Flaked tuna gets folded with crisp celery, sharp red onion, and a bright hit of Dijon and fresh lemon juice, then finished with a scattering of chopped parsley for a fresh, herby lift. The texture is creamy but still chunky, with plenty of crunch in every bite and just enough tang to keep things interesting. It comes together in one bowl in a matter of minutes, no cooking required, which makes it a go-to for quick lunches or a fast protein-packed snack. Pile it onto crisp lettuce cups, stuff it into a halved avocado, or eat it straight from the bowl with a fork. It also holds up well in the fridge for a couple of days, so it's easy to prep ahead for the week. This one's a simple, satisfying option to keep on repeat for a Paleo lunch rotation.
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Drain the tuna thoroughly, then turn it into a medium mixing bowl and break it apart with a fork until no large chunks remain.
Add the mayonnaise, celery, red onion, Dijon mustard, and lemon juice. Stir until everything is evenly combined and the mixture holds together.
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