Tuna Salad Recipe

Drain and flake tuna

Open the tuna and drain thoroughly in a fine-mesh sieve or by pressing with a spoon. Transfer tuna to a medium bowl and gently flake with a fork to break up large chunks.

Combine dressing ingredients

To the flaked tuna add mayonnaise, Greek yogurt (if using), Dijon mustard, lemon juice, and olive oil. Stir until mostly smooth and combined.

Add crunch and season

Fold in the diced celery and chopped capers (if using). Season with the measured salt and black pepper. Taste and adjust seasoning — add more lemon juice for brightness or a pinch more salt if needed.

Arrange the washed and torn lettuce on a serving plate or two salad plates. If using extra lettuce leaves or microgreens, distribute them evenly.

Spoon the prepared tuna mix over the bed of lettuce, dividing it between the plates if serving two. Keep the tuna portion centered so it sits attractively atop the greens.

Scatter the diced tomato and thinly sliced red onion around and on top of the tuna. Sprinkle the chopped parsley or dill over the salad for color and aroma.

Lightly toast the rye bread slices if desired. Serve the toast on the side or cut into triangles and place them alongside the salad.

Add a lemon wedge to each plate for optional squeezing. Serve immediately.