tuna salad

Ingredients

• 1 (5 ounce) can tuna in water, drained
• 1/2 cup mayonnaise
• 1/4 cup finely chopped celery
• 1/4 cup finely chopped red onion
• 1 tablespoon lemon juice
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt

Instructions

1. In a medium bowl, flake the drained tuna with a fork.
2. Add the mayonnaise, celery, red onion, and lemon juice to the bowl.
3. Season with black pepper and salt.
4. Mix well until all ingredients are combined.
5. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.

Notes

• For a creamier salad, add 1 tablespoon of plain Greek yogurt.
• Add 1/4 cup of chopped pickles for extra tang.
• Serve on croissants, lettuce wraps, or crackers.
• Store leftover tuna salad in an airtight container in the refrigerator for up to 3 days.