Top-quality tuna and Greek yogurt come together to make a fresh mayo-less tuna salad with capers, parsley, celery, lemon zest, cannellini beans, and sun-dried tomatoes. We place a generous scoop on toasted focaccia, made in-house by chef Kirsten, with arugula and slices of fresh, local organic tomatoes and served with fries or vinaigrette dressed greens.