Tuna Fish Sandwich

Method

1. Open 1 tin of tinned tuna and drain it thoroughly, pressing the fish against the lid with the back of a fork so no water or oil is left; wet tuna makes a soggy sandwich. Tip it into a small bowl and flake it with the fork into coarse shreds, not a paste.
2. Finely dice 1 tbsp of celery and finely chop 1 tbsp of red onion and 1 tbsp of dill pickle — all about 3 mm, small enough to bind into the salad but big enough to crunch.
3. Add 1 tbsp of mayonnaise, 1 tsp of lemon juice, 0.25 tsp of fine salt and 0.13 tsp of freshly ground black pepper to the tuna along with the chopped vegetables. Fold everything together with the fork until just coated and creamy — 20 to 30 seconds of mixing; over-working turns it to mush. Taste and adjust the salt and lemon.