Recipe adopted from The New Best Recipe.
Tuna salad is a classic favorite in many households due to its simplicity (no cooking involved) and freshness. In this specific recipe, freshly squeezed lemon juice gives the salad a boost in flavor and ties the whole dish together. Being that no cooking is involved and relatively few ingredients are used, it is essential that the ingredients are all stand out in quality.
2 (6-ounce) cans solid white tuna in water
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup mayonnaise
1/4 teaspoon Dijon mustard
1/4 cup celery rib, minced
2 tablespoons red onion, minced
2 tablespoons dill or sweet pickles, minced
1/8 teaspoon garlic, minced
2 tablespoons fresh parsley leaves, minced
Drain the water from the canned tuna and shred. In a medium sized mixing bowl, whisk together the lemon juice, salt, pepper, mayonnaise, and mustard. Add the tuna, celery, red onion, pickles, garlic, and parsley, and stir with a spatula until uniform. Cover with plastic wrap, and let sit in the refrigerator for at least one hour before serving, to let the flavors meld together.
The salad can be served as-is on a bed of greens, as a cold sandwich in between two slices of soft homemade bread, or even hot (as a tuna melt) in between two toasted slices of bread accompanied by a slice of tomato and melted cheddar.