Lemon Dill Tuna Salad
Fresh lemon and bright dill are the perfect seasonings to lift an everyday tuna salad from good to great.
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!
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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.
Nutrition Estimate
Calories: 241 kcal, Carbohydrates: 18 g, Protein: 24 g, Fat: 9 g, Saturated Fat: 2 g, Polyunsaturated Fat: 2 g, Monounsaturated Fat: 6 g, Cholesterol: 30 mg, Sodium: 1091 mg, Potassium: 221 mg, Fiber: 6 g, Sugar: 1 g, Vitamin A: 303 IU, Vitamin C: 4 mg, Calcium: 88 mg, Iron: 3 mg