2 (6 ounce) cans albacore tuna, drained well
1/2 cup marinated artichoke hearts, drained and quartered
1/2 cup chopped bell or piquillo pepper
3/4 cup sliced Greek olives
1/2 small onion, finely chopped
2 Tablespoons capers, rinsed
1/4 cup chopped flat-leaf parsley
1/4 cup chopped basil
2 cloves garlic, finely chopped
1 teaspoon dried or 1 tablespoon chopped fresh oregano
1/2 cup greek yogurt
3 tablespoons lemon juice
Salt and freshly ground pepper, to taste