Ingredients:

  • 2 cans (5 oz each) Solid White Albacore Tuna in water, drained thoroughly
  • 4 Large Eggs, hard-boiled and peeled
  • 1/2 cup (60g) Celery, finely diced
  • 1/4 cup (40g) Red Onion, finely minced
  • 2 tbsp (30g) Dill Pickle Relish, drained
  • 1 tbsp (4g) Fresh Italian Parsley, chopped
  • 1/4 cup (60g) Plain Greek Yogurt
  • 2 tbsp (30g) High-quality Mayonnaise
  • 1 tsp (5g) Dijon Mustard
  • 1 tbsp (15ml) Fresh Lemon Juice
  • 1/2 tsp (3g) Smoked Paprika
  • Sea Salt and Freshly Cracked Black Pepper to taste

Instructions:

  1. Place eggs in a saucepan and cover with cold water. Bring to a rolling boil, then remove from heat, cover, and let sit for 10 minutes. Immediately plunge into an ice bath, then peel.
  2. Drain the tuna thoroughly until dry. Place in a large mixing bowl and use a fork to flake into medium-sized chunks.
  3. In a small mixing bowl, combine Greek yogurt, mayonnaise, Dijon mustard, lemon juice, and smoked paprika. Remove yolks from two of the hard-boiled eggs and mash them into this mixture until a thick, smooth dressing forms.
  4. Roughly chop the remaining two whole eggs and the two reserved egg whites.
  5. Add the chopped eggs, celery, red onion, relish, and parsley to the bowl with the tuna.
  6. Pour the dressing over the ingredients and gently fold until well combined. Season with sea salt and black pepper to taste.