Classic Tuna Salad with Dill and Lemon Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
