Ingredients:

  • 3 x 5 oz cans (drained well) White albacore or skipjack tuna
  • 1/4 cup finely diced Red Onion
  • 1/2 cup finely diced Celery
  • 1/2 cup finely chopped Dill Pickles (or gherkins)
  • 2 tablespoons Pickle Brine (from the jar)
  • 2 tablespoons chopped Fresh Dill
  • 1 tablespoon snipped Fresh Chives
  • 1/2 cup Full Fat Mayonnaise
  • 1 teaspoon Dijon Mustard
  • 1/2 teaspoon Celery Salt
  • 1/4 teaspoon Freshly Ground Black Pepper

Instructions:

  1. Prepare the Tuna: Open tuna cans and drain thoroughly. Transfer the tuna to the large mixing bowl. Use a fork to lightly flake the fish, leaving some texture.
  2. Dice Aromatics and Pickles: Finely dice the red onion, celery, and dill pickles. Ensure all pieces are small and uniform for the best texture integration.
  3. Combine Solids: Add the diced onion, celery, and pickles to the bowl with the flaked tuna. Add the chopped fresh dill and chives.
  4. Create the Dressing: In a separate small bowl, whisk together the mayonnaise, Dijon mustard, celery salt, and black pepper.
  5. Bind the Salad: Pour the dressing mixture over the tuna and vegetables. Gently fold everything together until just combined. Do not overmix.
  6. Add the Brine Kick: Stir in the 2 tablespoons of pickle brine. Taste and adjust seasoning if necessary.
  7. Chill (Crucial Step): Cover the bowl and refrigerate for a minimum of 30 minutes. This allows the flavours to meld properly.
  8. Serve: Serve chilled on your preferred vehicle, such as sourdough bread or crisp lettuce cups.