In my opinion, classics are made to be revisited, reworked and revamped.  Apparently there’s more than one way to skin a cat (where did that expression even come from anyhow?) and many more ways to make tuna salad than with tired old mayo.  I recently tried an especially refreshing and satisfying recipe with what else, but dill!

Ingredients:
4 cans chunk light tuna in water
1, 7 oz. tub of non-fat Greek yogurt
1/2 cup chopped walnuts
2 stalks celery, finely chopped
1 bunch or 2 heaping T fresh dill
juice from 1 lemon
1 clove garlic
1 shallot
Pinch of cayenne pepper
S&P

Make quick work of the dressing and combine the following in a food processor: garlic, shallot, lemon juice, yogurt, cayenne and dill.  Blend and taste.  Season with salt and pepper.   Transfer to a bowl with the chopped walnuts, celery and tuna.  Mix well and taste for seasoning. I enjoyed this as a sandwich one day, atop a bed of lettuce another – versatile, fresh and filling – a tuna salad upgrade perfect for bathing suit season.