Tuna and shrimp salad with lemon zest, cucumber, and paprika

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Step 1

1. In a mixing bowl, combine the drained tuna, Japanese mayo, Greek yogurt, lemon juice, and lemon zest. Mix well until the ingredients are evenly incorporated and the mixture becomes creamy.

Step 2

2. Add the diced cucumber, diced tomato, sliced olives, and chopped fresh dill to the tuna mixture. Gently fold these ingredients into the mixture.

Step 3

3. Season the salad with smoked paprika, salt, and pepper. Adjust the seasoning to your taste. If you like a bit of heat, you can add a pinch of crushed red pepper flakes at this stage.

Step 4

4. To make tortilla chips (optional), preheat your oven to 350°F (175°C). Cut the tortillas into triangles, place them on a baking sheet, and lightly brush with olive oil. Bake for about 8-10 minutes or until they turn crispy and golden brown.

Step 5

5. Serve the tuna salad in a bowl or on a plate, garnished with additional dill if desired. You can enjoy it with the tortilla chips on the side.