If you’re looking for the world’s greatest tuna salad recipe, here it is! Unlike most tuna salads, my version is neither bland nor sloppy. It’s moist, flavorful, and has a good crunch.

To make world’s greatest tuna salad, you will need celery, dill pickles, 2 cans of solid white tuna in water, and mayo. This recipe is very flexible, no precise measurements required.

Start by draining the tuna thoroughly (I give the liquid to my cat, Pumpkin, or you can just toss it). In a mixing bowl, break up the tuna a little. I like it somewhat chunky. Dice up the celery and pickles (I used 4 stalks and 6 mini pickles). Add the diced veggies to the tuna and combine with your desired level of mayo. When in doubt, go easy. This isn’t a soup, after all. It shouldn’t be swimming.

This can be served right away, or chilled overnight. It will keep up to 2 days, but be careful. If kept overnight, add a little extra mayo if it seems dry.

World’s greatest tuna salad is great on its own or made into a sandwich. I also like it as a snack or appetizer, served with crackers. If you’re dieting, or need a low-carb option, try spreading tuna salad on cucumber slices. Because this dish is parve, it will compliment any meal perfectly!