This delicious Tuna Salad with Dill is so easy to make and packed with fresh flavors! Made with simple ingredients like canned tuna, green onion, celery, and mayo, this tuna salad recipe is great to have in your back pocket for budget-conscious meal planning.
A good tuna salad recipe is essential for every home cook to have in their collection. For many years, I just mixed up my tuna with some mayo and maybe a few seasonings, but over the past several years I learned the key to good tuna salad: flavor and a subtle crunchiness.
I loved the flavor and crispness of celery, but the pieces were always too big. I also loved a subtle onion-y flavor, but raw onion was way too strong. What was a girl to do?
Minced celery and green onion to the rescue! Green onion offers the perfect subtle onion flavor, and minced celery provides the perfect crunch - barely detectable to celery haters (like my husband).
All was well in the tuna salad world - until I tried it with fresh dill. Wow, simply wow! I had finally found the perfect combo of flavors that really made regular ol' canned tuna shine!
Whether you eat yours with crackers, between two slices of soft bread, or tucked into a lettuce wrap, you're going to fall in love with this easy recipe!
Why You'll Love It
- Flavorful and crisp. Finely minced celery adds serious crunch and a fresh flavor. Along with green onion, this is my secret to the perfect tuna salad.
- Budget-friendly. Canned tuna is often on sale and lasts for a long time on the shelf. It's the perfect staple for budget meals like this one!
- High in protein. Not only is tuna inexpensive, but it's also a great source of protein!
- Great for meal prep. This easy tuna salad can be prepped ahead of time and lasts for 3-4 days in the refrigerator. It's more versatile than you think - serve it with crackers, in a wrap, as a sandwich, or as an open-faced tuna melt for an easy lunch.
Ingredients
- Tuna: This recipe uses canned flaked tuna, which is available in 5-ounce cans (about 140-170 grams). The amount of tuna may vary once drained, so you may need to add extra mayo if your brand has a little extra.
- You can use any type, but if you like wild-caught you can usually find that at Whole Foods.
- Mayonnaise: Use real mayonnaise that you like the flavor of (we like Hellmann's or Duke's). A combination of mayo and Greek yogurt can be used for a boost of protein.
- Fresh dill: Fresh makes all the difference and yields a bright and delicious flavor. Good quality freeze-dried dill can work in a pinch.
You will also need:
- Celery (finely minced)
- Green onions (my secret ingredient for the perfect mild onion flavor!)
- Dijon mustard
- Lemon juice
- Seasonings (salt, pepper, paprika, onion powder, and garlic powder)
Check the recipe card for a full list of ingredients and the quantities needed.
How to Make Tuna Salad with Dill
Before you get started: Drain the tuna by pressing the lid down and draining off as much of the liquid as possible. Then flake/break up the tuna with a fork.
- Tuna, celery, green onion, and dill. Add the drained tuna, finely chopped celery, green onion, and fresh dill weed to a large bowl. Stir to combine.
- Prepare the dressing. Add the mayonnaise, dijon mustard, lemon juice, salt, paprika, garlic powder, onion powder, and black pepper to a small bowl. Whisk well.
- Add the dressing to the tuna. Pour the whisked mayo mixture into the tuna, celery, green onions, and dill.
- Stir until coated. Use a silicone spatula to fold the tuna mixture in with the prepared mayo dressing until everything is well coated. Add more mayonnaise if the mixture seems dry. Taste and add extra salt (or other seasonings) to your preference.
Use your homemade tuna salad to make your favorite tuna sandwiches, serve with crackers, or tuck into wraps for a high-protein lunch!
Storing Leftovers
Transfer leftovers to an airtight container and store in the refrigerator. It should keep well for 3-4 days, although the salad will gradually lose some of its crisp texture.
Ways to Serve Tuna Salad
This recipe may be a little different, but it's by no means a new way to eat tuna. Enjoy it just as you would a classic creamy tuna salad; here are a few suggestions:
- Traditional tuna salad sandwich
- With crackers
- Wrapped in a flour tortilla (we love to add sprouts for extra texture!)
- Crostini
- On a bed of crisp lettuce
- Tucked into lettuce wraps
- Grilled panini
- Open face tuna melts
Substitutions
With Greek yogurt: You can substitute up to half of the mayonnaise in this recipe for Greek yogurt without changing the flavor considerably. If you substitute all of the mayo, you will need to make tweaks to get the best flavor (I recommend a little bit of cider vinegar and some extra dijon mustard).
Other proteins: Swap the tuna for 2-2 ½ cups of the protein of your choice. Cooked chicken (or turkey), flaked salmon, and ham are some popular options.
Without green onion: If you don't have any on hand you can substitute it for 1-2 tablespoons of finely chopped red onion or Spanish onion. Alternatively, you can use a little onion powder if you don't like the texture (or flavor) of raw onion.
Without celery: If you like the flavor of celery, but don't love the texture, you can try adding a little sprinkle of celery seed in its place.
Using dried dill: I'm of the opinion that fresh herbs are best, but it can be hard to find fresh dill during the cooler months! While the best flavor is fresh, a good quality freeze-dried dill can work well. Use about half as much dried as you would fresh, and add more to taste.
Variations
- Dill pickle tuna salad: Omit the chopped celery and include ⅓ cup of finely chopped dill pickles in its place.
- Tuna melts: Spread the prepared tuna on thickly sliced bread (we like Sourdough or other Artisan-style loaves) and top with shredded cheese. Bake in a 425ºF (218ºC) oven for 10-15 minutes, or until the bread is toasty and the cheese is melted.
- Lemon-dill tuna salad: Use fresh lemon juice and include a little bit of grated lemon zest for an extra zip!
- Chicken salad: Substitute the tuna for 2 ½ cups of shredded and cooked chicken (we love to use rotisserie chicken for this!).
More Healthy Recipes:
If you loved this recipe for tuna salad with dill, let me know by leaving a 5-star rating in the recipe card or comment below! You can also tag me on Instagram @dashfordinner.
Tuna Salad with Dill
Ingredients
- 2 cans tuna drained (140-170 grams each, or 5 ounces)
- 1 rib celery finely diced*
- 2 green onions chopped (both green and white parts)
- 1-2 tablespoons chopped fresh Dill
- ½ cup mayonnaise plus more as needed (or you can use half Greek yogurt and half mayo)
- 1 teaspoon dijon mustard
- ¾ teaspoon lemon juice
- ¼ teaspoon sea salt plus more to taste
- ⅛ teaspoon black pepper
- ⅛ teaspoon garlic powder
- ⅛ teaspoon onion powder
- ⅛ teaspoon paprika
Instructions
- Drain the tuna very well, then flake it with a fork and add it to a large bowl. Sprinkle in the celery, green onions, and fresh dill. Stir well to combine.
- Make the dressing. Add the mayonnaise, dijon mustard, lemon juice, salt, paprika, garlic powder, onion powder, and black pepper to a small bowl. Whisk well.
- Pour over the tuna. Add the dressing to the bowl of tuna, celery, green onion, and dill.
- Fold everything together. Use a silicone spatula to fold the dressing in until everything is lightly coated. If it seems a bit dry, add 1-2 tablespoons of mayonnaise and stir until it has the perfect consistency.
- Taste and adjust the amount of salt and pepper according to your taste. Add a little, then stir well, taste, and repeat as needed until all the flavors are pronounced and "bright".
- For the best results chill your tuna salad for about 1 hour before serving, but it's perfectly fine if served immediately.
Notes
Nutrition
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