Classic Tuna Salad

By kimvess

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 pickles (sweet or dill)
• 1/2 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

Details

Servings 1
Adapted from cooksillustrated.com

Preparation

Step 1

Makes about 2 cups, enough for 4 sandwiches

Drain tuna in colander and shred with fingers until no clumps remain and texture is fine and even. Transfer tuna to medium bowl and mix in lemon juice, salt, pepper, celery, onion, pickles, garlic, and parsley until evenly blended. Fold in mayonnaise and mustard until tuna is evenly moistened. (Can be covered and refrigerated up to 3 days.)