Tuna Recipe

Drain and Flake Tuna

Open the tuna cans and pour into a fine sieve. Press gently to remove excess water. Transfer drained tuna to a medium mixing bowl and use a fork to break it into flakes, leaving some larger pieces for texture.

Chop Vegetables

Finely dice the celery and mince the red onion. Chop the parsley and roughly chop the rinsed capers. Add all three to the bowl with the flaked tuna.

Make the Dressing

In a small bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, and lemon juice until smooth. Season the dressing with 1/2 tsp salt and 1/4 tsp freshly ground black pepper; reserve the remaining pepper to taste later.

Combine Tuna and Dressing

Pour the dressing over the tuna-vegetable mixture. Gently fold everything together with a rubber spatula or spoon until evenly coated. Taste and adjust seasoning: add remaining black pepper if desired and up to 1/4 tsp more salt if needed.

Rest (optional)

For best flavor, cover the bowl and refrigerate the tuna salad for 20–30 minutes to let the flavors meld. If serving immediately, proceed to assemble.

Assemble Plates

Serve the tuna salad over mixed greens or spoon onto toasted bread or crackers. Garnish with additional chopped parsley and lemon wedges. Serve sliced tomatoes or cucumber on the side if using.

Storage

Store leftover tuna salad in an airtight container in the refrigerator for up to 3 days. If it seems dry after storage, stir in 1–2 tsp mayonnaise or yogurt before serving.