There’s always a can of tuna hiding in the back of the pantry. Always, and for years, most of us did terrible things to it, drowned it in mayo and called it a day. This is the redemption arc it deserves.

My Feta & Lemon Tuna Salad is a total mood shifter. It’s for those days when you’re staring at the fridge with zero inspiration but still want something that actually feels good to eat. Creamy, salty feta, spinning lemon that cuts right through. Fresh garden herbs that reset your palate after every bite. Simple, honest food and it quietly makes you feel like you’ve got your life together. Just ask Kenji.

The secret is balance, and most tuna salads get it completely wrong. They go heavy on fat and forget the acid entirely. Here, Greek yoghurt replaces half the mayo so it stays creamy without feeling heavy. Lemon does double duty, the zest brings fragrance, the juice brings sharpness. Capers add that deep savoury hit without you even knowing why it tastes so good. And the herbs aren’t just decoration, they genuinely reset your palate between bites, which is why the whole thing keeps feeling fresh even after the last forkful.

It takes ten minutes. It uses ingredients you probably already have. And it works on toast, in lettuce cups, next to sliced avocado, or honestly like me, just eaten straight from the bowl over the sink because nobody’s watching. Ok Kenji is watching. 

This is the kind of recipe that makes you feel like a competent human being on a Tuesday. Give it a go, and comment on YouTube to let me know what you thought.