Tuna Salad

Ingredients

• 10 ounces tuna (canned, water-packed) – drained well
• 0.5 cups celery – finely chopped
• 2 tablespoons dill pickles – finely chopped
• 0.25 cups red onion – finely chopped
• 1 tablespoons lemon juice – freshly squeezed
• 1 teaspoons Dijon mustard
• 0.5 cups mayonnaise
• 0.25 teaspoons black pepper – freshly ground
• 0.25 teaspoons kosher salt

Instructions

1. Drain the tuna in a fine-mesh sieve and press gently with a spoon to remove excess liquid, 1–2 minutes.
2. Finely chop the celery, dill pickles, and red onion, 3–5 minutes.
3. In a medium bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, black pepper, and kosher salt until smooth, about 30 seconds.
4. Add the drained tuna to the bowl; flake with a fork, then fold in the celery, pickles, and onion until evenly coated, 1–2 minutes.
5. Taste and adjust seasoning with additional salt and pepper if needed; cover and chill to meld flavors, 15–30 minutes.
6. Serve cold as a salad or use as a sandwich filling or with crackers, immediately after chilling.