Tuna Salad Recipe | Chicken of the Sea

Fill a small bowl with cold water, add minced red onion and let soak for 5 minutes.Drain and let dry on paper towels.In a bowl, combine the mayonnaise, celery, red onion, mustard, parsley and relish. Stir in the tuna and then season to taste with salt, pepper, and lemon juice. Stir to combine well.Serve in a wrap, in a sandwich, on mini toasts.For low-carb/gluten-free, serve on cucumber slices, in lettuce cups, or in a salad.