2 (6 ounce) cans solid white tuna packed in water
1 tablespoon lemon, juice of
1⁄2 teaspoon salt
1⁄4 teaspoon black pepper
1 small celery rib, minced (about 1/4 cup)
2 tablespoons minced red onions
2 tablespoons minced dill pickles or 2 tablespoons sweet pickles
1⁄2 small garlic clove, minced
2 tablespoons minced fresh parsley leaves
1⁄2 cup mayonnaise
1⁄4 teaspoon Dijon mustard
- Drain tuna in colander and shred with fingers until no clumps remain and texture is fine and even.
- Transfer tuna to medium bowl and mix in lemon juice, salt, pepper, celery, onion, pickles, garlic, and parsley until evenly blended.
- Fold in mayonnaise and mustard until tuna is evenly moistened. (Can be covered and refrigerated up to 3 days).
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