Tuna Salad with Dill

A stack of tuna sandwich halves on a white plate, garnished with fresh dill.

This delicious Tuna Salad with Dill is made with simple ingredients like canned tuna, green onion, celery, and mayo. Great for meal prep!

Course Lunch

Cuisine American

Prep Time 10

Total Time 10

Servings servings

Calories 293

Author Dorothy Bigelow

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

Serving: Make tuna salad sandwiches, serve it with crackers, in wraps, on a bed of lettuce, or even as a toasted tuna melt with cheese.

Storing leftovers: Transfer leftover tuna salad to an airtight container and keep refrigerated for up to 3-4 days. The salad will gradually lose some of its crisp texture during storage.

*How to finely dice celery: Split each celery rib in half lengthwise, then split each new half in half lengthwise. You will now have 4 thin spears. Line the spears up and use a sharp knife to dice the celery into pieces ¼” in size (or smaller).

Greek yogurt? You can swap up to half of the mayonnaise for plain Greek yogurt or sour cream. I would not substitute more than half without making changes to the dressing (probably adding more dijon and lemon, among other things).

Onion? Green onions are our top choice, as their flavor is mild, but if you prefer you can swap it for 1-2 tablespoons of finely minced red or white onion. To reduce their sharp flavor, soak in hot water for 5-10 minutes first.

Nutrition