Ingredients:

  • 2 (5 ounce / 142g) cans tuna in water, drained well
  • 1/2 cup (115g) mayonnaise
  • 1/4 cup (approx. 30g) finely diced celery
  • 1/4 cup (approx. 30g) finely diced red onion
  • 2 tablespoons (30ml) lemon juice, freshly squeezed
  • 1 tablespoon (15ml) Dijon mustard
  • 1 tablespoon (15g) sweet pickle relish
  • 1/4 teaspoon ground black pepper
  • Salt to taste
  • Fresh parsley, chopped (optional)
  • Paprika (optional)

Instructions:

  1. Drain the tuna extremely well. Flake it with a fork in the mixing bowl, removing any stray bones or skin.
  2. Add the diced celery and red onion to the flaked tuna.
  3. In a separate small bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, pickle relish, salt, and pepper.
  4. Pour the dressing over the tuna and vegetables. Gently fold everything together until evenly coated. Be careful not to overmix; you want to maintain some texture.
  5. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld. (Longer is even better!)
  6. Before serving, give the tuna salad another gentle stir. Garnish with fresh parsley and a sprinkle of paprika, if desired.