Classic Tuna Salad with Dill and Lemon Recipe

Introduction

This classic tuna salad is a quick and flavorful dish perfect for a light lunch or snack. Creamy, tangy, and packed with fresh herbs, it pairs wonderfully with bread, lettuce wraps, or crackers.

Ingredients

• 2 (5-oz.) cans albacore tuna (drained well)
• 1 stalk celery (finely diced)
• 2 tablespoons white onions (minced; can substitute yellow onion)
• 1/3 cup mayo (can substitute Greek yogurt)
• 1 tablespoon dill or sweet relish (dill recommended)
• 2 teaspoons lemon juice
• 1 tablespoon parsley (freshly chopped)
• 1 teaspoon yellow mustard
• ¼ teaspoon salt
• ¼ teaspoon garlic powder
• ¼ teaspoon dry dill weed
• ¼ teaspoon freshly cracked pepper
• 1 pinch cayenne pepper (optional)
• Butter lettuce, bread, flour tortillas, or crackers for serving

Instructions

1. Step 1: Use the lid of the tuna can or a tuna can strainer to completely drain the tuna. This prevents watery tuna salad.
2. Step 2: Shred or break the tuna apart thoroughly to increase surface area, allowing flavors to distribute evenly.
3. Step 3: In a medium bowl, mix the tuna with celery, onions, mayo, relish, lemon juice, parsley, mustard, salt, garlic powder, dry dill weed, pepper, and cayenne (if using) until well combined.
4. Step 4: Chill the tuna salad for at least 30 minutes before serving when possible. Serve in lettuce wraps, sandwiches, tortillas, or alongside crackers.

Tips & Variations

• For a lighter version, substitute mayo with Greek yogurt to add tang and reduce fat.
• Try adding chopped hard-boiled eggs for extra protein and texture.
• If you prefer a spicier kick, increase the cayenne pepper slightly or add a dash of hot sauce.
• Use fresh dill instead of dry dill weed for a brighter herb flavor.

Storage

Store the tuna salad in an airtight container in the refrigerator for up to 3 days. Stir well before serving. It’s best enjoyed chilled but can be served at room temperature briefly. Avoid freezing as it can affect the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of tuna for this salad?

Yes, you can use chunk light tuna or yellowfin, but albacore tuna is preferred for its mild flavor and firm texture in this recipe.

Is it necessary to chill the tuna salad before serving?

Chilling allows the flavors to meld and improves taste, but you can serve the salad immediately if you’re short on time.

Classic Tuna Salad with Dill and Lemon Recipe

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★★★★★

4.8 from 134 reviews

This classic Tuna Salad recipe is a quick and easy dish perfect for lunches or light dinners. Made with canned albacore tuna, finely diced celery and onions, creamy mayo, and a touch of tangy lemon and dill, it offers a refreshing and flavorful meal option. Serve chilled in lettuce wraps, sandwiches, tortillas, or with crackers for versatile enjoyment.

• Author: Felix
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 40 minutes (including chilling time)
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Tuna Salad Ingredients

• 2 (5-oz.) cans albacore tuna (drained well)
• 1 stalk celery (finely diced)
• 2 tablespoons white onions (minced, can substitute yellow onion)
• 1/3 cup mayonnaise (can substitute Greek yogurt)
• 1 tablespoon dill or sweet relish (dill recommended)
• 2 teaspoons lemon juice
• 1 tablespoon fresh parsley (finely chopped)
• 1 teaspoon yellow mustard
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dry dill weed
• 1/4 teaspoon freshly cracked black pepper
• 1 pinch cayenne pepper (optional)
• Butter lettuce, bread, flour tortillas, or crackers (for serving)

Instructions

1. Drain Tuna: Use the lid of the tuna can or a tuna can strainer to completely drain the tuna, ensuring the salad is not watery.
2. Flake Tuna: Shred or break the tuna apart thoroughly to increase the surface area, which helps with better distribution and absorption of the other ingredients.
3. Combine Ingredients: In a medium mixing bowl, mix the drained tuna, diced celery, minced onion, mayonnaise, dill relish, lemon juice, parsley, yellow mustard, salt, garlic powder, dry dill weed, freshly cracked pepper, and optional cayenne until well combined.
4. Chill Before Serving: Refrigerate the tuna salad for at least 30 minutes to allow flavors to meld. If short on time, it may be served immediately.
5. Serve: Enjoy the tuna salad in butter lettuce wraps, sandwiches, flour tortillas, or with your favorite crackers.

Notes

• Properly draining the tuna is key to avoid a watery salad.
• Greek yogurt can be used as a healthier substitute for mayonnaise.
• Adjust the amount of cayenne pepper to your preferred spice level or omit if you prefer no heat.
• The tuna salad keeps well refrigerated for up to 2 days.
• Fresh herbs like parsley add bright flavor but can be omitted if unavailable.

Keywords: Tuna Salad, Easy Tuna Recipe, Healthy Tuna Salad, No Cook Salad, Light Lunch