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Place the tuna in a colander and drain well. Shred the tuna with your fingers, breaking up any clumps until it has a fine and even texture. Put the tuna in a medium bowl and mix in the lemon juice, celery, onion, pickles, garlic, salt, pepper, and parsley until well blended. Fold in the mayonnaise and Dijon until mixture is evenly moistened. Salad can be kept covered in the refrigerator for up to 3 days.
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Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Italian classic espresso — 58mm portafilter, upgradeable, reliable
Encyclopedic Thai reference — history, ingredients, technique, 300+ recipes