Ingredients:

  • 2 (5 oz) cans Canned Tuna (Oil or Water Packed, drained)
  • 2 large Eggs (hard-boiled, chilled, diced)
  • 1 large stalk Celery (finely diced)
  • 2 Tbsp Red Onion (finely diced)
  • 1/4 cup English Cucumber (peeled, seeded, finely diced)
  • 1/3 cup Mayonnaise
  • 2 Tbsp Plain Greek Yogurt
  • 1 tsp Dijon Mustard
  • 1 tsp Fresh Lemon Juice
  • 1/2 tsp Fresh Lemon Zest (finely grated)
  • 1 Tbsp Capers (rinsed and chopped)
  • 1 Tbsp Fresh Dill (chopped)
  • 1 Tbsp Fresh Chives or Flat-Leaf Parsley (chopped)
  • Fine Sea Salt (to taste)
  • Freshly Ground Black Pepper (to taste)

Instructions:

  1. Thoroughly drain the tuna. If using oil-packed tuna, press gently in a fine-mesh strainer to remove excess oil. Transfer the tuna to a mixing bowl.
  2. Finely dice the celery, red onion, and cucumber. Add all diced vegetables and the chopped hard-boiled egg to the tuna. Use a fork to lightly flake the tuna, breaking up large chunks without turning it into a paste.
  3. In a separate small bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, and fresh lemon juice. Stir in the lemon zest and chopped capers. Season the dressing with a small pinch of salt and pepper.
  4. Pour the dressing over the tuna, vegetables, and egg mixture. Use a rubber spatula to gently fold the ingredients together until everything is just coated. Avoid overmixing.
  5. Fold in the fresh dill and chives (or parsley). Cover the bowl tightly and refrigerate for a minimum of 30 minutes to allow the flavours to marry.
  6. Just before serving, taste the salad and adjust the seasoning if necessary (salt or lemon juice) and serve cold.