Greek-Style Tuna Salad

Greek-Style Tuna Salad

Ingredients:

1 cup plain Greek yogurt – thick and tangy, the creamy base for your dressing

1 tablespoon Dijon mustard – for a sharp, zesty punch

1/2 teaspoon dried dill weed – or 1 teaspoon fresh chopped dill for herbaceous brightness

2 tablespoons fresh lemon juice – adds freshness and acidity

1½ teaspoons Worcestershire sauce – for savory umami depth

1/4 teaspoon each of salt and freshly ground black pepper – to balance and season

2 stalks of celery, chopped – for crunch and freshness

1 medium cucumber, roughly diced – adds cool, juicy texture

1/2 small red onion, finely diced – sharp and colorful contrast

2 cans (7 ounces each) of tuna in water or oil, well drained – the hearty protein base of the salad

Instructions:

Make the Dressing:

In a large mixing bowl, whisk together the Greek yogurt, Dijon mustard, dill (dried or fresh), lemon juice, Worcestershire sauce, salt, and black pepper until smooth and creamy.

Combine the Ingredients:

Add the chopped celery, cucumber, red onion, and drained tuna to the bowl. Gently fold everything together until the tuna is well coated and the vegetables are evenly distributed throughout the dressing.

Chill and Serve:

Cover and refrigerate for at least 30 minutes before serving to let the flavors meld. Serve chilled with pita bread, crackers, toasted bread, or over a crisp bed of lettuce.