Ingredients:

  • 2 cans (5 oz / 142g each) wild-caught Albacore or Skipjack tuna, packed in water
  • 1/3 cup (75g) high-quality mayonnaise
  • 1/4 cup (40g) red onion, finely minced
  • 1/2 cup (60g) celery, finely diced
  • 2 tbsp (30g) finely chopped dill pickles
  • 1 tsp (5ml) fresh lemon juice
  • 1/2 tsp lemon zest
  • 1 tsp (5g) Dijon mustard
  • 1 tbsp fresh dill or parsley, chopped
  • 1/4 tsp cracked black pepper
  • 1/8 tsp sea salt

Instructions:

  1. Press the 2 cans of tuna into a sieve until no liquid drips. (Note: This prevents a weeping salad.)
  2. Mince the 1/4 cup red onion and 1/2 cup celery until fine and uniform.
  3. Soak minced red onion in ice water for 5 minutes to remove the harsh bite while keeping the crunch.
  4. Grate the 1/2 tsp zest directly over the flaked tuna until the scent is bright.
  5. Add the 1/3 cup mayonnaise and 1 tsp Dijon mustard to the bowl.
  6. Pour in the 1 tsp lemon juice until the mixture looks creamy.
  7. Fold in the diced celery, onions, and 2 tbsp chopped pickles.
  8. Sprinkle the 1/4 tsp pepper, 1/8 tsp salt, and 1 tbsp fresh herbs.
  9. Use a spatula to combine until the tuna is evenly coated. (Note: Don't over mix or it becomes a paste.)
  10. Refrigerate for 15 minutes until the flavors meld.