Tuna Salad…the best

 I will occasionally use canned tuna, usually packed in water but when Brenda is not looking, packed in olive oil. For Lent though we buy Ahi Tuna usually frozen and I use this for tuna salad.

6 ounces Ahi tuna, thawed if frozen

2 stalks of celery fine dice

1/2 medium onion fine dice

1/2 lemon juiced

3/4 c mayo or more to taste

1 teaspoon dill weed

Salt and fresh cracked pepper to taste. I used Trader Joe’s Rainbow peppercorns. 

I pan fry the tuna in olive oil till medium rare, flipping once. It has a nice golden crust on it. Flake the tuna steak with forks to 1/2 inch chunks and place in a bowl with the veggies, mayo, lemon juice and dill. Stir, careful not to break up the tuna.