2medium eggsboiled, separate the yokes from the whites
¼cupmayonnaise
3tablespoonsparsleychopped roughly
½largeonionminced
¼cupcelerychopped
3tablespoonslemon juicefreshly squeezed
1dashwhite pepper
1dashsalt
1dashpepper
Instructions
Start by whisking together in a large bowl the mayo, egg yokes and 2 tablespoons of lemon juice, tuna, roughly chopped egg whites, parsley, white pepper, onion and celery to the bowl and stir carefully until the tuna is well coated. Be sure to fold in gently as not to pulverize the tuna. Add the remaining lemon juice as needed and salt and pepper to taste.
Allow to chill for at least 1 hour or overnight if possible, allowing the flavours to enhance one another.
Serve on a bed of iceberg lettuce, with water-crackers and a slice or 2 of lemon.