Drain the canned tuna really well. Squeeze it in a colander or sieve if necessary.
Crumble the tuna into a mixing bowl. Add mayonnaise, drained Greek yogurt, chopped celery, chopped red onion, chopped red bell pepper, chopped chipotle peppers, sweet relish, capers, chopped herbs, grated garlic and lemon zest.Tip: Adjust the amount of chipotle peppers as per taste.
Combine it all together very well into a creamy and thick salad. Season with salt and pepper as per taste.
Serve it as sandwiches with whole grain bread, wraps, on crackers, on a bed of greens or stuffed in veggies.
Greek yogurt is generally thick. But try to drain that a bit more using a cheesecloth lined small colander or sieve.
Store salad refrigerated in airtight container for couple days. Don’t keep the salad at room temperature for too long.
Tuna salad can be frozen for later use. Thaw and drain any liquids.
Add some smoky paprika for a spicier appearance, taste and enhanced smoky flavor.