Ingredients
– 2 (5 oz) cans tuna in water, drained – 1/3 cup mayonnaise – 1 tsp Dijon mustard – 1 tsp lemon juice – 1 celery stalk, finely diced – 1/4 small red onion, finely diced – Salt and pepper to taste – Optional: 1 chopped dill pickle or hard-boiled egg
Instructions
Drain 2 cans (5 oz each) of tuna. Finely dice 1 celery stalk and 1/4 small red onion. Optional: chop 1 pickle or 1 hard-boiled egg.
In a medium bowl, combine tuna, 1/3 cup mayonnaise, 1 tsp Dijon mustard, and 1 tsp lemon juice. Mix until well combined and creamy.
Stir in celery and onion. Season with salt and pepper to taste. Adjust mayo or lemon juice for preferred texture and tanginess.
Serve on toasted bread, in a lettuce wrap, or with crackers. Garnish with fresh herbs or sliced tomato for a colorful, complete meal.
Refrigerate leftovers in an airtight container for up to 3 days. Great for make-ahead lunches, meal prep, or quick snacks on busy days.