Open your cans of tuna with a can opener. Press the lid down to squeeze out all liquid. Put the dry tuna into your mixing bowl.

Chop the celery and onion into very small pieces. Peel and chop your hard-boiled eggs. Add these items into the bowl with the tuna.

Scoop the mayonnaise into the large mixing bowl. Add the sweet pickle relish on top of that. This creates the famous Southern texture.

Pour in the fresh lemon juice for some zing. Sprinkle a pinch of salt and black pepper. Do not add too much salt at first.

Use your spoon to fold the ingredients together. Break up any large chunks of tuna as you stir. Make sure the mayo coats every single piece.

Cover the bowl with plastic wrap or a lid. Put it in the fridge for thirty minutes. Serve it cold on bread or with crackers.