Ingredients:

  • 12 ounces (340g) Albacore tuna in olive oil, drained well
  • 1/4 cup (30g) finely diced red onion
  • 1/4 cup (30g) finely diced celery
  • 2 tablespoons (10g) chopped fresh parsley
  • 2 tablespoons (10g) chopped fresh dill
  • 1 tablespoon (15ml) freshly squeezed lemon juice
  • 1/4 cup (60g) good quality mayonnaise
  • 1 tablespoon (15ml) Dijon mustard
  • 1/4 teaspoon sea salt, or to taste
  • 1/4 teaspoon freshly ground black pepper, or to taste
  • Optional: Pinch of red pepper flakes for a little kick

Instructions:

  1. Gently flake the drained tuna in a mixing bowl, being careful not to over-mash it.
  2. Add the diced red onion, celery, parsley, and dill to the bowl with the tuna.
  3. In a small bowl, whisk together the lemon juice, mayonnaise, and Dijon mustard until smooth.
  4. Pour the dressing over the tuna and vegetable mixture. Gently fold together until everything is evenly coated. Season with salt, pepper, and red pepper flakes (if using).
  5. For the best flavour, cover the tuna salad and refrigerate for at least 30 minutes before serving.
  6. Serve immediately on your choice of bread, lettuce cups, or with crackers. Garnish with an extra sprig of dill if you're feeling fancy.