Classic Tuna Salad

By ldelmas

Ingredients

• Servings 4
• Yield 2 cups
• Units US
• 2 (6 ounce) cans solid white tuna packed in water
• 2 tablespoons fresh lemon juice
• 1 stalk celery, minced (about 1/4 cup)
• 2 tablespoons red onions, minced
• 2 tablespoons dill pickles or 2 tablespoons sweet gherkins, minced
• 1 ⁄2 clove garlic, minced or pressed through a garlic press (about 1/8 tsp.)
• 1 ⁄2 teaspoon salt
• 1 ⁄4 teaspoon ground black pepper
• 2 tablespoons fresh parsley leaves, minced
• 1 ⁄2 cup mayonnaise
• 1 ⁄4 teaspoon Dijon mustard

Preparation

Step 1

Directions
See How It's Made

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.

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