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Ingredients Jump to Instructions ↓

  1. 2 2 (6-ounce) cans solid white tuna in water

  2. 2 tablespoons lemon juice

  3. 2 tablespoons chopped pickles (sweet or dill , optional)

  4. 1/2 small clove garlic , minced or pressed through garlic press

  5. 1/4 teaspoon Dijon mustard LIME & HORSERADISH TUNA SALAD

  6. 2 (6-ounce) cans solid white tuna in water

  7. 2 tablespoons lime juice

  8. 1/2 teaspoon grated lime zest

  9. 1/2 teaspoon table salt

  10. 1/4 teaspoon ground black pepper

  11. 1 small rib celery , minced (about 1/4 cup)

  12. 2 tablespoons minced red onion

  13. 3 tablespoons prepared horseradish

  14. 2 tablespoons minced fresh parsley leaves

  15. 1/2 cup mayonnaise

  16. 1/4 teaspoon Dijon mustard

Instructions Jump to Ingredients ↑

  1. The technique is the key rather than the exact ingredients. Use the best tuna you can, and press all of the excess moisture out of it. Drain tuna in colander and shred with fingers until no clumps remain and texture is fine and even. Transfer tuna to medium bowl and mix in all other ingredients, except mayonnaise and mustard, until evenly blended. Fold in mayonnaise and mustard until tuna is evenly moistened. (Can be covered and refrigerated up to 3 days.)

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