Classic Tuna Salad
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Yields: 2
Instructions
Place the tuna in a colander and drain well. Shred the tuna with your fingers, breaking up any clumps until it has a fine and even texture. Put the tuna in a medium bowl and mix in the lemon juice, celery, onion, pickles, garlic, salt, pepper, and parsley until well blended. Fold in the mayonnaise and Dijon until mixture is evenly moistened. Salad can be kept covered in the refrigerator for up to 3 days.
Ingredients
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cans solid white tuna packed in water Notes: 2, 6 ounce
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fresh lemon juice Notes: 2 tablespoons
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stalk celery Notes: 1, about 1/4 cup, minced
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red onions Notes: 2 tablespoons, minced
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dill pickles or 2 tablespoons sweet gherkins Notes: 2 tablespoons, minced
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garlic Notes: 1/2 clove, about 1/8 tsp., minced or pressed through a garlic press
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salt Notes: 1/2 teaspoon
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ground black pepper Notes: 1/4 teaspoon
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fresh parsley leaves Notes: 2 tablespoons, minced
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mayonnaise Notes: 1/2 cup
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Dijon mustard Notes: 1/4 teaspoon