Ingredients:

  • 2 cans (5 oz each) Solid White Albacore Tuna in water, drained
  • 2 large hard-boiled eggs, cooled and grated
  • 1/2 cup high-quality mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tbsp fresh lemon juice
  • 1/4 tsp freshly cracked black pepper
  • 1/2 tsp celery salt
  • 1/2 cup celery, finely diced
  • 3 tbsp red onion, minced and soaked in cold water
  • 2 tbsp fresh dill, finely chopped
  • 2 tbsp sweet pickle relish, well-drained

Instructions:

  1. The Dehydration Phase: Open the tuna cans and press the lid down firmly to remove initial liquid. Transfer the tuna to a fine-mesh strainer and press with a fork until no more liquid drips out.
  2. Fluffing the Fibers: Transfer the dry tuna to a mixing bowl. Use two forks to shred the tuna into small, uniform flakes to increase surface area for the dressing.
  3. Creating the Emulsion: In a separate small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, black pepper, and celery salt until smooth and stable.
  4. Final Assembly: Add the grated eggs, diced celery, minced red onion, fresh herbs, and drained relish to the tuna. Gently fold in the dressing until the mixture is well-combined and creamy.