This is great if you're looking for the perfect recipe for traditional tuna salad. I got it from one of my favorite Cook's Illustrated cookbooks. The texture is perfect and not watery, which is one of the things I've always hated about some tuna salad recipes. The lemon juice also gives it a nice fresh flavor.
- 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
- 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.