The cans of tuna are opened and the tuna is transferred to a fine mesh strainer or colander placed over the sink. It is pressed firmly with a fork or the back of a spoon to remove as much liquid as possible. Excess water must be removed; otherwise, the salad will turn watery.

Once fully drained, the tuna is transferred to a large mixing bowl and flaked apart with a fork until it reaches a fine, even texture.

In a small bowl, the mayonnaise, Greek yogurt (if using), Dijon mustard, pickle juice, lemon juice, and garlic powder are whisked together until smooth and fully combined. A taste test is performed at this stage, and seasoning is adjusted with salt and pepper as needed.

The chopped dill pickles, diced celery, sliced green onions, and fresh dill are added directly to the bowl with the flaked tuna. Everything is gently stirred together until the mix-ins are evenly distributed throughout.

The prepared creamy dressing is then poured over the tuna mixture. Everything is folded together with a fork or spatula until the salad is fully coated. Care is taken not to over-mix, as some texture is desirable.

A final taste test is performed. If more tang is desired, an extra splash of pickle juice is added. If a creamier texture is preferred, a small additional spoonful of mayo is stirred in. Salt and pepper are adjusted to taste.

The tuna salad is served immediately or covered and refrigerated for at least 30 minutes before serving. Chilling allows the flavors to meld together beautifully. It is absolutely at its best when made about one hour before serving.