1-First Step: Gather and prep your ingredients (2-3 minutes): Open 4 (5-ounce) cans of tuna and drain them well. If you are using water-packed tuna, drain thoroughly using a fine-mesh strainer or by pressing the tuna with a spoon. For oil-packed tuna, drain and rinse briefly under cold water to remove excess oil, then pat dry with paper towels. Measure out 1 cup mayonnaise but start by adding 1/4 cup to the bowl and add more later if needed. Finely chop 1/3 cup celery (about one rib) and mince 2 tablespoons onion and 1 clove garlic. Have your 2 tablespoons sweet pickle relish and 1 tablespoon lemon juice at the ready. Prep time should be about 5 minutes total.

2-Second Step: Flake the tuna and build the base (1-2 minutes): Place the drained tuna in a medium mixing bowl. Use a fork to break it into bite-sized flakes; avoid over-mashing so you keep pleasant texture. If you want a chunkier tuna salad, flake gently. For a smoother, more uniform texture that spreads easily on bread, break the tuna down a bit more.

3-Third Step: Add creaminess and aromatics (1-2 minutes): Add 1/4 cup mayonnaise to the bowl along with the finely chopped celery, minced onion, minced garlic, and 2 tablespoons sweet pickle relish. Add the 1 tablespoon lemon juice to brighten the mix. Use a spatula to fold everything together until evenly combined. At this point, taste and adjust the texture: if it seems dry, add more mayo a tablespoon at a time until you reach the desired creaminess. For a lighter option, swap some or all of the mayo with plain Greek yogurt or whipped silken tofu.

4-Fourth Step: Season and finish (1 minute): Season with salt and pepper to taste. The recipe recommends starting with 1/2 teaspoon salt and 1/4 teaspoon pepper for the full batch; mix and taste, then adjust. If you are using oil-packed tuna, reduce salt slightly because the oil-packed fish can be saltier. If you like more tang, add a little extra lemon juice or a touch of Dijon mustard.

5-Fifth Step: Chill or serve immediately (optional): You can serve this tuna salad right away, or cover and chill it in the refrigerator for at least 15-30 minutes to let the flavors marry. Chilling will firm up the mixture and let the relish and lemon juice mellow into the tuna. Store leftovers in an airtight container for up to 4 days in the fridge.