Ingredients:

  • 2 (5 ounce/142g) cans tuna in water or oil, drained
  • 2 large eggs, hard-boiled (optional)
  • 1/4 cup (30g) celery, finely diced
  • 1/4 cup (30g) red onion, finely diced (optional)
  • 1/4 cup (30g) dill pickle relish
  • 1/2 cup (115g) mayonnaise
  • 2 tablespoons (30ml) fresh lemon juice
  • 1 teaspoon (5ml) Dijon mustard
  • 1/4 teaspoon black pepper
  • Pinch of salt
  • 1/4 teaspoon celery salt (optional)

Instructions:

  1. Drain the tuna thoroughly. Flake with a fork in the mixing bowl.
  2. Place eggs in cold water in a saucepan. Bring to a boil, then immediately take off heat and leave covered for 8 minutes. Cool under cold running water. Peel and dice.
  3. Dice the celery and red onion finely.
  4. In a small bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, pepper, salt, and celery salt (if using).
  5. Add the diced celery, red onion, pickle relish, and diced eggs (if using) to the flaked tuna.
  6. Pour the dressing over the tuna mixture.
  7. Stir gently until everything is well combined, being careful not to over-mix.
  8. Cover the bowl and refrigerate for at least 15 minutes to allow the flavors to meld.
  9. Serve as desired (on bread, crackers, lettuce cups, etc.).