Ingredients:

  • 2 x 5 oz cans Albacore Tuna (packed in water or spring water), thoroughly drained
  • 1/4 cup Mayonnaise (preferably whole egg)
  • 2 Tbsp Plain Greek Yogurt (full-fat or 2%)
  • 2 large Celery stalks, finely diced
  • 1/4 medium Red Onion, very finely minced
  • 1 Tbsp Capers (brined), rinsed and lightly chopped
  • 1 medium Dill Pickle (or cornichon), finely diced
  • 1 Tbsp Fresh Lemon Juice
  • 1 Tbsp Fresh Dill, finely chopped
  • 1/2 tsp Kosher Salt (or fine sea salt), or to taste
  • 1/4 tsp Black Pepper, or to taste

Instructions:

  1. Drain the Tuna: Open the cans of tuna and drain them aggressively using a fine-mesh sieve or colander. Press down firmly with the back of a spoon to remove as much liquid as possible. This is the critical step.
  2. Flake the Tuna: Transfer the drained tuna to the mixing bowl. Use a fork to gently flake the tuna into medium-sized pieces.
  3. Prepare the Aromatics: Finely dice the celery, red onion, capers, and dill pickle. Aim for a consistent, small dice so the texture is uniform throughout the salad.
  4. Whisk the Binder: In a separate small bowl (or directly over the tuna bowl), combine the mayonnaise, Greek yogurt, and fresh lemon juice. Whisk until smooth.
  5. Add Seasoning: Stir the chopped fresh dill, salt, and black pepper into the binder mixture.
  6. Combine the Salad: Add the diced celery, onion, pickles, and capers to the bowl with the flaked tuna.
  7. Fold Gently: Pour the prepared binder/dressing over the tuna mixture. Using a rubber spatula, gently fold all the ingredients together until just combined. Do not overmix, as this will turn the tuna into a mushy paste.
  8. Taste and Adjust: Taste a small sample. Adjust the salt, pepper, or lemon juice as needed. If you prefer it creamier, add another splash of yogurt.
  9. Chill (Recommended): Cover the bowl and refrigerate the tuna salad for at least 30 minutes. Chilling allows the flavours to settle and intensifies the crunch of the vegetables.
  10. Serve: Use immediately, or store in an airtight container in the refrigerator for up to 3 days.