Instructions:
- Prepare the tuna: Open cans, drain the tuna thoroughly, and flake the tuna into a medium mixing bowl.
- Mince the crunch: Finely dice the celery and red onion. Add them, along with the chopped fresh parsley, to the bowl with the tuna.
- Whisk the dressing base: In a small separate bowl, whisk together the Greek yogurt, Dijon mustard, and fresh lemon juice until smooth.
- Combine and season: Pour the dressing mixture over the tuna and vegetables. Gently fold everything together until just combined. Do not overmix.
- Taste and adjust: Add salt and pepper (and relish, if using). Taste and adjust seasoning as necessary for brightness and flavour pop.
- Serve immediately or chill for 30 minutes to allow flavours to meld. Serve cold on whole-grain bread, lettuce wraps, or cucumber boats.