Lemon Dill Tuna Salad
Highlighted under: Light & Fresh
A sunny afternoon last summer was when I first tried this lemon dill tuna salad. My friend brought it over for a picnic, and I just had to recreate it at home. The whole thing runs about $6-8, which is pretty awesome for such a flavorful dish. It’s light, fresh, and packed with bright flavors that make it a go-to for lunches or quick dinners.
I’ve made this lemon dill tuna salad a few times since that picnic, and each time it reminds me of those sunny days. The combination of lemon and dill brightens up the canned tuna, making it taste way better than you might think. Honestly, I've even played around with adding different herbs and spices, but this classic combo is where it’s at.
One specific tip I picked up was to get really good quality tuna, like the Wild Planet brand. You can taste the difference. And don’t skip the Greek yogurt; it adds creaminess without being as heavy as mayo. It’s those little details that really make this salad something special!
Key Technique for Lemon Dill Tuna Salad
Getting the tuna just right is really important. After draining, I like to give it a little squeeze with a fork to make sure no extra liquid hangs around. A watery salad can really spoil the fun. You want it moist but not swimming in liquid, so making the effort to press out that moisture is key.
As for the mixing, be gentle. You don't want to mash the tuna into bits; just fold everything together so it remains chunky and satisfying. That light flakiness of the tuna really shines through if you're careful here.
Swaps & Substitutions
Greek yogurt is my top choice here because it adds creaminess and a bit of tang, but if you’re looking for a lighter option, you could use just mayonnaise or even something like sour cream. I once used plain yogurt when I ran out of Greek, and it turned out just fine. Not a big difference if you're in a pinch.
For the veggies, celery and red onion are great for crunch, but you could easily swap in diced bell peppers or green onions based on what you have in your fridge. I also love adding a bit of cucumber for extra freshness, especially in the summer months.
Ingredients
Ingredients
- 2 cans of solid white tuna (5 oz each), drained
- 1/4 cup Greek yogurt (I prefer Fage)
- 2 tablespoons mayonnaise (Hellmann's is my go-to)
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
- 1 tablespoon lemon juice (about half a lemon)
- 1/4 cup celery, diced
- 1/4 cup red onion, finely chopped
- Salt and pepper to taste
Instructions
Prepare the ingredients
Start by draining the tuna really well. You don’t want a watery salad, so press it with a fork to get out any extra liquid. Then, chop the celery and red onion; I like mine finely diced for a nice texture.
Mix the base
In a mixing bowl, combine the drained tuna, Greek yogurt, and mayonnaise. Add in the chopped dill, lemon juice, and your diced veggies. Mix everything gently; you don’t want to break up the tuna too much.
Season and adjust
Taste the salad and then sprinkle in salt and pepper as needed. Honestly, I usually start with a pinch of each and adjust from there. This step is really important, so make sure it’s seasoned to your liking.
Serve it up
You can serve this right away or let it chill in the fridge for about 30 minutes if you have the time. I like to serve mine with crisp lettuce leaves or on whole-grain bread. Either way, it’s delicious!
Pro Tips
- You can switch out the dill for parsley or tarragon if you want to change things up. If you prefer more crunch, add chopped pickles or bell peppers. Also, this salad keeps well in the fridge for a couple of days, so it's great for meal prep.
What to Serve with Lemon Dill Tuna Salad
I often enjoy this salad on crisp lettuce leaves for a light lunch, but it’s also fantastic on whole-grain bread or even a toasted bagel. The nice texture of the bread pairs really well with the salad's creaminess. It also works great with crackers if you're looking for something a bit more casual. I like to set everything out buffet-style if I'm serving it to a crowd.
For sides, think along the lines of a simple green salad or some sliced tomatoes, maybe even a small bowl of pickles. A chilled glass of lemonade is a nice touch on warm days too.
Make-Ahead Tips
This tuna salad actually benefits from a little time in the fridge. If you can, let it chill for about 30 minutes before serving. The flavors mingle a bit better, and it makes it super refreshing. I often make it a day ahead when I can, which is a lifesaver on busy weeknights.
If you decide to prep it ahead, just keep it in a sealed container. It should last a couple of days, but I bet you it won’t last that long. Just remember to give it another stir and check for seasoning before you dig in. Honestly, I find that adding a tiny bit more lemon juice just before serving brightens everything up nicely.
Lemon Dill Tuna Salad
Created by: The Simplecooktips Team
Recipe Type: Light & Fresh
Skill Level: Easy
Final Quantity: 4.0
What You'll Need
Ingredients
- 2 cans of solid white tuna (5 oz each), drained
- 1/4 cup Greek yogurt (I prefer Fage)
- 2 tablespoons mayonnaise (Hellmann's is my go-to)
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
- 1 tablespoon lemon juice (about half a lemon)
- 1/4 cup celery, diced
- 1/4 cup red onion, finely chopped
- Salt and pepper to taste
How-To Steps
Start by draining the tuna really well. You don’t want a watery salad, so press it with a fork to get out any extra liquid. Then, chop the celery and red onion; I like mine finely diced for a nice texture.
In a mixing bowl, combine the drained tuna, Greek yogurt, and mayonnaise. Add in the chopped dill, lemon juice, and your diced veggies. Mix everything gently; you don’t want to break up the tuna too much.
Taste the salad and then sprinkle in salt and pepper as needed. Honestly, I usually start with a pinch of each and adjust from there. This step is really important, so make sure it’s seasoned to your liking.
You can serve this right away or let it chill in the fridge for about 30 minutes if you have the time. I like to serve mine with crisp lettuce leaves or on whole-grain bread. Either way, it’s delicious!
Extra Tips
- You can switch out the dill for parsley or tarragon if you want to change things up. If you prefer more crunch, add chopped pickles or bell peppers. Also, this salad keeps well in the fridge for a couple of days, so it's great for meal prep.
Nutritional Breakdown (Per Serving)
- Calories (kcal): 228
- Total Fat (g): 9.3
- Saturated Fat (g): 1.5
- Cholesterol (mg): 60
- Sodium (mg): 341
- Total Carbohydrates (g): 7.2
- Dietary Fiber (g): 0.8
- Sugars (g): 1.6
- Protein (g): 30.2