CLASSIC TUNA SALAD

2 cans (6 ounces each) albacore tuna in water (StarKist recommended)
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup minced celery
2 tablespoons minced red onion
2 tablespoons minced dill or sweet pickles
1/2 small garlic clove, minced or pressed
2 tablespoons chopped parsley
1/2 cup mayonnaise
1/4 teaspoon Dijon mustard

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 lemon juice, salt, pepper, celery, onions, pickles, garlic and parsley until evenly blended.

Fold in mayonnaise and mustard until tuna is evenly moistened. (Can be covered and refrigerated up to 3 days.)

Servings: 4 (Makes 2 cups)
Source: The America's Test Kitchen Cookbook by the Editors of Cooks' Illustrated