2 5-ounce cans chunk light tuna packed in olive oil, drained (see Tip)
1 small carrot, diced small
2 stalks celery, diced small
¼ cup coarsely chopped celery leaves or parsley
¼ cup shredded radishes
¼ cup diced yellow bell pepper
2 tablespoons minced red onion
1 scallion, thinly sliced
8 large Bibb lettuce leaves
To prepare dressing: Whisk yogurt, mayonnaise, mustard, lemon juice, dill, salt and pepper in a medium bowl.
To prepare salad: Place tuna in the bowl and break up with a fork into bite-size chunks. Add carrot, celery, celery leaves (or parsley), radishes, bell pepper, onion and scallion. Stir gently to combine.
To serve, stack 2 lettuce leaves on top of one another. Divide the salad among the lettuce leaves.