Grab your two cans of tuna and drain them super thoroughly—seriously, squeeze those cans like your life depends on it. Any excess liquid makes your tuna salad recipe watery and sad. Pat the tuna dry with paper towels if you've got an extra minute. This step takes literally two minutes but makes a huge difference in texture.

Dump the drained tuna into a medium mixing bowl and use a fork to break it up into smaller flakes. Don't over-mix it though—you want some texture, not a mushy paste. I personally like chunks you can actually taste, not tuna dust.

Add the mayonnaise to your bowl along with the lemon juice and Dijon mustard, then stir everything together until combined. The mustard adds a subtle tang that stops the mayo from being too heavy. Mix gently so you don't destroy those flakes you just worked on.

Fold in the finely diced celery, shredded carrots, and green onions now—these guys add the crunch factor that makes people come back for seconds. The vegetables shouldn't be chopped too big or they'll overpower the tuna. I learned this the hard way when my 6-year-old picked out giant celery chunks!

Sprinkle in the sea salt, black pepper, and that cheddar cheese, then give it another gentle fold to distribute everything evenly. Taste it right now and adjust seasoning if you need to—this is your chance to make it perfect. I always add a pinch more salt than I think I need.

Stir in the chopped roasted peanuts and fresh parsley right before serving or storing. The peanuts keep better separate and stay crunchier this way. If you're making this ahead for the week, add them fresh to each serving.

Chill your tuna salad recipe for at least 30 minutes before serving if you've got the time—the flavors blend together even more. You can eat it right away, but trust me, waiting makes it taste better. Transfer to an airtight container and it'll last in the fridge for up to 4 days.