Tuna Fish Salad Recipe

Open and drain the canned tuna thoroughly. Use a fork to flake the tuna into bite-sized pieces and transfer to a medium mixing bowl.

Add the finely diced celery and red onion to the bowl with the tuna.

Stir in the sweet pickle relish, capers (if using), and chopped parsley so they are evenly distributed through the tuna.

In a small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, and lemon zest until smooth.

Season the dressing with kosher salt, freshly ground black pepper, and the optional sugar. Taste and adjust seasoning: add more lemon juice for brightness, more mayonnaise for creaminess, or more salt and pepper as needed.

Pour the dressing over the tuna mixture. Use a rubber spatula or fork to fold the dressing through the tuna gently until everything is evenly coated. Avoid overworking to keep some texture in the tuna and celery.

Cover and refrigerate the salad for at least 20 minutes to let flavors meld. For best flavor, refrigerate 1 hour. If refrigerating longer than 2 hours, give a quick stir and re-taste for seasoning.

Arrange mixed salad greens or butter lettuce on plates or a serving platter.

Spoon the chilled tuna salad onto the greens or use it as a filling for sandwiches, placing on bread, rolls, or crackers. If serving with sliced tomato or cucumber, arrange them alongside or beneath the tuna.

Finish with an extra grind of black pepper and an optional small sprinkle of chopped parsley or lemon zest for color. Serve immediately.