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.

Prep Time15

Cook Time15

Total Time30

Course: Lunch

Cuisine: American

Keyword: lemon dill tuna salad

Servings:

Calories: 241kcal

Author: Monica Lensink

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!

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.