Lemon Dill Tuna Salad
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Fresh lemon and bright dill are the perfect seasonings to lift an everyday tuna salad from good to great. With a tangy yet light Greek yogurt-based dressing and plenty of crisp veggies for texture, this lemon dill tuna salad is a reliable lunch you can pile over salad greens, into a sandwich, or scoop up with crackers for simple satisfaction.
I love simple lunch options that require no cooking, last a few days, and still taste intentional—like you actually took the care to make something to fuel yourself well. It’s a wonderful feeling and well worth the few minutes it takes!
Just like my favorite chickpea and Mediterranean tuna salad recipes, this one is exceedingly quick and easy to make, but tastes vibrant and fresh.
Why You’ll Love This Lemon Dill Tuna Salad
- A short list of convenient ingredients
- Flaky tuna, creamy white beans, and crisp veggies pack in the protein and fiber that keeps you running well
- Fresh flavor thanks to vibrant lemon and dill
- Ready in about 15 minutes
- Flavorful, mayo-free homemade dressing from everyday staples
Ingredient Notes
Whether you use sumac or paprika, it will add a hint of heat and color to the dressing that I find really complementary to the extra lemon and dill.
Sustainable Shopping
For the most sustainable tuna, look for cans labeled “pole-and-line caught.” This method catches each fish individually, dramatically reducing the risk of bycatch, which is the term for mistakenly netting unwanted and possibly endangered species such as sharks or turtles.
Step by Simple Step
Because I always appreciate the absolute smallest number of dishes to wash, I like to just whisk the dressing ingredients together in the bottom of a large bowl.
Add all other ingredients directly to the bowl. Feel free to toss in more of anything you really love—lunch salads like this are made to be completely flexible, after all.
Stir well, then sample and season with more salt, lemon, and any other ingredients to taste.
Serving Ideas
- In a sandwich. Pile this lemon tuna salad into your favorite sandwich bread (or tortilla or pita!) for a tasty, quick lunch.
- Over salad greens. Lay a bed of mixed baby greens or arugula on a plate then top with the tuna salad and any other extras you like.
- With crackers and raw veggies. Something about this combination is super satisfying! We especially love it with Triscuits or whole grain pita chips plus crisp baby carrots and bell pepper sticks.
More No-Cook Lunches
Lemon Dill Tuna Salad
Ingredients
- 2 Tablespoons plain Greek yogurt
- 2 Tablespoons extra-virgin olive oil
- 2-3 Tablespoons fresh lemon juice from 1/2 medium lemon
- 1 teaspoon Dijon mustard
- 1 teaspoon smoked paprika or sumac
- 1 teaspoon kosher salt
- 1 (15 ounce) can Cannellini or other white beans drained and rinsed
- 2 (5 ounce) cans tuna drained, see note
- 4 stalks celery finely chopped
- 1/4 medium red onion finely chopped
- 3-4 Tablespoons minced fresh dill
Instructions
- To a large bowl, add the Greek yogurt, olive oil, lemon juice, Dijon, paprika, and salt. Whisk well to combine into an even dressing.2 Tablespoons plain Greek yogurt, 2 Tablespoons extra-virgin olive oil, 2-3 Tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon smoked paprika, 1 teaspoon kosher salt
- Add the drained tuna, white beans, celery, onion, and dill. Stir again to combine. Sample and season with more salt and lemon juice to taste.1 (15 ounce) can Cannellini or other white beans, 2 (5 ounce) cans tuna, 4 stalks celery, 1/4 medium red onion, 3-4 Tablespoons minced fresh dill
- Serve with crackers and baby carrots or more celery sticks, in a sandwich or wrap, or over a bed of greens. Enjoy!
Notes
- Tuna: Use skipjack, albacore, or any kind that you like. I tend to prefer water-packed but it does not make a huge difference in the taste or texture here in my opinion. For the most sustainable option, look for tuna labeled “pole-and-line caught.” Pole-and-line fishing catches each fish individually, dramatically reducing the risk of bycatch, which is catching unwanted and possibly endangered species such as sharks or turtles.
- Dill: Don’t let the rest of your dill go to waste—it’s also dreamy in this homemade Greek salad dressing, a white bean tomato cucumber salad, or topping this delicious creamy smoked salmon pasta.
- Storage: This keeps well in the fridge for up to 3 days.
- Make Ahead: Add everything except the celery and red onions to a bowl and store in the refrigerator for up to 24 hours. Stir in veggies and an extra pop of fresh lemon juice, then serve cold.
