- Empty the tuna fish into a colander. Drain and rinse with cold water for 20-30 seconds. Using the back of a spatula, GENTLY press any remaining water. Set aside.
- In a large bowl add the mayo and pepper. Next, add the tuna fish, dill and green onions.
- Using a spoon or spatula gently mix to combine. Try not to break up all of the chunks as you want some chunks for texture and body.
- Taste and if desired, add additional mayo. Serve immediately or cover and store in the fridge for up to 5 days.