Ingredients:

  • Two 5-ounce (140g) cans wild albacore tuna packed in water, drained exceptionally well
  • 1/2 cup (120g) plain full-fat Greek yogurt
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 stalks celery, finely diced (about 1/2 cup)
  • 1/4 cup finely minced red onion
  • 2 tablespoons finely chopped dill pickle, well-drained
  • 1 hard-boiled egg, finely chopped
  • 2 tablespoons fresh dill or chives, finely chopped (optional)

Instructions:

  1. Flake your well-drained tuna into a medium mixing bowl using a fork. Finely dice the celery, onion, and dill pickles. If using, finely chop the hard-boiled egg and fresh herbs. This granular chopping is key to a cohesive and flavorful tuna salad.
  2. In a separate small bowl, whisk together the plain full-fat Greek yogurt, fresh lemon juice, Dijon mustard, onion powder, garlic powder, kosher salt, and freshly ground black pepper until completely smooth and creamy.
  3. Add the whisked creamy base to the bowl with the flaked tuna, diced celery, red onion, dill pickles, and chopped hard-boiled egg (if using). Stir gently until all ingredients are well combined and coated. Serve immediately or refrigerate for later enjoyment.