Rinse the canned tuna under cold water in a fine mesh sieve to remove excess sodium and fluids. Set aside in a mixing bowl.

In a high-speed blender, combine the mayonnaise, chives, basil leaves, fresh dill, garlic, and freshly squeezed lemon juice. Blend for 30 to 45 seconds until smooth.

Transfer the drained tuna to the blender with the dressing. Pulse gently until the tuna is evenly coated, preserving some chunks.

Taste the salad and season with sea salt and freshly ground black pepper to your liking.

Serve immediately over toasted bread, crackers, or a bed of greens; or store in an airtight container in the refrigerator for up to 2 days.

For a tuna melt, spread the salad on bread, sprinkle with cheese, and heat in an air fryer or oven at 350°F for 5-7 minutes.