Marcus Nilsson
How to Make It
Step 1
Mix together tuna, mayonnaise, yogurt, water, Dijon mustard, and celery with a fork. Refrigerate in an airtight container for up to 3 days.
Chef's Notes
Tip: Serve over Bibb lettuce, stack into a sandwich, or top with Swiss, Muenster, or Cheddar cheese and broil for a tuna melt.