Recipe courtesy of The Bear Cupboard (bearcupboard.blogspot.com)

Adapted from Keith Richardson

Rating:  10 out of 10


1-1/2 cups water

1/2 tsp. Morton kosher salt

1 tsp. liquid crab boil (adds a nice hint of spice -- add 1/2 tsp. more if you want it hotter)

8 oz. fresh tuna, cut in small chunks

1 hardboiled egg, peeled, chopped

1/4 cup finely chopped celery, preferably organic

3 Tbsp. finely chopped dill pickle

1/3 cup light mayo (Hellmann's or Duke's)

3 Tbsp. plain nonfat Greek yogurt

1-1/2 tsp. Grey Poupon mustard

1/8 tsp. fine sea salt

1/8 tsp. white pepper (or black if preferred)

In a small saucepan, bring water, salt and crab boil to rolling boil.  Add tuna chunks; cover; off heat.  Let tuna steep for about 15 minutes; drain.  

In the meantime, in a medium bowl, combine all remaining ingredients.  Flake tuna into the bowl and toss lightly to combine.  Taste to adjust seasonings, adding more salt if needed.  Chill.  Serves two to four.