Ingredients:

  • 2 (5 ounce / 142g) cans tuna, packed in water or oil, drained
  • 1/4 cup / 60ml mayonnaise
  • 2 tablespoons / 30ml finely diced celery
  • 2 tablespoons / 30ml finely diced red onion
  • 1 tablespoon / 15ml lemon juice
  • 1 teaspoon / 5ml Dijon mustard
  • 1/4 teaspoon / 1.25ml black pepper, freshly ground
  • Pinch of salt, or to taste

Instructions:

  1. Thoroughly drain the tuna from the cans. If packed in oil, press out as much oil as possible. If packed in water, gently squeeze out excess water.
  2. In a mixing bowl, combine the drained tuna, mayonnaise, diced celery, diced red onion, lemon juice, Dijon mustard, pepper, and salt.
  3. Gently mix all the ingredients together until well combined. Avoid overmixing, as it can make the tuna mushy.
  4. Taste the tuna salad and adjust seasonings as needed. Add more salt, pepper, lemon juice, or Dijon mustard to your liking.
  5. For best results, cover the tuna salad and chill in the refrigerator for at least 15 minutes to allow the flavours to meld. (Optional)