Ingredients:

  • 2 cans (5 oz each) tuna in water, drained
  • 1/2 cup plain non-fat Greek yogurt
  • 2 large hard-boiled eggs, chopped
  • 1/4 cup celery, finely diced
  • 2 tbsp red onion, minced
  • 2 tbsp dill pickles or capers, chopped
  • 1 tbsp fresh parsley, chopped
  • 1 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Drain the tuna cans thoroughly, pressing the tuna into a fine-mesh strainer for 30 seconds until it looks matte and flaky.
  2. In a medium mixing bowl, whisk together the Greek yogurt, fresh lemon juice, and Dijon mustard until the mixture is smooth and velvety.
  3. Add the drained tuna, chopped hard boiled eggs, diced celery, minced red onion, and chopped pickles or capers to the bowl.
  4. Gently fold the mixture with a fork, working slowly until the tuna is broken into small chunks but not pulverized.
  5. Fold in the chopped fresh parsley last and stir just until combined so the green stays bright.
  6. Taste the mixture. If it feels too heavy, add another squeeze of lemon.
  7. Season with salt and black pepper, smelling for a citrusy, sharp aroma before the final stir.
  8. Let it sit in the fridge for 10 minutes if you have the time, though it is great immediately.