There may be as many versions of tuna salad as there are fish in the sea. But it’s hard to beat the classic, with good old mayonnaise and just a hint of scallion and dill. If you like crunch, add a bit of finely chopped celery as well.
|1||12-ounce can||tuna fish (water-packed)|
|2||teaspoons||dry dill weed|
|1/2||teaspoon||freshly ground black pepper|