Ingredients:

  • 2 cans (5 ounces / 142g each) tuna in water, drained well
  • 1/2 cup (113g) plain Greek yogurt
  • 1/4 cup (30g) finely chopped celery
  • 1/4 cup (30g) finely chopped red onion
  • 2 tablespoons (30ml) fresh lemon juice
  • 2 tablespoons (3g) chopped fresh dill
  • 1 tablespoon (15ml) extra virgin olive oil
  • 1 teaspoon (5g) Dijon mustard
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Drain the tuna well, pressing out excess water. Flake it into a mixing bowl.
  2. Add the chopped celery and red onion to the bowl with the tuna.
  3. In a separate small bowl, whisk together the Greek yogurt, lemon juice, dill, olive oil, and Dijon mustard.
  4. Pour the dressing over the tuna and vegetables.
  5. Season with salt and pepper to taste.
  6. Gently mix all ingredients together until well combined. Avoid overmixing.
  7. For best results, cover and refrigerate for at least 15 minutes to allow the flavors to meld (optional).