Ingredients:

  • 12 oz (340 g) high quality oil-packed tuna, drained (reserve 1 Tbsp oil)
  • 2 medium celery stalks (50 g), very fine dice
  • 1 Tbsp (15 g) red onion, very fine dice
  • 2 Tbsp (30 g) dill pickles/cornichons, finely diced
  • 1 Tbsp (5 g) fresh dill, finely chopped
  • 1 tsp (2 g) fresh chives, finely snipped
  • 1/2 cup (120 ml) full fat mayonnaise
  • 1 tsp (5 ml) Dijon mustard
  • 1 Tbsp (15 ml) fresh lemon juice
  • 1 Tbsp (15 ml) reserved tuna oil (optional)
  • 1/2 tsp (3 g) Kosher salt, to taste
  • 1/4 tsp (1 g) freshly ground black pepper, to taste

Instructions:

  1. Drain the Tuna Thoroughly: Place the oil-packed tuna into a colander or fine-mesh sieve. Press down firmly with a spoon or potato masher to extract excess oil and water until the tuna is dry and fluffy. Set aside 1 tablespoon of the drained oil for the dressing (if using), then discard the remainder.
  2. Prepare the Vegetables: Dice the celery, red onion, and dill pickles very finely. Chop the fresh dill and chives.
  3. Whisk the Binder: In a medium mixing bowl, combine the mayonnaise, Dijon mustard, fresh lemon juice, the reserved tuna oil (if using), Kosher salt, and black pepper. Whisk until completely smooth.
  4. Taste and Adjust Dressing: Taste the dressing mixture and adjust the seasoning (salt/pepper/lemon) until it tastes slightly sharper than desired, as the tuna will dull the acidity slightly.
  5. Combine Ingredients: Add the finely diced celery, red onion, gherkins, dill, and chives to the dressing mixture. Stir gently until combined.
  6. Fold in the Tuna: Add the thoroughly drained tuna. Using a rubber spatula or large spoon, gently fold the tuna into the dressing mixture. Do not mash or overmix, keeping the tuna flakes mostly intact.
  7. Chill (Mandatory): Cover the bowl and refrigerate the tuna salad for a minimum of 30 minutes (ideally 1 hour). This resting period allows the flavours to meld and the texture to firm up.
  8. Final Adjustment: Before serving, give the mixture one final gentle stir and taste again. Add a tiny pinch more salt or a squeeze of lemon juice if needed. Serve immediately.