Drain your tuna cans really well — like seriously, squeeze out every drop of water with paper towels. Pour the drained tuna into a medium bowl and break it apart with a fork so you don't have huge chunks. This takes about 2 minutes and sets you up for a better texture overall.

In a small bowl, whisk together the Greek yogurt, mayo, lemon juice, and mustard powder until it's smooth and creamy. This creates your base sauce that ties everything together. Taste it and adjust — if you want it tangier, add more lemon juice.

Fold the creamy mixture into the tuna and stir until everything's coated nicely. Don't overmix or you'll break down the tuna too much and lose that chunky texture. Just blend it until combined, takes about 1 minute.

Fold in the diced celery, red onion, fresh dill, and capers gently so they stay in little pieces. This is where your tuna salad recipe gets all its personality and crunch. Stir just enough to distribute everything evenly.

Add the toasted almonds last — fold them in right before serving so they stay crispy and don't get soggy. If you're making this ahead, keep the almonds separate and stir them in when you're ready to eat.

Season with salt and black pepper, then taste and adjust as needed. Sometimes the mustard powder is strong enough that you need less salt than you'd think, so go easy at first.

Chill for at least 10 minutes before serving so the flavors meld together. Trust me, it tastes noticeably better when it's had time to sit in the fridge for a bit, even if you're in a rush.