This tuna salad is a classic for a reason. It balances the richness of mayonnaise with the crunch of celery and the zing of lemon. Perfect for sandwiches or on a bed of greens.
- Drain the canned tuna very well. Press it down in a colander to remove excess water or oil. Flake it into a bowl with a fork.
- Finely dice the celery stalks and red onion. Add them to the bowl.
- Stir in the mayonnaise, lemon juice, chopped fresh dill, salt, and freshly cracked black pepper. Mix until creamy and combined.
- Taste and adjust seasoning. Add a pinch of celery salt if you have it.
- Cover and refrigerate for at least 30 minutes to let the flavors meld. Serve cold.