Make the dressing: Using a high powered blender or food processor, blitz together all the dressing ingredients, roughly chopping the anchovies and peeling and roughly chopping the garlic before adding them to the blender. You should have a slightly thick sauce: check the seasoning and add more salt to make it more savory, more lemon juice to make it brighter.

Mix the tuna: Drain the tuna and transfer into a large bowl. Use a fork to lightly flake the tuna and break up the large pieces, but keep some bits intact for texture – you don’t want a mush! Fold in about 3/4 of the prepared Green Goddess dressing, adding more if needed as you stir.

To serve now: If you’re serving the salad right away, fold in the celery, green onions and cucumber just before serving, adding more dressing as needed. You want everything to be saturated, but without extra dressing pooled in the bottom of the bowl. Serve as a sandwich, on salad, or with crackers and veggies.

To serve later: If you’re making this ahead, just fold in the celery and green onions, and scatter the cucumber on top of each portion, ready to be stirred into the tuna salad just before serving. Taste, and add again more salt or lemon juice if needed. Store in an airtight bowl with lid in the fridge for up to 3 days.