Tuna Salad

Steps

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1. 1
   Select solid pack canned tuna in water and drain thoroughly. Spread the tuna pieces on paper towels to allow excess moisture to evaporate.
   ≈0:40
2. 2
   In a bowl, combine mayonnaise with Dijon mustard. Add small amounts of plain yogurt and sour cream to create a lighter, more refined dressing.
   ≈2:07
3. 3
   Drain capers using a fork to remove excess brine. Mix in finely minced red onion, garlic if desired, fresh dill, parsley, hot sauce, salt, and cracked black pepper. Taste and adjust seasonings.
   ≈2:55
4. 4
   Spoon a layer of dressing into the bottom of a large mixing bowl. Add the drained tuna and coat with more dressing.
   ≈6:18
5. 5
   Fold in finely diced celery and bell pepper for crunch. Mix gently to combine.
   ≈6:58
6. 6
   If using fennel, cut it in half and remove the hard core. Dice finely into small, uniform pieces and fold into the salad.
   ≈7:14
7. 7
   Taste the salad and adjust salt, pepper, and other seasonings to your preference. Ensure flavors are well-balanced.
   ≈9:30
8. 8
   Prepare large tomatoes for serving. Cut the top off each tomato and use a spoon to scoop out the seeds and juice from the interior, creating a hollow vessel.
   ≈10:54
9. 9
   Spoon the prepared tuna salad into the hollowed-out tomatoes, filling generously. Depending on tomato size, you may serve one to three portions per tomato.
   ≈12:18