A delightful and creamy tuna salad with a touch of fresh herbs, perfect for sandwiches, salads, or melts.
Open the cans of tuna and drain the water.
Draining the tuna ensures the salad isn't too watery.
Finely chop the red onion, celery, and dill.
Use a sharp knife for precise chopping and to avoid bruising the herbs.
In a mixing bowl, combine the tuna, chopped vegetables, and dill.
Mix gently to keep the tuna chunks intact for better texture.
Add the mustard powder, Dijon mustard, and onion powder to the bowl.
Adjust the seasoning to your preference for a personalized flavor.
Stir in the mayonnaise until the mixture is creamy and well combined.
Add the mayonnaise gradually to achieve your desired creaminess.
Taste the salad and adjust the seasoning if needed.
A small squeeze of lemon juice can brighten the flavors.
Serve the tuna salad on bread, with crackers, or over a bed of greens.
For a warm option, use the salad as a filling for a tuna melt.
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