I am a very finiky eater when it comes to tuna salad, to me, the very BEST is all-white deli-style tuna fish. Firm, all-white with flecks of chopped celery and just enough mayo to bind it.

My secret is buying solid all-white tuna packed in water. I drain it very well. Then I flake it with a fork until its light and fluffy and airy.

I add 1 Tbsp. mayonnaise at a time blending until just binded.

Then I add the chopped celery and blend, if I need to put a little bit more mayonnaise in, I do. I make two cans at at time.