Tuna Recipe

Prepare tuna

Open the canned tuna and drain thoroughly. Transfer the tuna to a medium mixing bowl and use a fork to flake it into bite-sized pieces, removing any large chunks.

Chop vegetables and herbs

Finely dice the red onion and celery so they blend well in the salad. Chop the capers and parsley and set aside.

Combine dressing

In a small bowl whisk together the mayonnaise, Greek yogurt, Dijon mustard and fresh lemon juice until smooth. This creates a creamy but tangy dressing and helps control overall richness.

Mix salad

Pour the dressing over the flaked tuna. Add the diced red onion, celery, chopped capers and parsley. Gently fold everything together until evenly coated, taking care not to overwork the tuna to keep some texture.

Season to taste

Add salt, freshly ground black pepper and optional crushed red pepper flakes. Taste and adjust lemon, salt or pepper as needed. If the salad seems dry, add an additional teaspoon or two of mayonnaise or a squeeze more lemon.

Cover and chill for at least 15 minutes if time allows to let flavors meld. The salad can be served immediately if needed.

For sandwiches: toast bread if desired. Layer 3/4 cup of tuna salad per sandwich onto bread slices, add sliced tomato and avocado, and top with lettuce or mixed greens. Serve open-faced or closed.

For salad bowls: divide mixed greens among 4 plates. Spoon about 1/2 cup of tuna salad onto each bed of greens. Garnish with sliced cucumber, tomato, and extra parsley. Drizzle with a little olive oil and a squeeze of lemon if desired.

For simple snack: serve 1/3–1/2 cup tuna salad with crackers or on croissant halves. Store leftovers tightly covered in the refrigerator for up to 3 days.