Ingredients:

  • 10 oz canned wild albacore tuna, packed in water
  • 0.5 cup celery, finely diced
  • 0.25 cup red onion, soaked in cold water and drained
  • 2 tbsp fresh dill or parsley, minced
  • 3 tbsp avocado oil mayonnaise
  • 1 tsp Dijon mustard
  • 0.5 tsp garlic powder
  • 1 tbsp fresh lemon juice
  • 1 tbsp non-pareil capers
  • 1 pinch salt
  • 1 pinch cracked black pepper

Instructions:

  1. Open the tuna cans and transfer to a fine-mesh strainer. Press the fish firmly with a fork to remove all excess moisture. Transfer the dry tuna to a mixing bowl and shred into uniform flakes.
  2. Add the finely diced celery, soaked red onion, and minced herbs to the bowl. Add the avocado oil mayonnaise and Dijon mustard.
  3. Gently fold the ingredients from the bottom up until the tuna is evenly coated. Avoid over-mixing to maintain the flake structure.
  4. Fold in the capers and fresh lemon juice last. Season with salt and cracked black pepper to taste.