additional Kosher salt, black pepper, or lemon juice as needed to achieve the perfect tangy and savory balance for this Deli Tuna Salad.
  7. Chill (Crucial): Cover the bowl tightly and refrigerate for a minimum of 30 minutes. This allows the flavors to fully marry and the texture to firm up, resulting in a superior, cohesive salad.