Start by gathering all your ingredients. This makes the process smooth and efficient. I often chop the celery and mince the red onion first. The crunchiness of the celery adds texture, while the red onion gives a zesty kick.

In a mixing bowl, combine the mayonnaise, lemon juice, garlic, salt, and pepper. Stir until you achieve a nice, smooth consistency. This creamy dressing is the heart of your salad. Keep tasting to ensure it meets your flavor preference. Adjust the mayo or seasoning as needed.

Open those cans of tuna and drain them thoroughly; we want a salad, not a tuna soup! Flake the tuna into your bowl of creamy goodness. Gently fold it into the mixture using a spatula. You want to maintain some of that tuna's chunkiness for texture.

Now it’s time to add the chopped celery and minced red onion. These ingredients not only contribute to the texture but also enhance the overall taste.

Gently mix them in, letting those flavors mingle without turning the tuna into a mushy mix.

Now comes the sweet pickle relish. It adds a fun tang and subtle sweetness that balances out the savoriness of the tuna. Fold it in gently. The colors and textures should start popping at this point!

Taste your salad one last time. This step is crucial. Is it seasoned enough? Salt, pepper, or even a tad more lemon can make a world of difference. Make adjustments based on your preferences.

You can serve the salad right away, or let it chill in the fridge. I find that the flavors meld together beautifully after some time in the refrigerator. If you’re looking for a refreshing summer meal, chilling the salad for at least 30 minutes is ideal.

Serve your tuna salad on top of lettuce leaves, or stuff it into a sandwich. Whatever fits your craving at the moment!