Put the dry tuna into your mixing bowl. Use your fork to break it apart. Do not leave any large chunks behind. The texture should be fine and very even. This helps the mayo coat every single piece.

Wash the celery sticks under cold water. Cut them into very tiny, small pieces. You want a crunch but no big lumps. Small pieces mix better with the creamy tuna. Add the chopped celery into the mixing bowl.

Scoop the mayonnaise into the tuna bowl now. Use a high-quality brand for better taste. Mix it slowly with your sturdy fork. Make sure the tuna is fully covered. It should look moist but not too oily.

Sprinkle the salt and pepper over the top. Add a small splash of fresh lemon juice. Stir the mixture one last time today. Taste a little bit to check the flavor. Add more salt if you think it needs it.

Cover the bowl with some plastic wrap. Place it in the fridge for thirty minutes. Cold tuna salad tastes much better on bread. This time lets the flavors blend together well. Now your tuna is ready to eat!