Start by prepping your fresh ingredients. Chop the celery and red onion finely. Notice how each slice of celery snaps—this will translate into that perfect crunch in the salad. Drain the water chestnuts and set them aside, and don’t forget to chop your pecans roughly. We want them to add texture, not overpower the dish.

In a mixing bowl, combine the mayonnaise, garlic powder, and lemon juice. Give it a good stir until you achieve a silky consistency. This base is going to be the heart of your salad, so spend a moment ensuring it’s well-blended.

Open your can of albacore tuna and drain it well. Flake it lightly with a fork, removing any large chunks. Add it to the mayonnaise mixture. Mix gently so the tuna does not disintegrate completely; you want to maintain some texture for that robust bite.

Now it’s time to add the chopped celery, minced red onion, water chestnuts, and pecans into the mix. Use a spatula to fold everything together gently. This step allows all those flavors to find one another without turning the mixture into mush.

Transfer your salad into a clean bowl or container. Cover it and let it chill in the refrigerator for at least 30 minutes. This resting period enhances the flavors. When you’re ready, serve it chilled over greens, on a sandwich, or even with crackers.