Bring a large pot of salted water to a boil.

Add the pasta to the boiling water and cook according to package instructions until al dente, about 8 to 10 minutes.

Drain the pasta in a colander and rinse under cold water.

In a large mixing bowl, combine the drained tuna, mayonnaise, sweet pickle relish, chopped celery, and chopped red onion.

Add the cooled pasta to the mixing bowl and stir gently to combine.

Drizzle in the lemon juice and season with salt and pepper to taste.

Cover the salad and refrigerate for at least 30 minutes.

Give the salad a good stir before serving.