Ingredients:

  • 12 oz Wild Caught Albacore Tuna (solid white variety, in water, drained)
  • 1/2 cup Avocado Oil Mayonnaise
  • 2 stalks Celery hearts, finely diced
  • 1/4 cup Red onion, minced
  • 2 tbsp Fresh dill, chopped
  • 1/4 cup Dill pickles, diced
  • 1 tbsp Dijon mustard
  • 1 tbsp Freshly squeezed lemon juice
  • 1/2 tsp Freshly cracked black pepper
  • 1/4 tsp Smoked paprika
  • Kosher salt, to taste

Instructions:

  1. Open your tuna cans and move the contents to a fine mesh strainer. Press down firmly with the back of a heavy spoon to force out every drop of brine. Let this sit for 5 minutes to drain completely.
  2. Dice your celery hearts and red onion into small, uniform pieces. Toss them in a small bowl with a pinch of the kosher salt for 2 minutes. This sweats the vegetables so they don't release water later.
  3. Take a clean paper towel and pat the salted vegetables thoroughly dry. You want them to feel tacky, not wet.
  4. In your large mixing bowl, combine the avocado oil mayo, Dijon mustard, lemon juice, black pepper, and smoked paprika. Whisk until it looks like a smooth, pale orange emulsion.
  5. Add the drained tuna to the dressing bowl. Use a fork to flake the tuna into the size you prefer.
  6. Gently fold in the dried celery, onions, chopped fresh dill, and diced pickles. Fold, don't mash, to keep the texture interesting.
  7. Taste a small amount. Add the remaining kosher salt only if needed, as the tuna and pickles are already quite savory.
  8. Let the salad chill in the fridge for at least 10 minutes. This allows the flavors to meld.