Open the tuna cans and drain thoroughly. Transfer the drained tuna to a medium mixing bowl and use a fork to flake it into small, evenly sized pieces.

Prep vegetables and mix-ins

Finely dice the celery, red onion, and dill pickle. Rinse and chop capers if using. Finely chop fresh dill or measure dried. Reserve a small amount of celery leaves or parsley for garnish.

Combine dressing

In a small bowl, whisk together the mayonnaise, Greek yogurt (if using), Dijon mustard, and fresh lemon juice until smooth. Season with half the salt and half the pepper and whisk again.

Assemble salad

Add the diced celery, red onion, dill pickle, and capers to the bowl with flaked tuna. Pour the dressing over the tuna mixture. Add the chopped dill and gently fold everything together with a spatula or spoon until evenly coated. Taste and adjust seasoning, adding the remaining salt and pepper as needed.

Chill and rest

Cover the bowl and refrigerate for at least 15–30 minutes to allow flavors to meld. If you need the salad immediately, let it rest at room temperature for 5–10 minutes instead.

Finish and garnish

Before serving, give the salad a final stir. Sprinkle the reserved celery leaves or chopped parsley on top for color and freshness. Add an additional squeeze of lemon if desired.

To Serve (optional)

For a light meal, serve 1/2 to 3/4 cup tuna salad over 1 cup mixed greens per person. For sandwiches, toast the bread or rolls if desired and spread 3/4 to 1 cup tuna salad between slices. For a snack, serve with crackers and cucumber slices.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Stir before serving. Do not freeze mayonnaise-based tuna salad.