Ingredients:

  • 2 (5 oz / 142g) cans good quality tuna in spring water or oil, drained very well
  • 1/4 cup finely minced red onion
  • 1/2 cup finely diced celery
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1/2 cup good quality full-fat mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon English Seasoning Mix (or celery salt/pepper mix)
  • Freshly ground black pepper, to taste
  • Pinch of sea salt, to taste

Instructions:

  1. Prepare the Tuna: Open the cans of tuna. Place the tuna into a fine-mesh sieve over the sink and press gently with the back of a spoon to remove as much liquid as possible. Transfer the drained tuna to a large mixing bowl.
  2. Flake the Tuna: Using a fork, gently break the tuna into small, uniform flakes. Avoid over-mashing; we want texture.
  3. Prep the Crunch: Add the finely minced red onion, diced celery, and chopped fresh parsley to the bowl with the tuna.
  4. Build the Binder: In a separate small bowl, whisk together the mayonnaise, Dijon mustard, and fresh lemon juice until smooth and emulsified.
  5. Seasoning Check: Stir in the English Seasoning Mix and a generous grind of black pepper into the wet mixture. Taste the binder mixture.
  6. Combine Gently: Pour the creamy binder over the tuna and vegetable mixture. Using a rubber spatula, gently fold the ingredients together. The goal is to coat everything without crushing the celery.
  7. Final Adjustments: Taste a small portion. Adjust salt or add a tiny splash more lemon juice if it tastes flat.
  8. Chill (Recommended): Cover the bowl and refrigerate for at least 30 minutes to allow the flavours to meld.