“This recipe comes from The America's Test Kitchen Cookbook.”
READY IN:
15mins
YIELD:
4 Sandwiches
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Drain tuna in colander and shred with fingers until no clumps remain and texture is fine and even.
  2. Transfer tuna to medium bowl and mix in lemon juice, salt, pepper, celery, onion, pickles, garlic, and parsley until evenly blended.
  3. Fold in mayonnaise and mustard until tuna is evenly moistened. (Can be covered and refrigerated up to 3 days).

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