Step 1: Begin by thoroughly draining your canned tuna. This is a crucial step to prevent a watery or bland tuna salad. Place the tuna in a fine-mesh sieve and press down with a spoon to extract as much liquid as possible.
Step 2: Transfer the drained tuna to a medium-sized mixing bowl. Using a fork, gently flake the tuna until it breaks apart into small, consistent pieces. Avoid mashing it completely; a little texture is desirable.
Step 3: Finely chop your fresh vegetables. Dice the celery, red onion, and any other vegetables you choose (like bell peppers or cucumber) into small, uniform pieces. Add these chopped vegetables to the bowl with the flaked tuna.
Step 4: In a separate small bowl, whisk together the plain Greek yogurt, light mayonnaise, Dijon mustard, and fresh lemon juice until smooth.
Step 5: Pour the dressing mixture over the tuna and vegetables. Gently fold all the ingredients together with a spatula or spoon until everything is well combined. Be careful not to overmix.
Step 6: Season the tuna salad generously with salt and freshly ground black pepper to taste. If using, stir in the fresh chopped parsley.
Step 7: For optimal flavor, cover the bowl and refrigerate the tuna salad for at least 30 minutes before serving. This allows the flavors to meld and develop, resulting in a more cohesive and delicious healthy tuna salad. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.