Drain tuna in collander and shred with fingers until no clumps remain and texture is fine and even. Transfer tuna to a medium bowl and mix in the lemon juice, salt, pepper, celery, onion, pickles, garlic and parsley until evenly blended. Fold in the mayonnaise and mustard until tuna is evenly moistened.

Can be covered and refrigerated up to 3 days.

Variations on Classic Tuna Salad.

Tuna Salad with Balsamic Vinegar and Grapes. Follow classic recipe omitting lemon juice, pickles, garlic and parsley. Add 2 tablespoons balsamic vinegar, 6 ounces halved red seedless grapes (about 1 cup), 1/4 cup lightly toasted slivered almonds and 2 teaspoons minced thyme leaves.

Curried Tuna Salad With Apples and Currants. Follow classic recipe, omitting pickles, garlic and parsley. Add 1 medium firm, juciy apple, cut into 1/4-inch dice (about 1 cup), 1/4 cup currants and 2 tablespoons minced fresh basil leaves. Mix 1 tablespoon curry powder into mayonnaise before folding into tuna.

Tuna Salad With Cauliflower, Jalapeno and Cilantro. Follow classic recipe omitting pickles, garlic and parsley. Add 4 ounces cauliflower florets cut into 1/2-inch pieces (about 1 cup), 1 medium jalapeno chile, minced (about 2 tablespoons), 2 medium scallions, minced (about 1/4 cup) and 2 tablespoons minced fresh cilantro leaves.

Note: Other additions to consider; capers, celery salt, creole mayonnaise, other spice mustards, hardboiled eggs, cajun spices.