In a medium size bowl, pour in the tuna, relish, onion, and celery.
In a small bowl mix together the yogurt, sour cream, mayo, and dill weed. Mix this until well combined. This mixture makes 1 cup, I typically use 1/2 Cup for this tuna salad and save the rest for sandwiches during the week as a dressing.
Take 1/2 Cup of the yogurt mixture and mix it into the tuna. Continue mixing until well combined. Serve as sandwich, salad, or wrap!
If gluten free serve on gluten free bread or corn tortillas.