Classic Tuna Salad

 

2
6-ounce cans solid white tuna in water
2
tablespoons juice from 1 lemon
1/2
teaspoon salt
1/4
teaspoon ground black pepper
1
small rib celery, minced (about 1/4 cup)
2
tablespoons minced red onion
2
tablespoons minced dill or sweet pickles
2
tablespoons minced fresh parsley leaves
1/2
cup mayonnaise
1/4
teaspoon Dijon mustard

 

 

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, and parsley until evenly blended.  Fold in mayonnaise and mustard until tuna is evenly moistened.  Makes about 2 cups, enough for 4 sandwiches. 

 

Can be covered and refrigerated for up to 3 days.