Ingredients:

  • 12 oz (340 g) Canned Tuna (in spring water or olive oil), thoroughly drained
  • 2 large stalks Celery, finely diced
  • 1/4 small Red Onion, finely minced
  • 2 Tbsp (30 ml) Gherkins (dill pickles), chopped finely
  • 1 Tbsp (15 ml) Fresh Parsley or Dill, roughly chopped
  • 1/2 cup (120 ml) Mayonnaise (full-fat recommended)
  • 1/4 cup (60 ml) Plain Greek Yogurt
  • 1 tsp (5 ml) Dijon Mustard
  • 1 Tbsp (15 ml) fresh Lemon Juice
  • 1/2 tsp (2.5 ml) White Wine Vinegar or Cider Vinegar
  • 1/2 tsp (2.5 g) Salt (Kosher or Sea)
  • 1/4 tsp (1.25 g) Black Pepper (freshly ground)

Instructions:

  1. Drain the Tuna Thoroughly: Open the cans of tuna and transfer the contents into a fine-mesh sieve or strainer. Press down firmly on the tuna flakes using the back of a spoon or spatula to remove all excess liquid (water or oil).
  2. Prepare the Aromatics: Finely dice the celery, red onion, and gherkins. Chop the fresh herbs.
  3. Make the Dressing Base: In a mixing bowl, combine the mayonnaise, Greek yogurt, Dijon mustard, fresh lemon juice, and vinegar. Whisk briefly until smooth and uniform.
  4. Season the Base: Stir in the salt and pepper.
  5. Combine Ingredients: Add the well-drained tuna, the diced celery, red onion, gherkins, and herbs to the dressing bowl.
  6. Gently Fold: Use a rubber spatula to gently fold all the ingredients together. Avoid over-mixing or mashing the tuna; you want it slightly chunky.
  7. Taste and Adjust: Taste a small amount of the finished salad. Adjust seasoning, adding more salt, pepper, or lemon juice as needed.
  8. Chill (Recommended): Cover the bowl and refrigerate for at least 20 minutes. This allows the flavours to meld beautifully. Serve immediately if time is short.
  9. Serve: Give the salad a final stir and use as desired (e.g., on a baked potato, in a sandwich, or in lettuce cups).