Ingredients:

  • 12 oz canned solid white albacore tuna, packed in water
  • 2 large hard-boiled eggs, diced
  • 1/2 cup celery, finely diced
  • 1/4 cup red onion, minced
  • 2 tbsp fresh Italian parsley, chopped
  • 1 tbsp capers, drained
  • 3 tbsp avocado oil mayo
  • 1 tbsp Dijon mustard
  • 1 tbsp fresh lemon juice
  • 1/2 tsp cracked black pepper
  • 1/4 tsp sea salt

Instructions:

  1. Drain the tuna thoroughly in a fine-mesh strainer, pressing down with a spoon to remove excess moisture. Transfer to a paper-towel-lined plate and pat dry until the fish appears matte and flaky.
  2. In a medium glass mixing bowl, whisk together the avocado oil mayo, Dijon mustard, lemon juice, and black pepper until a smooth emulsion forms.
  3. Add the dried tuna, diced eggs, celery, minced red onion, parsley, and capers to the bowl.
  4. Using a silicone spatula, gently fold the ingredients together using a lift-and-turn motion to maintain the integrity of the tuna flakes and avoid creating a paste.
  5. Taste and add sea salt if necessary. Serve immediately as a tuna in a salad recipe or chill for 5 minutes to let flavors meld.