Ingredients:

  • 3 cans (5 oz each) solid white albacore tuna in water, drained thoroughly
  • 1/2 cup avocado oil mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tbsp freshly squeezed lemon juice
  • 1 tsp juice from the pickle jar
  • 2 large hard-boiled eggs, cooled and diced
  • 1/2 cup celery, finely diced
  • 1/4 cup red onion, finely minced
  • 2 tbsp fresh dill, chopped
  • 1/4 cup kosher dill pickles, diced
  • 1/4 tsp salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Place the drained tuna in a fine-mesh strainer and press firmly with a fork to remove every drop of excess canning liquid. <small>Note: This prevents the dressing from breaking and becoming thin.</small>
  2. In a large mixing bowl, whisk together the 1/2 cup avocado oil mayonnaise, 1 tbsp Dijon mustard, 1 tbsp lemon juice, and 1 tsp pickle brine until the dressing is emulsified and smooth.
  3. Add the bone dry tuna to the dressing bowl. Use a fork to gently flake the tuna, folding it into the dressing until every piece is coated and shimmering.
  4. Fold in the 2 diced hard boiled eggs, 1/2 cup finely diced celery, and 1/4 cup minced red onion.
  5. Add the 2 tbsp chopped fresh dill and 1/4 cup diced kosher dill pickles. The aroma should be sharp, herbaceous, and bright.
  6. Season with 1/4 tsp salt and 1/4 tsp cracked black pepper. <small>Note: The pickle juice and tuna already contain sodium, so taste before adding more.</small>
  7. Give the mixture one final gentle fold until the textures look uniform and colorful.
  8. Serve immediately on toasted sourdough or crisp lettuce cups.