Tuna Salad

Ingredients

• 10 1/2 ozcanned tuna in water, drained weight, pressed dry
• 2 3/4 ozmayonnaise
• 2 stickcelery, finely diced
• 1/2red onion, very finely diced
• 1 tspdijon mustard
• 1/2lemon, juiced
• 1/4 ozfresh dill, chopped
• 1/4 tspsea salt
• 1/4 tspblack pepper

Method

1. 1

   Tip the canned tuna into a strainer and press it firmly with the back of a spoon until no more liquid runs out. Whatever water is left in the can ends up thinning the dressing.

2. 2

   Put the finely diced red onion in a small bowl with the lemon juice and leave it while you chop everything else. Five minutes in acid turns it from harsh to sweet.

3. 3

   Stir the mayonnaise, the dijon mustard, the salt and the black pepper together in a large bowl, then add the onion along with its lemon juice.

4. 4

   Add the tuna, the diced celery and the chopped dill and fold everything over on itself a few times with a spatula. Stop while the tuna is still in visible flakes. Taste for salt and lemon.