Ingredients:

  • 10 oz canned white albacore tuna (2 x 5 oz cans), water-packed and thoroughly drained
  • 0.33 cup avocado oil mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 2 stalks celery, finely minced
  • 2 tablespoons red onion, minced and soaked
  • 2 tablespoons dill pickles, chopped
  • 1 tablespoon fresh dill, finely chopped
  • 1 large hard-boiled egg, grated

Instructions:

  1. Place the canned tuna in a fine-mesh sieve and press firmly with a fork to remove all excess moisture.
  2. Mince the celery, red onion, and pickles into uniform 1/8-inch pieces. Pat dry with a paper towel to ensure maximum crunch.
  3. In a medium mixing bowl, whisk together the mayonnaise, Dijon mustard, and lemon juice until emulsified.
  4. Grate the cold hard-boiled egg directly into the dressing base to create a rich, custard-like texture.
  5. Add the drained tuna, minced vegetables, and fresh herbs to the bowl. Fold gently until the tuna flakes are evenly coated but not pulverized.