¾ cup finely chopped celery

½ cup coarsely chopped arugula

¼ cup mayonnaise

¼ cup thinly sliced scallions, white and light green parts only

¼ cup whole-milk plain Greek yogurt

1 teaspoon grated lemon zest

2 tablespoons lemon juice

1 ½ tablespoons capers, rinsed

½ teaspoon dried tarragon, rubbed

2 (5 ounce) cans solid white tuna in water, drained

2 hard-boiled eggs, chopped

Cook Mode Prevent your screen from going dark

In a large bowl, combine the chopped celery, arugula, scallions, and capers.
In a separate small bowl, whisk together the mayonnaise, Greek yogurt, lemon zest, lemon juice, and dried tarragon until smooth.
Add the drained tuna to the bowl with the veggies and gently stir to combine.
Fold in the chopped hard-boiled eggs, being careful not to break them up too much.
Taste the salad and add salt and pepper to your preference.
Serve immediately on a bed of greens, as a sandwich, or with crackers.

This salad is best served fresh but can be stored in the fridge for up to 2 days.

If you want a spicier version, add diced jalapeños or a dash of hot sauce to the dressing.

For a lighter version, swap the mayonnaise with more Greek yogurt or mashed avocado.

For added crunch, try adding diced cucumbers, tomatoes, or bell peppers.