Ingredients:

  • 2 cans (5 oz each) Albacore Tuna (in water or olive oil), drained extremely well
  • 1/4 cup Full-Fat Mayonnaise
  • 2 Tbsp Plain Greek Yogurt (or Crème Fraîche)
  • 1 tsp Dijon Mustard
  • 1 Tbsp Fresh Lemon Juice
  • 2 stalks Celery, finely diced
  • 1/4 small Red Onion, very finely minced
  • 1 Tbsp Capers, drained and rinsed
  • 1 Tbsp Fresh Dill, finely chopped
  • 2 Tbsp Fresh Flat-Leaf Parsley, finely chopped
  • 1/2 tsp Kosher Salt (or to taste)
  • 1/4 tsp Freshly Ground Black Pepper (or to taste)

Instructions:

  1. Drain the Tuna: Open the cans of tuna and drain thoroughly. If using oil-packed tuna, press firmly on the lid to remove excess oil. Pat the tuna dry with a paper towel if necessary—excess moisture is the enemy of good tuna salad.
  2. Dice the Vegetables: Finely dice the celery and red onion. Aim for pieces no larger than 3-4mm; small dicing ensures the crunch is distributed evenly. Chop the fresh herbs.
  3. Mix the Wet Ingredients: In the medium mixing bowl, combine the mayonnaise, Greek yogurt/crème fraîche, Dijon mustard, and fresh lemon juice. Whisk until completely smooth and emulsified.
  4. Flake the Tuna: Add the drained tuna to the dressing mixture. Use a fork to gently flake the tuna into bite-sized pieces. Avoid mashing it into a paste.
  5. Add the Crunch: Stir in the finely diced celery, red onion, capers, dill, and parsley.
  6. Mix and Season: Fold all the ingredients together gently using a spatula, ensuring the dressing coats everything evenly. Taste the mixture. Adjust the seasoning with salt and pepper as needed.
  7. Rest (Optional but Recommended): For optimal flavour, cover the bowl and chill the tuna salad in the refrigerator for at least 30 minutes. This allows the flavours to meld beautifully.
  8. Serve: Serve chilled or at room temperature as a sandwich filler, with crackers, or on a baked potato.