I tried making a tuna salad, haven't made one in several years, and the next day it was soggy. Looked like it was separating. Liquid in the bottom of the bowl. Any idea how "not" to get this problem? I rinse and dry my tuna, drain the relish, pat the relish with a paper towel to remove any liquid. Mix in the mayo, and the next day...soggy! I've tried different recipes, different ingredients, and always the same problem. I've noticed some recipes call for lemon juice. Does that do anything?