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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.