2 tablespoons red onion minced, about 2 small slices
2 tablespoon minced hot dill pickles
1 tablespoon fresh lemon juice
1 clove garlic minced
salt and freshly ground black pepper
Instructions
In a medium bowl, combine tuna, mayonnaise, celery, onion, relish, lemon juice, and garlic.
Season to taste with salt and pepper (I like ½ teaspoons salt and ¼ teaspoon pepper).
Serve immediately or cover and chill until serving. Store leftovers covered in the refrigerator for up to 4 days
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