Ingredients:

  • 1 can (5 oz / 142g) Solid White Albacore Tuna in water, drained well
  • 2 tbsp (30g) Plain Greek Yogurt
  • 1 rib Celery, finely diced (approx. 40g)
  • 1 tbsp Red Onion, minced (approx. 10g)
  • 1 tsp Capers, drained
  • 1 tsp Dijon Mustard
  • 1 tsp Fresh Dill or Chives, minced
  • 0.5 Lemon, juiced
  • 1 pinch Cracked Black Pepper
  • 1 pinch Smoked Paprika

Instructions:

  1. Drain the tuna. Open the 1 can (5 oz / 142g) Solid White Albacore Tuna and press the lid down firmly or use a mesh strainer until no more water drips out. Note: Excess water will break the emulsion of the yogurt.
  2. Prep the aromatics. Mince the 1 tbsp Red Onion and 1 rib Celery into uniform, tiny cubes.
  3. Flake the protein. Place the dry tuna in a bowl and use a fork to break it apart until you see distinct, chunky flakes.
  4. Create the binder. Add the 2 tbsp Plain Greek Yogurt, 1 tsp Dijon Mustard, and the juice from 0.5 Lemon.
  5. Mix the base. Fold the yogurt mixture into the tuna until the fish is evenly coated and velvety.
  6. Add the crunch. Toss in the diced celery, minced onion, and 1 tsp drained capers.
  7. Season the salad. Sprinkle the 1 pinch Cracked Black Pepper and 1 pinch Smoked Paprika over the top.
  8. Add the herbs. Fold in the 1 tsp Fresh Dill or Chives gently.
  9. Taste and adjust. Give it a quick nibble and add more lemon or pepper if needed.
  10. Serve immediately. Scoop onto your vessel of choice until the bowl is clean.