My Best Tuna Salad

Ingredients

• 4 cans of tuna in water.

• 1/2 red Onion diced

• 4 celery sticks diced

• 1/2 of Cucumber diced

• 2 cups Mayo

• 1 teaspoon Pink Salt

• 1/2 teaspoon Black Pepper

• 1/2 teaspoon Paprika

• 1 & 1/2 tablespoons Red Wine Vinegar

• 1 tablespoon Dijon Mustard

Start by cutting all of the vegetables and draining the tuna. Place the vegetables in one bowl and the drained tuna in a different bowl.

If you don't like touching tuna or want fishy hands, you may want to use gloves for this next part. Working in batches, pick up a handful of tuna, slowly squeeze all of the liquid out of it, and put the dry tuna into the bowl with the rest of the vegetables; repeat this step until all of the tuna is squeezed dry. This crucial step yields tuna salad that isn't soggy.

Once done with the tuna, add the spices to the bowl and mix. Then, add the mayo, vinegar, and mustard and stir until well combined. Refrigerate for up to seven days.