- 3 5-ounce cans white albacore tuna
- ¼ cup mayonnaise
- ¼ cup full-fat plain yogurt
- 1 tablespoon water
- 2 teaspoons Dijon mustard
- 2 stalks chopped celery
- Mix together tuna, mayonnaise, yogurt, water, Dijon mustard, and celery with a fork. Refrigerate in an airtight container for up to 3 days.
Tip: Serve over Bibb lettuce, stack into a sandwich, or top with Swiss, Muenster, or Cheddar cheese and broil for a tuna melt.