Whisk together mayonnaise, sour cream or yogurt, and lemon juice plus zest; season with salt and pepper to taste.
Stir in flaked tuna, celery, and apple; mix to combine. Refrigerate leftover tuna salad in airtight container for up to one day. Serve on Martin’s 100% Whole Wheat Potato Bread.
Recipe adapted from: www.marthastewart.com