Ingredients:

  • 2 x 5 oz cans Canned Tuna (Albacore or Skipjack), drained completely
  • 1/2 cup Mayonnaise (Full Fat Recommended)
  • 1 Tbsp Dijon Mustard
  • 1 tsp Fresh Lemon Juice
  • 1/4 cup Celery, finely diced
  • 1 Tbsp Red Onion, very finely minced
  • 2 Tbsp Sweet Pickle Relish (or capers)
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Freshly Ground Black Pepper

Instructions:

  1. Thoroughly drain the canned tuna. Press the tuna in a fine-mesh sieve or use the lid to squeeze out as much residual liquid (water or oil) as possible to prevent a watery salad.
  2. Transfer the well-drained tuna to the mixing bowl. Use a fork to break the tuna into consistent, medium-sized flakes. Do not mash it into a paste; aim for good texture.
  3. Add the finely diced celery, minced red onion, and pickle relish (or capers) to the tuna base. Toss gently to distribute the ingredients evenly.
  4. In a separate small bowl, briefly whisk the mayonnaise and Dijon mustard. Add this creamy mixture and the fresh lemon juice directly to the tuna and vegetable mixture.
  5. Fold all ingredients together using a rubber spatula until just combined and evenly coated. Overmixing can cause the tuna to break down too much.
  6. Add the kosher salt and black pepper. Stir, then immediately taste the salad. Adjust seasoning, adding more acid (lemon juice), binding (mayo), or salt as needed until the flavors pop.
  7. Cover the bowl and refrigerate the tuna salad for at least 30 minutes. Chilling allows the flavors to fully marry and deepens the overall taste profile.