Tuna Salad Lettuce Wraps

Whisk ½ cup yogurt, ¼ cup mayonnaise, 1½ tablespoons each lemon juice and tarragon, 1¼ teaspoons mustard, ½ teaspoon salt and ¼ teaspoon pepper in a large bowl. Add flaked tuna, ¾ cup apple, ½ cup onion and ¼ cup celery; stir until well combined. Cover and refrigerate until flavors meld, at least 1 hour and up to 4 days. Serve the tuna in lettuce leaves, about 3 to 4 leaves per serving. Recipe developed by Tricia Manzanero Stuedeman