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Inspired by my favorite test kitchen.

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Tuna Salad Classic

Author: Christopher Kosovich

Ingredients

  • 2 6-ounce cans solid white tuna in water
  • 2 tablespoons lemon juice
  • 1/2 teaspoon table salt
  • 1/4 teaspoon ground black pepper
  • 1 small rib celery minced (about 1/4 cup)
  • 2 tablespoons minced red onion
  • 2 tablespoons chopped dill pickles
  • 1 small clove garlic minced or pressed through garlic press (about 1/8 teaspoon)
  • 2 tablespoons minced fresh parsley leaves
  • 1/2 cup mayonnaise
  • 1/4 teaspoon Dijon mustard

Instructions

  • Drain tuna in a strainer or a colander and shred until there are no clumps and the texture is fine and even.
  • Transfer tuna to medium size bowl and blend evenly with lemon juice, salt, pepper, celery, onion, pickles, garlic, and parsley.
  • Fold in mayonnaise and Dijon mustard with the mixture to evenly moisten the tuna.

Notes

Can be covered and refrigerated up to 3 days.