Ingredients:

  • 4 large eggs
  • Pinch of salt (for the egg water)
  • 2 (5 ounce/142g) cans tuna in water, drained well (or oil, drained even better if you like that richness!)
  • 1/4 cup (60ml) mayonnaise (full-fat or light, your call, guv'nor!)
  • 2 tablespoons (30ml) finely chopped celery
  • 2 tablespoons (30ml) finely chopped red onion
  • 1 tablespoon (15ml) Dijon mustard
  • 1 tablespoon (15ml) fresh lemon juice
  • 1/4 teaspoon freshly ground black pepper
  • Pinch of sea salt, or to taste
  • Optional: 1 tablespoon (15ml) chopped fresh parsley or dill

Instructions:

  1. Place eggs in a saucepan, cover with cold water, add a pinch of salt, and bring to a boil. Reduce heat and simmer for 8 minutes for hard-boiled eggs.
  2. Immediately transfer the eggs to an ice bath to stop the cooking process. Once cooled, peel and chop or mash the eggs (depending on your preference).
  3. Drain the tuna thoroughly. Flake the tuna in a mixing bowl with a fork.
  4. Add the chopped eggs, mayonnaise, celery, red onion, Dijon mustard, lemon juice, salt, and pepper to the tuna.
  5. Gently stir all ingredients until well combined. Taste and adjust seasoning as needed (more salt, pepper, or lemon juice).
  6. Cover and refrigerate for at least 15 minutes to allow the flavors to meld.