Flaky, tender tuna is broken apart and tossed with crisp celery, sharp red onion, and a squeeze of fresh lemon juice for brightness in every bite. A spoonful of Dijon mustard adds tang and depth, while a scatter of fresh parsley keeps things light and herby. The texture comes together rich and creamy, easy to scoop onto a bed of greens or into lettuce cups for a quick, satisfying meal. It keeps well in the fridge for a couple of days, making it a solid make-ahead option for busy weeks. This one is a great fit for a Whole30 kitchen, delivering all the classic flavor of tuna salad without any fuss.
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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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