Drain the canned tuna thoroughly to remove excess liquid; press in a fine-mesh strainer.

Chop the dill pickles and celery into small, uniform pieces.

In a mixing bowl, combine the drained tuna, chopped dill pickles, and celery, gently breaking apart the tuna while mixing.

In a separate bowl, whisk together the mayonnaise, plain yogurt, apple cider vinegar, and spices until smooth.

Pour the dressing over the tuna mixture and stir gently until well coated.

Taste and adjust seasoning with salt and pepper as needed.

For best results, refrigerate for at least 30 minutes before serving.