Dill Tuna Salad

tuna salad with celery, shallots, and fresh dill stacked on leaf lettuce on a white plate. a few pieces of fresh dill in the front.

Dill Tuna Salad with Lemon & Capers—fresh, herby, and briny with a little crunch. A bright, easy lunch that makes canned tuna taste brand new.

Prep Time 10

Total Time 10

Servings Servings

Ingredients

2 (7oz) cans tuna packed in water or olive oil, drained
3 tbsp mayonnaise (or Greek yogurt for a lighter version)
1 tbsp dijon mustard
1.5 tbsp fresh lemon juice
1 tsp lemon zest
1 tbsp capers drained
2 tbsp fresh dill chopped, more for garnish
1 celery stalk finely chopped
2 tbsp red onion or shallot finely chopped
salt and black pepper to taste
Olive Oil drizzle, optional richness

Instructions

In a small bowl, whisk together mayonnaise, Dijon mustard, lemon juice, and zest until smooth and creamy.
In a medium bowl, flake the drained tuna with a fork until it’s in small pieces.
Add the celery, red onion, capers, and dill to the tuna. Pour the dressing over.
Gently mix until everything is evenly coated. Taste and add salt, pepper, and an extra squeeze of lemon juice if desired. If you want it creamier, stir in a touch more mayo or olive oil.

Notes

Use good tuna (see post for details). Oil-packed tuna has richer flavour; water-packed keeps it lighter. Either way, always drain well so your salad stays fresh, not soggy.

Don’t overmix. Flake the tuna gently so it stays light and flaky instead of dense and mushy.

Balance the brine. Capers are salty! Taste before adding extra salt, and use a squeeze of lemon to brighten instead.

Let it chill. A quick 20-minute rest in the fridge helps the flavours meld and the texture firm up.

Keep it crisp. If prepping ahead, stir in fresh celery or dill right before serving to revive crunch.

How to serve it: Scoop it into lettuce cups, pile it on toast, or wrap it up for lunch. See the post above for more variations and serving ideas.

Please note that this tuna salad recipe makes enough for 2–3 as a main meal or about 4 smaller snack portions.

Store smart. Refrigerate in an airtight container for up to 4 days; stir and add a splash of lemon juice before serving leftovers.

Nutrition