This zesty tuna salad is a flavorful twist on the classic recipe, perfect for sandwiches or as a standalone dish.
Open the canned tuna and drain the liquid.
Draining the tuna well ensures the salad isn't watery.
Chop the red onion finely.
Soak the chopped onion in cold water for a few minutes to reduce its sharpness.
Dice the dill pickles into small pieces.
Use a sharp knife for clean cuts and uniform pieces.
Peel and chop the hard-boiled eggs.
Chop the eggs into even pieces for consistent texture.
In a mixing bowl, combine the tuna, onion, pickles, and eggs.
Mix gently to avoid breaking the ingredients too much.
Add the mayonnaise, Dijon mustard, salt, and pepper to the bowl.
Adjust the seasoning to taste after mixing.
Mix everything together until well combined.
Ensure all ingredients are evenly coated with the dressing.
Serve the tuna salad as a sandwich filling or on a bed of lettuce.
For a fresh touch, garnish with chopped parsley or chives.
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