Ingredients:

  • 2 cans (5 oz each) Wild Albacore tuna, packed in water, drained
  • 1/3 cup avocado oil mayonnaise
  • 1 tbsp Dijon mustard
  • 2 ribs celery, finely diced (approx. 1/2 cup)
  • 2 tbsp red onion, finely minced
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp fresh lemon juice
  • 1/2 tsp lemon zest
  • 1/4 tsp sea salt
  • 1/2 tsp black pepper

Instructions:

  1. Drain the tuna cans thoroughly using a fine-mesh strainer. Transfer the tuna to a mixing bowl and use a fork to flake the meat until no large clumps remain.
  2. In a small separate ramekin, whisk together the mayonnaise, Dijon mustard, lemon juice, and lemon zest until emulsified.
  3. Pour the dressing over the flaked tuna. Add the diced celery, red onion, and parsley.
  4. Gently fold the ingredients together with a spatula or spoon until the tuna is velvety and evenly coated. Season with salt and pepper.