Gather all your ingredients: canned wild albacore tuna, mayonnaise, sweet pickle relish, sliced celery, garlic powder, onion powder, salt, and pepper. Drain the tuna and place it in a medium mixing bowl.

Add the drained tuna to the bowl along with the mayonnaise, sweet pickle relish, and sliced celery. Use a fork to gently break up the tuna while combining the ingredients.

Sprinkle in garlic powder and onion powder, then add salt and pepper to taste. Mix well to ensure flavor in every bite.

Serve the salad over lettuce leaves, on whole-grain bread, or with yuca chips.

Store any leftovers in an airtight container in the refrigerator for up to 3 to 5 days.