We buy canned Albacore tuna that’s been caught with hand-operated pole-and-lines. We also prefer the cans with tuna that’s been cooked in the can. This tuna tends to be more succulent and retains all of its natural juices and fats. (We share more details in the article.)
Tuna alternatives: If you cannot find sustainably-caught canned tuna, our recipe can still be used with flaked salmon or mashed chickpeas — use about 2 cups.
2 (5-ounce cans) sustainably-caught tuna, see tips
3 to 4 tablespoons mayonnaise, try our homemade mayonnaise
1 teaspoon Dijon mustard, optional
1 tablespoon fresh lemon juice
1 stalk of celery, finely chopped
1 scallion, finely chopped or use 1 tablespoon chopped onion
1 to 2 dill pickles, finely chopped, try our homemade pickles
1 tablespoon dill pickle juice, optional
Salt and fresh ground black pepper, to taste
If you have tuna packed in water or oil, drain it. If you have tuna that has been cooked in the can, there is no need to drain it. See tips for an explanation.
Place tuna in a bowl and break it up with a fork. Add three tablespoons of mayonnaise, the mustard, lemon juice, celery, scallion, pickles, pickle juice and a generous pinch of fresh ground black pepper. Mix well.
Taste, and then adjust with salt or another tablespoon of mayonnaise. Store in airtight food-safe containers in the fridge for up to 5 days. We do not recommend freezing the salad.