If you're using canned tuna, start by draining the tuna and placing it in a large bowl. Make sure to use packed-in-water tuna for a lighter, lower-calorie version. If you’re using fresh tuna, cook it through your preferred method—grilling, searing, or even poaching works well—then flake it with a fork once it's cooled.

Next, in the same bowl, add your creamy base. For a healthier, lighter version, use Greek yogurt instead of mayo—it’s packed with protein and low in calories. Add about ½ cup, then stir to combine. If you want a creamier salad, you can add a touch more yogurt.

Now, let's bring in some crunch and freshness! Finely chop your veggies—celery, red onion, and a few dill pickles. These ingredients not only add flavor but also a satisfying texture. Toss them into your tuna mixture.

Season the tuna salad with a pinch of salt and pepper. To take it up a notch, add lemon juice for a tangy flavor and a handful of fresh parsley or dill for an herby boost. A dash of garlic powder or onion powder can also enhance the flavor without overpowering it.

If you like your salad a bit more adventurous, consider adding avocado for healthy fats, or toss in some chopped olives or capers for an extra salty kick. For a crunchier texture, sprinkle in some toasted nuts or seeds. These additions can turn your tuna salad into a nutrient-dense, satisfying meal.

Give everything a good mix, ensuring the ingredients are well-coated. If you have time, let the salad chill in the fridge for about 30 minutes to allow the flavors to meld together. This also makes for an even more refreshing and flavorful meal when served cold.