Ingredients:

  • 2 cans (284g total) solid white Albacore tuna in water
  • 60ml (1/4 cup) high-quality mayonnaise
  • 5ml (1 tsp) Dijon mustard
  • 15ml (1 tbsp) fresh lemon juice
  • 2.5ml (1/2 tsp) freshly cracked black pepper
  • 1 large stalk celery, finely diced
  • 30ml (2 tbsp) red onion, minced
  • 15ml (1 tbsp) fresh dill, minced
  • 15ml (1 tbsp) capers, drained

Instructions:

  1. Drain the protein. Open the 284g of Albacore and press the liquid out completely. Note: This prevents a watery, loose salad.
  2. Flake the fish. Place the tuna in a medium bowl and use a fork to break it into small, consistent shards.
  3. Whisk the dressing base. In a separate small bowl, combine 60ml mayo, 5ml Dijon, 15ml lemon juice, and 2.5ml black pepper. Mix until the aroma is bright and the texture is velvety.
  4. Prep the aromatics. Mince the red onion and dice the celery into 3mm cubes.
  5. Release the herbs. Chop the fresh dill until the scent of pine and citrus fills the air.
  6. Combine the elements. Add the celery, onion, dill, and 15ml capers to the bowl with the tuna.
  7. Integrate the dressing. Pour the mayo mixture over the dry ingredients.
  8. Execute the fold. Use a rubber spatula to gently fold everything together until the tuna is perfectly coated and glimmers under the light.
  9. Season to taste. Give it a quick taste. You likely won't need salt because of the capers, but add a pinch if the flavor doesn't pop.
  10. Chill or serve. Serve immediately or let it rest in the fridge for 20 minutes to allow the flavors to marry.