Get out and measure all of your ingredients.
Press cut tuna lid carefully, so you don't hurt yourself, into the tuna, while you are holding it over the sink to drain the liquid away. Your other option is to use paper towel and squeeze out the liquid from the tuna.
In a medium sized bowl, combine tuna, celery, onion and garlic.
Next, add pickles, relish or dill.
Last, add mayo and lemon juice.
Add salt and pepper. Adjust to suit personal taste.
Stir until blended together and combined.
Enjoy every bite!
This tuna salad can be refrigerated in airtight container for up to 2 days.