Tuna Salad Plate Recipe

Prepare greens and vegetables

Wash and dry mixed salad greens thoroughly. Place 4 cups of mixed greens evenly on a large serving plate or divide between 2 plates. Scatter the halved cherry tomatoes and sliced cucumber over the greens. Thinly slice 1/4 cup red onion and distribute on top. Quarter 2 hard-boiled eggs and arrange them around the plate.

Make tuna filling

Open and drain 12 oz canned tuna. Flake tuna with a fork into a medium mixing bowl, removing any large bones. Add 3 tbs mayonnaise, 2 tbs plain Greek yogurt, 1 tsp Dijon mustard and 1 tbs freshly squeezed lemon juice. Stir to combine until creamy but still slightly chunky.

Fold in 1/2 cup finely diced celery, 1 tsp chopped capers, and 2 tbs chopped fresh parsley. Season the tuna mixture with 1/2 tsp salt and 1/4 tsp black pepper, tasting and adjusting if necessary.

If you prefer a lighter tuna, substitute an extra tablespoon of yogurt for one tablespoon mayonnaise or omit mayonnaise entirely and increase yogurt. Keep mixture chilled until ready to assemble.

Assemble on plate

Using a spoon or a small ring mold if desired, mound the tuna mixture in one or two portions on top of the salad greens. Alternatively, arrange tuna in the center and surround with the vegetables and egg quarters for an attractive plate.

Whisk together 2 tbs extra-virgin olive oil, 1 tbs red wine vinegar, 1/2 tsp honey or maple syrup, 1/8 tsp salt and a pinch (1/16 tsp) of black pepper until emulsified. Taste and adjust acidity or sweetness as needed.

Drizzle dressing lightly over the salad greens and vegetables, avoiding dousing the tuna mound too heavily so the tuna retains its texture. Alternatively serve the dressing on the side.

Garnish the plate with 2 lemon wedges. Serve with crusty bread or crackers if using. Encourage guests to squeeze lemon over the tuna and greens to brighten flavors.

Serve immediately. Leftover tuna mixture can be covered and refrigerated for up to 2 days; dress salad just before serving to keep greens crisp.