Ingredients:

  • 10 oz canned tuna (2 cans, 5 oz each), packed in water and drained
  • 4 large eggs
  • 0.5 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon fresh lemon juice
  • 2 stalks celery, finely diced
  • 2 tablespoons red onion, minced
  • 1 tablespoon fresh dill, chopped
  • 0.5 teaspoon cracked black pepper
  • 0.25 teaspoon sea salt
  • 1 pinch smoked paprika

Instructions:

  1. Place 4 large eggs in a pot, cover with water, and bring to a boil. Once bubbling, turn off the heat, cover, and let sit for 10 minutes.
  2. Transfer eggs to an ice bath for 5 minutes until the shells feel cold to the touch. Peel carefully under cold running water.
  3. Drain 10 oz canned tuna thoroughly. Use a fork or sieve to press out all moisture until the tuna looks flaky and dry.
  4. In your mixing bowl, whisk together 0.5 cup mayonnaise, 1 tablespoon Dijon, 1 teaspoon lemon juice, salt, pepper, and smoked paprika.
  5. Fold in 2 stalks finely diced celery, 2 tablespoons minced red onion, and 1 tablespoon fresh dill.
  6. Coarsely grate 2 eggs into the bowl and dice the remaining 2 into 1cm chunks.
  7. Add the tuna and eggs to the dressing. Use a spatula to gently fold until everything is just coated and glistening.
  8. Cover and refrigerate for at least 15 minutes. The aroma will deepen as the onion softens slightly.