Deli-Style Tuna Salad with Celery and Dill Pickles

What you need

• 2 can canned tuna, about 145 g (5 oz) each, packed in water or oil
• 5 tbsp mayonnaise
• 1 tsp Dijon mustard
• 1 stalk celery, finely diced
• 1/4 small red onion, finely diced
• 2 small dill pickles, finely chopped
• 1 tbsp fresh dill, chopped
• salt, to taste
• black pepper, freshly ground, to taste

Method

Restated from the original video

1. 1

   Drain the tuna well, pressing down on it with the lid or a fork to squeeze out the liquid.

2. 2

   Tip it into a mixing bowl and break it up into small flakes.

3. 3

   Cut the celery, red onion and pickles into the smallest dice possible so they spread through every bite.

4. 4

   Add them to the bowl together with the dill.

5. 5

   Spoon in the mayonnaise and mustard.

6. 6

   Fold gently until everything is evenly coated, leaving the fish with some texture rather than a paste.

7. 7

   Season with salt and black pepper, taste, and adjust.

8. 8

   Serve right away, or cover and chill for 30 min so the flavours settle. Keep in the fridge for up to 2 days.

Imported from natashaskitchen.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.