Tuna Salad Recipe

Prepare tuna

Open the canned albacore and drain thoroughly. Transfer tuna to a medium mixing bowl and use a fork to flake it into bite-sized pieces, leaving some texture (do not mash completely).

Make dressing

In a small bowl combine mayonnaise, Greek yogurt, Dijon mustard, lemon juice, and lemon zest. Whisk until smooth and homogenous.

Combine salad ingredients

Add the diced celery, diced red onion, chopped capers, chopped parsley, and sliced chives to the bowl with the flaked tuna. Pour the dressing over the tuna and gently fold with a rubber spatula or spoon until evenly coated.

Season

Season the salad with kosher salt and freshly ground black pepper. Taste and adjust: add additional lemon juice for brightness, salt for seasoning, or up to 1/4 tsp red pepper flakes if using for heat.

Chill briefly

Cover the bowl and refrigerate for at least 15–20 minutes to let flavors meld (30–60 minutes is ideal). If serving immediately, allow at least 10 minutes for flavors to marry.

If using, fold the finely diced dill pickle or cornichon into the salad right before serving for a tangy crunch.

Serve the tuna salad on a bed of mixed greens, scooped into romaine leaves, or spread on slices of country bread or rolls. Garnish with extra chives or parsley if desired.

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