Ingredients:

  • 2 cans (5 oz each) Skipjack or Tongol tuna, packed in water, drained thoroughly
  • 1/3 cup Plain non-fat Greek yogurt
  • 1 tbsp Dijon mustard
  • 1 tbsp Fresh lemon juice
  • 1/2 tsp Freshly cracked black pepper
  • 1/4 tsp Sea salt
  • 1/2 cup Celery, finely diced
  • 1/4 cup Red onion, finely minced
  • 2 tbsp Fresh parsley or dill, chopped
  • 1 tbsp Capers, drained

Instructions:

  1. Open the cans of tuna and use a fine-mesh strainer or the lid to press out all excess liquid until the tuna is very dry.
  2. In a medium mixing bowl, whisk together the Greek yogurt, Dijon mustard, lemon juice, salt, and pepper until smooth. Fold in the diced celery, minced onions, herbs, and capers to coat them in the dressing.
  3. Add the drained tuna to the bowl. Use a fork to gently flake the fish and fold it into the mixture until just combined, ensuring you maintain meaty chunks.