First, drain the tuna thoroughly to keep the mixture from getting too watery; this step is crucial for a creamy texture. If you prefer, give the tuna a quick shred with a fork to make it easier to mix.

Next, finely chop the celery and onion to add that satisfying crunch without overwhelming the other tastes.

In a medium bowl, combine the drained tuna, mayonnaise, celery, onion, relish, lemon juice, and garlic for a balanced mix. Gently stir everything together to blend the flavors evenly, adjusting as needed.

Season with salt and pepper to your liking, and remember that this quick tuna salad recipe benefits from a short chill in the fridge to let the tastes meld.

For added variety, try substitutions like Greek yogurt for mayo if you’re watching calories, or vegan mayo for plant-based diets.

Once prepared, serve it on fresh greens, in sandwiches, or with crackers for a versatile meal.