• 4 (6-ounce) cans solid white tuna in water
  • ¼ cup lemon juice
  • 1 teaspoon table salt
  • ½ teaspoon ground black pepper
  • 2 small rib celery, minced (about 1/4 cup)
  • ¼ cup minced red onion
  • ¼ cup chopped pickles(sweet or dill)
  • 1 small clove garlic, minced or pressed through garlic press (about 1/8 teaspoon)
  • ¼ cup minced fresh parsley leaves
  • 1 cup mayonnaise
  • ½ 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.)



MacGourmet downloadClassic Tuna Salad. To import, drag image to your MacGourmet recipe box.


Cook's Illustrated


Servings: 8
Yield: 8