Tzatziki Tuna Salad

Tuna salad often includes mayonnaise, but this version delivers a similar creaminess with Greek yogurt, which imparts a freshness to the mix. Here, the yogurt is seasoned with the classic garlic-dill combination of tzatziki, which goes surprisingly well with sharp yellow mustard. Cucumber is traditionally used in tzatziki, but for this tuna salad, celery is also a fun, crunchy variation. (You also can add celery to the salad if starting with store-bought tzatziki.) If you have only tuna packed in water on hand, simply drain the tuna well and stir olive oil into the salad for richness. Sandwich the tuna between bread, mix it into a salad or enjoy it as a dip with chips or crackers.

Makes: 1 serving

Total time: 10 minutes

For the tzatziki (or use 1/4 cup store-bought):

1 very small garlic clove

Salt

3 tablespoons plain full-fat Greek yogurt

2 tablespoons finely diced cucumber or celery

1 tablespoon chopped fresh dill

1/2 teaspoon lemon juice

For the tuna salad:

1 (5-ounce) can tuna packed in olive oil

1 1/2 teaspoons yellow mustard

Salt and black pepper

Bread, lettuce, cucumber slices or chips, for serving

1. Make the tzatziki: Smash the garlic, remove the peel, then sprinkle with salt and chop very finely. (The salt helps the garlic break down and tempers its sharpness.) Transfer to a medium bowl and add yogurt, cucumber, dill and lemon juice. Stir, taste and add more salt.

2. Make the salad: Add the tuna with its oil and mustard to the tzatziki and mix well. Taste and add salt and pepper. The salad can be refrigerated for up to 2 days. Eat on its own or as a sandwich, salad or dip.

— Recipe by Genevieve Ko