Ingredients:

  • 2 cans (5 oz / 142g each) Albacore tuna in water, drained thoroughly
  • 1/3 cup (80g) Plain Greek yogurt
  • 1 tbsp (15ml) Fresh lemon juice
  • 1 tsp (5ml) Dijon mustard
  • 1/4 tsp (1.5g) Sea salt
  • 1/8 tsp (0.5g) Freshly ground black pepper
  • 1/4 cup (40g) Red onion, finely diced
  • 1/4 cup (40g) Celery, finely diced
  • 2 tbsp (8g) Fresh parsley, finely chopped

Instructions:

  1. Drain the tuna using a fine-mesh strainer, pressing down with a spoon to remove all excess water. Transfer to the mixing bowl and use a fork to flake the tuna until no large chunks remain.
  2. In a separate small bowl (or directly over the tuna for fewer dishes), whisk together the Greek yogurt, lemon juice, and Dijon mustard. Stir until the mixture is smooth and unified.
  3. Fold the yogurt mixture into the tuna. Add the diced red onion, celery, and parsley. Stir gently until the tuna is evenly coated and the vegetables are distributed. Taste and adjust salt or pepper as needed.