MAKES ABOUT 2 CUPS, ENOUGH FOR 4 SANDWICHES
Our favorite canned tuna is Wild Planet Wild Albacore. Click here for more information on why we like this brand.
2 |
(6-ounce) cans solid white tuna in water (see note) |
1 |
small celery rib, minced (about ¼ cup) |
2 |
tablespoons juice from 1 lemon |
2 |
tablespoons minced red onion |
2 |
tablespoons minced dill or sweet pickles |
2 |
tablespoons minced fresh parsley leaves |
½ |
small garlic clove, minced or pressed through a garlic press (about ½ teaspoon) |
½ |
teaspoon table salt |
¼ |
teaspoon ground black pepper |
½ |
cup mayonnaise |
¼ |
teaspoon Dijon mustard |
Drain the tuna in a colander and shred with your fingers until no clumps remain and the texture is fine and even. Transfer the tuna to a medium bowl and mix in the celery, lemon juice, onion, pickles, parsley, garlic, salt, and pepper until evenly blended. Fold in the mayonnaise and mustard until the tuna is evenly moistened. (The tuna salad can be refrigerated in an airtight container for up to 3 days.)