Tuna Recipe

Prepare tuna

Open tuna cans and drain thoroughly. Transfer tuna to a medium mixing bowl. Use a fork to flake the tuna into small bite-sized pieces, breaking up any large chunks.

Dice aromatics and mix base

Finely dice celery, red onion, and dill pickle (or cornichon). Add them to the bowl with the tuna along with chopped parsley and capers (if using).

Make dressing

In a small bowl, whisk together mayonnaise, Greek yogurt, lemon juice, Dijon mustard, celery seed (if using), salt, and black pepper until smooth and homogenous.

Combine and adjust

Pour the dressing over the flaked tuna and vegetables. Gently fold with a spatula or spoon until everything is evenly coated. Taste and adjust seasoning: add more salt, pepper, or lemon juice as needed. Refrigerate for at least 15 minutes to let flavors meld (up to 2 hours).

For a sandwich: toast 2 slices of bread per serving if desired. Spoon about 3/4 cup of the tuna salad onto one slice, top with lettuce or mixed greens and the other slice of bread. Cut in half and serve.

For a salad: divide mixed salad greens among plates, top each with about 3/4 cup tuna salad, and garnish with halved cherry tomatoes.

For a snack/appetizer: serve about 2 to 3 tablespoons of tuna salad per cracker or crostini and garnish with a small sprig of parsley or a caper.