This light and bright lemon dill tuna salad is a summery delight that can be served on its own, with crackers, cold cuts, or on a sandwich. Naturally gluten-free.
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What you’ll love about this recipe
- It’s simple! Nothing quite beats a quick and easy snack or lunch/dinner on a hot summer day. This salad can be thrown together in less than ten minutes with just ten ingredients and requires only a little bit of chopping and then mixing.
- It’s full of summery flavors! With the addition of fresh and earthy dill and bright and citrusy lemon, this tuna salad is bursting with flavors that just scream summer.
- It’s versatility! Tuna salad can be served in all sorts of ways. As mentioned before, it works as a snack or can be served with accompaniments for either lunch or dinner, either as-is or on your vehicle of choice.
Ingredients (+ notes & substitutions)
- Albacore tuna: As you may (or may not) know, there are different varieties of tuna to choose from. Albacore is my go-to when it comes to tuna salad. It’s firmer and more mildly flavored than other varieties so you get a bit of that fishy flavor without it overpowering the other ingredients.
- Hard-boiled eggs: My favorite method for making hard-boiled eggs is to place the eggs in a small saucepan and cover with no more than one inch of cold water. Bring to a boil, then remove from heat, cover, and rest for 15 minutes. After 15-minutes, transfer the eggs to a small bowl of ice water then peel after a few minutes.
- Mayonnaise: Feel free to use light mayonnaise if you prefer.
- Lemon: One fresh lemon is all you’ll need. The salad contains both fresh lemon juice and grated lemon peel for an extra pop of lemony flavor.
- Fresh dill: If you absolutely cannot use fresh dill, you can substitute for one teaspoon of dried herbs and add more to taste if desired.
- Green onion: Because you can’t have tuna salad with onion.
- Celery: For some much-needed crunch.
- Celery salt: If you don’t have celery salt, you may skip it and just add kosher salt to taste.
- Ground black pepper:
- Dijon mustard: The Dijon adds a nice bit of tang which helps round out the flavor profile.
How to make lemon dill tuna salad (+ tips)
1. Peel the eggs, discard the yolks then roughly chop the egg whites.
2. In a small bowl, combine the mayonnaise, lemon juice, dill, Dijon mustard, celery salt, lemon zest, and ground black pepper.
3. Stir in the tuna, eggs, diced celery, and green onion. Serve immediately or refrigerate for later.
Storage
Refrigerate in an airtight container for up to five days.
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How to serve this salad:
- With crackers.
- On a sandwich with your choice of toppings. The dill tuna salad pairs especially well with sourdough or ciabatta.
- With cold cuts like cucumber or celery for a low-carb snack.
- Wrapped up in lettuce for a low-carb sandwich alternative.
- On its own.
What to serve with this tuna salad:
- Truffle Sweet Potato Fries with Parmesan: These rich and flavorful truffle sweet potato fries offer a double dose of truffle flavor and are tossed in parmesan, fresh parsley, and black pepper. Naturally gluten-free.
- Lemon Orzo Salad with Asparagus, Arugula, & Feta: This herbaceous lemon orzo salad is a wonderful Spring side dish incorporating fresh seasonal produce like asparagus and arugula, garlic, and feta. Naturally vegetarian.
- Green Goddess Pasta Salad: Making up this green goddess pasta salad is an herbaceous homemade green goddess dressing, fresh Spring vegetables like asparagus, broccoli, and artichokes, and of course, pasta! It’s simple to prepare, takes just 20-minutes, and is gluten-free and vegetarian adaptable.
If you make this lemon dill tuna salad I’d love your feedback. Please leave a comment and/or a rating below as I greatly value your opinion. Or snap a pic and tag me on Instagram @taoofspiceblog. Love, light, and happy cooking ya’ll ♥
Lemon Dill Tuna Salad
This light and bright lemon dill tuna salad is a summery delight that can be served on its own, with crackers, cold cuts, or on a sandwich. Naturally gluten-free.
Ingredients
- 2 large hard boiled eggs
- 1/2 cup cup mayonnaise
- 1 lemon (1 1/2 tablespoons lemon juice + 1 teaspoon lemon zest)
- 1 tablespoon minced fresh dill
- 2 teaspoons Dijon mustard
- 1 teaspoon celery salt
- 1/2 teaspoon ground black pepper
- 2 cans albacore tuna in water, well drained
- 1-2 stalks celery, diced
- 2 stalks green onion, finely sliced
Instructions
- Peel the eggs, discard the yolks then roughly chop the egg whites.
- In a small bowl, combine the mayonnaise, lemon juice, dill, Dijon mustard, celery salt, lemon zest, and ground black pepper.
- Stir in the tuna, eggs, diced celery, and green onion. Serve immediately or refrigerate for later.
Storage: Refrigerate in an airtight container for up to five days.
Nutrition Information:
Yield: 3 Serving Size: 1Amount Per Serving: Calories: 468Total Fat: 35gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 27gCholesterol: 188mgSodium: 1230mgCarbohydrates: 5gFiber: 2gSugar: 2gProtein: 33g
The nutritional information provided is computer generated. It is only an estimate and intended for informational purposes only. Nutrition details may vary depending on various factors such as origin, freshness of ingredients, etc
