Begin by draining a can of wild albacore tuna and transferring it to a medium mixing bowl. Use a fork to break it into bite-sized pieces.

Chop about 1-2 stalks of celery and a quarter of a red onion, then add them to the bowl with the tuna.

Add a generous dollop of mayonnaise, about 2-3 tablespoons, to the tuna mixture.

Include a teaspoon of Dijon mustard, and sprinkle in a pinch of kosher salt and freshly ground pepper.

Chop a handful of fresh herbs, such as parsley or chives, and stir them into your tuna salad.

Taste and adjust the seasoning as needed.

Serve immediately by scooping into lettuce leaves, spreading on whole grain bread, or alongside vegetable sticks.