Classic Tuna Salad

Tuna salad is one of those recipes everyone thinks they know, but the details are what lift it from sad desk lunch to something you actually look forward to. This classic version leans on a few smart additions: dry mustard for a sharp, tangy backbone, a spoonful of sweet relish for a little sweet-and-sour balance, and an optional pinch of cayenne for warmth.

Crunch is the other half of the equation. Finely chopped celery and onion run through the creamy tuna mixture, so every bite has texture instead of turning into a soft paste.

It comes together in one bowl in about five minutes, no cooking required. Pile it onto bread for a sandwich, scoop it over greens, or spread it on crackers. A short chill in the fridge first lets the flavors settle and meld into something better than the sum of its cans.

Kitchen Tips

• Drain the tuna well before mixing so the salad stays creamy rather than watery.
• Chop the celery and onion finely so the crunch runs through every bite evenly.
• Let it chill 15 to 30 minutes before serving; the flavors meld and the dry mustard mellows.

Variations

• Turn leftovers into a tuna melt with cheese on toasted bread.
• Swap the sweet relish for chopped dill pickle, or add diced apple or grapes for a sweet crunch.