Instructions: Drain the tuna in a colander and shred with your fingers until no clumps remain and the texture is fine and even.

Transfer the tuna to a medium bowl and mix in lemon juice, salt, pepper, celery, onion, pickles, garlic and parsley until evenly blended. Fold in mayonnaise and mustard until tuna is moistened.

Salad can be covered and refrigerated for up to three days.

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