Tuna Salad

Method

1. Open the tin of tuna and press the lid down hard over the sink to drain off every drop of liquid — wet tuna makes a sloppy salad. Tip the 110 g of drained tuna into a medium mixing bowl and flake it with a fork into fine, even shreds, breaking up any solid chunks.
2. Trim and finely dice 40 g of celery into 3 mm pieces so it gives crunch without dominating. Mince 20 g of red onion as fine as you can, and chop 15 g of dill pickle to the same size as the celery.
3. In a small bowl, whisk 1.5 tbsp of mayonnaise with 0.5 tsp of Dijon mustard and 1 tsp of lemon juice until smooth and glossy. This loosens the mayonnaise so it coats the tuna evenly instead of sitting in lumps.