Ingredients:

  • 2 cans (5 oz / 142g each) chunk light tuna in water, drained
  • 1/2 cup (115g) plain non-fat Greek yogurt
  • 1 tbsp (15g) Dijon mustard
  • 2 stalks celery, finely diced
  • 1/4 cup red onion, minced
  • 2 tbsp fresh dill or parsley, chopped
  • 1 tbsp capers, drained
  • 1/2 fresh lemon, juiced
  • 1/2 tsp cracked black pepper
  • 1/4 tsp garlic powder
  • 1/8 tsp sea salt

Instructions:

  1. Drain the tuna. Press the lid firmly into the can to squeeze out every drop of water.
  2. Mince the aromatics. Chop the celery, red onion, and fresh herbs into uniform, small pieces. <Note: Small pieces ensure you get every flavor in every bite.>
  3. Combine the base. Place the drained tuna into your mixing bowl and break it apart with a fork until no large clumps remain.
  4. Add the binder. Stir in 1/2 cup Greek yogurt and 1 tbsp Dijon mustard.
  5. Incorporate the crunch. Add the diced celery and minced red onion to the bowl.
  6. Season the mix. Sprinkle in the garlic powder, cracked black pepper, and sea salt.
  7. Add the brine. Toss in the capers and the fresh lemon juice.
  8. Fold in herbs. Gently stir in the fresh dill or parsley.
  9. Taste and adjust. Give it a quick nibble — you might want an extra squeeze of lemon.
  10. Serve or chill. Eat immediately or let it sit for 20 minutes until the flavors meld together.