Love's Organic Tuna Salad Recipe

Prepare tuna

Open the canned tuna and drain well. Transfer tuna to a medium mixing bowl and use a fork to flake the fish into bite-sized pieces, leaving some texture.

Mix dressing

In a small bowl, whisk together the organic mayonnaise, Greek yogurt, Dijon mustard, lemon juice, olive oil, and apple cider vinegar until smooth and homogenous.

Season the dressing with the measured salt and freshly ground black pepper. Taste and adjust — the dressing should be bright, slightly tangy, and creamy.

Pour the dressing over the flaked tuna. Gently fold with a spatula or spoon until tuna is evenly coated. Avoid overworking to keep tender flakes.

Prepare the vegetables: finely dice the celery, thinly slice the scallions, core and dice the apple (if using), chop the capers, and mince the fresh parsley and dill.

Add the prepared celery, scallions, apple, capers, parsley, and dill to the tuna bowl. Fold gently to combine, ensuring even distribution without mashing the tuna.

Taste and adjust seasoning: add a pinch more salt, a squeeze more lemon, or extra pepper if desired. If the salad feels dry, add up to 1 tablespoon more mayonnaise or yogurt, one teaspoon at a time.

Chill (optional): for best flavor meld, cover the tuna salad and refrigerate 20–30 minutes. If serving immediately, it’s still delicious at once.

Plate: divide mixed baby greens among 4 plates (about 1 cup each). Spoon the tuna salad onto the greens or serve alongside on whole-grain bread or seeded crackers (about 2 slices or a handful of crackers per serving).

Garnish with extra parsley, a crack of black pepper, and lemon wedges on the side. Serve chilled or at cool room temperature.