Ingredients:

  • (5 oz / 142g) cans of tuna (oil-packed preferred, drained)
  • /2 cup full-fat mayonnaise
  • medium celery ribs, finely diced
  • /4 cup red onion, very finely minced
  • Tablespoons sweet pickle relish (or finely chopped cornichons)
  • Tablespoon freshly squeezed lemon juice
  • teaspoon Dijon mustard
  • Tablespoon chopped fresh dill or parsley
  • /2 teaspoon freshly cracked black pepper
  • Salt to taste

Instructions:

  1. Open cans, drain the tuna thoroughly—press down gently with the lid to remove excess liquid. Transfer the flaked tuna to a large mixing bowl.
  2. Finely dice the celery and red onion. Ensure the pieces are small enough to integrate evenly into the salad.
  3. In a separate small bowl (or directly into the tuna bowl), whisk together the mayonnaise, Dijon mustard, and lemon juice until smooth.
  4. Add the diced celery, onion, and pickle relish to the tuna. Pour the mayonnaise mixture over the top.
  5. Using a fork or spatula, gently fold all ingredients together until just combined. Avoid over-mixing to maintain texture.
  6. Stir in the fresh herbs (if using), black pepper, and salt. Taste critically and adjust acid or salt as needed.
  7. Cover the bowl and refrigerate for at least 30 minutes before serving to allow the flavours to meld beautifully.