The Most Addictive Tuna Salad

300 grams tuna (4 pouches or 2 cans), flaked really well

1/4 cup dairy free cream cheese (this is what I used)

1/2 cup mayo

1/4 red onion, minced well

1 celery rib, minced well

2 dill pickle spears, minced

1/4 cup bread and butter pickles, minced

1/2 tsp dried dill

1 tbs Worcestershire sauce

Salt & Pepper to taste

1. The first, most important step is to make sure that you flake the tuna chunks really well. They should all be pretty small in size and uniform in shape/size.

2. Mix all the ingredients together in the same bowl and let sit in the fridge for about an hour (you can eat immediately but the flavors only get better the longer it sits in the fridge).

3. Serve on a tuna melt or dip with crackers!

Note: If you’re not dairy free, just use normal cream cheese!