Ingredients:

  • 10 oz water-packed canned Albacore tuna, drained and pressed dry
  • 1/3 cup high-quality mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tbsp freshly squeezed lemon juice
  • 1/2 tsp cracked black pepper
  • 1/4 tsp celery salt
  • 1/2 cup celery, finely diced
  • 1/4 cup red onion, minced
  • 2 tbsp fresh dill or parsley, chopped
  • 2 tbsp sweet pickle relish

Instructions:

  1. Drain the tuna. Open the cans and press the fish against a fine mesh strainer until no more liquid drips through.
  2. Dry the protein. Transfer the fish to a clean towel and squeeze firmly until the texture is flaky and dry.
  3. Mince the aromatics. Cut the celery and red onion into uniform 5mm pieces until you have a pile of crisp, even cubes.
  4. Whisk the dressing base. In a large bowl, combine the mayonnaise, Dijon, lemon juice, pepper, and celery salt until the mixture is velvety and smooth.
  5. Incorporate the flavorings. Fold in the relish and fresh herbs until the green flecks are evenly distributed.
  6. Add the crunch. Toss the celery and onions into the dressing until every piece is lightly coated.
  7. Fold the fish. Add the dried tuna and use a fork to gently break it apart until the dressing is fully absorbed into the flakes.
  8. Taste and adjust. Check for brightness and seasoning until the flavors feel balanced and vibrant.
  9. Chill for synergy. Cover the bowl and refrigerate for 30 minutes until the salad is cold and the onion has softened.