If using a whole smoked yellowfin fillet, remove any skin and bones and flake the tuna with a fork into bite-sized pieces. Measure 10 oz and place in a medium mixing bowl.

Soften cream cheese

Ensure 4 oz cream cheese is at room temperature (about 20–30 minutes out of fridge). This allows easy blending for a smooth dip.

Combine base ingredients

To the bowl with flaked tuna add the softened cream cheese, 3 tbsp mayonnaise, and 2 tbsp Greek yogurt. Add 1 tbsp lemon juice, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 1 tsp hot sauce (optional), 1 tsp freshly ground black pepper, and 1/2 tsp kosher salt. Use a rubber spatula or a fork to fold the mixture until mostly smooth with some texture remaining. Taste and adjust seasoning (more lemon, salt or pepper) as needed.

Aromatic Mix-ins

Prepare aromatics: Very finely dice 1/4 cup red onion and 1/4 cup celery. Rinse and roughly chop 1 tbsp capers. Thinly slice 2 tbsp chives and chop 1 tbsp parsley.

Fold aromatics into base: Gently fold the diced onion, celery, chopped capers, chives and parsley into the tuna-cream cheese base until evenly distributed. Do not overmix; you want small distinct pieces for texture.

Finishing & Garnish

Adjust consistency and flavor: If dip feels too thick, stir in up to 1–2 tsp additional mayonnaise or yogurt to reach desired creaminess. Check seasoning one final time and add a pinch more salt, a squeeze of lemon, or a dash of hot sauce if needed.

Plate and garnish: Transfer dip to a serving bowl. Drizzle 1 tsp extra-virgin olive oil over the top, sprinkle 1/4 tsp smoked paprika and 1/2 tsp lemon zest, and finish with 1 tbsp chopped fresh parsley. Optionally add a few small whole capers on top for presentation.

Serve: Arrange toasted baguette slices or crackers (about 24 pieces) around the bowl and serve immediately. Leftovers can be covered and refrigerated for up to 2 days; allow to come to room temperature 15–20 minutes before serving.