A refreshing and flavorful tuna salad with a zesty twist, perfect for any occasion.
Drain the canned tuna and place it in a mixing bowl.
Ensure the tuna is well-drained to avoid excess moisture in the salad.
Chop the celery, bell pepper, and water chestnuts into small, bite-sized pieces.
For uniform texture, try to chop the vegetables into similar-sized pieces.
Peel and dice the hard-boiled eggs.
Use a sharp knife to dice the eggs cleanly without crumbling.
Combine the tuna, chopped vegetables, diced eggs, and pimientos in the mixing bowl.
Gently mix to avoid breaking the tuna chunks too much.
In a small bowl, whisk together the mayonnaise, Dijon mustard, salt, and black pepper.
Taste the dressing and adjust seasoning if needed before adding to the salad.
Pour the dressing over the tuna mixture and gently fold to combine.
Ensure the dressing coats all the ingredients evenly for the best flavor.
Cover the bowl and refrigerate for at least 3 hours.
Chilling allows the flavors to meld together for a more cohesive taste.
Serve the salad chilled with crackers, on lettuce leaves, or in hollowed-out tomato shells.
For a creative presentation, use colorful lettuce leaves or vibrant tomato shells.
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