After cooking pasta, rinse it thoroughly with cold water and toss with a light drizzle of olive oil to prevent clumping and keep it perfectly al dente for your salad.

Press canned tuna between paper towels or use a fine-mesh strainer to remove excess liquid, preventing a watery salad and allowing better flavor absorption from the dressing.

Use a 1:2 ratio of lemon juice to Greek yogurt/sour cream base to achieve the perfect tangy-creamy texture without overpowering either flavor component.

Dice red onion and celery into small, consistent pieces (about ¼-inch) to ensure even flavor distribution and pleasant texture throughout each bite of the salad.

Refrigerate the assembled salad for at least 30 minutes before serving to allow flavors to meld together and achieve the ideal cold, refreshing summer dish.