Begin by opening your can of sustainably caught, solid, water-packed tuna. Drain the excess liquid thoroughly.

Transfer the tuna into a large mixing bowl and flake it with a fork until it’s evenly separated.

Add about ½ cup of creamy Greek yogurt to the bowl and gently fold it into the tuna.

Add the diced celery and finely chopped dill pickles, then stir carefully.

Introduce red onion and lemon juice, along with the mustards, and mix everything gently.

Season with kosher salt and black pepper to taste, adjusting as necessary.

Serve it on whole grain bread, in lettuce wraps, or with whole grain crackers.