This post may contain affiliate links. Please see our disclosure policy.
A classic lunch, this Dill Tuna Salad is so easy to whip up for a high protein, high omega-3 meal that’s both delicious and healthy. With creamy mayonnaise, crunchy celery, dried or fresh dill, and green onion, it takes about 5 minutes to mix together.
This is absolutely my go to lunch when I need a quick meal that I already have ingredients for. Tuna salad with dill works great on a sandwich, in a wrap, on top of greens for a salad, or paired with crackers.
You can also meal prep this easy tuna salad for up to 2-3 days, making it convenient for a work lunch, but it’s also very fast to mix up the same day.
Pair this delicious dill tuna salad with sliced veggies like jicama, radish, cucumber, or carrots, as well as crackers or put on toasted whole grain bread for a sandwich.
You’ll love this recipe because it’s:
- Brain food – High in omega-3 fatty acids and protein, it will keep you full while boosting brain function.
- Healthy – It has a perfect balance of protein, vegetables, and fat.
- Gluten Free and Dairy Free – This recipe works well if you have other dietary restrictions.
Table of Contents
What Canned Tuna is Best for Tuna Salad?
There are so many different types of canned tuna out there! What’s the best tuna for tuna salad? Here are a few of my favorites:
If you’re planning to add mayonnaise, you won’t need ones packed in oil. Look for brands packed in water with no added salt.
- Cost effective – Costco carries Wild Plant and Safe Catch in bulk. Target’s Good and Gather brand also has sustainable tuna, however it is higher in sodium.
- Higher end – Tonnino, and Whole Foods also carries pole and line caught tuna.
Bigeye, albacore, and bluefin tuna may contain a higher mercury content compared to other species, like yellowfin or skipjack.
However, if you like a mild fish flavor, albacore will be the best one to use.
Ingredients
Just a few simple ingredients are needed to make this classic dill tuna salad.
- Canned tuna fish – Look for brands packed in water with no added sodium or broth.
- Dill – This can be fresh or dried.
- Green Onion – This can be fresh or freeze dried, although I recommend fresh for best flavor.
- Mayonnaise – I like to use homemade or Sir Kensington’s Organic.
- Celery – Added for extra crunch. If you’re sensitive to natural nitrates, try using jicama instead.
- Radish – Another great way to add crunch and extra veggies!
- Salt and pepper
How to Make Tuna Salad with Dill
Step 1: Drain the tuna
Completely drain all the water from the canned tuna fish. You can even run it under cool water and pat dry with a paper towel.
Step 2: Combine the ingredients
Add everything to a medium sized bowl and stir well to combine. I like to do this with a fork so I can really break up the tuna pieces.
Step 3: Refrigerate
Even if you can just refrigerate for 30 minutes, it really helps the flavors to combine. This is what makes deli-style tuna salad so good!
Additions or Substitutions
- If you’d like to make a tuna salad without mayo, I recommend buying tuna packed in olive oil and using the olive oil in it.
- For a tuna salad without egg, use my egg free mayo.
- Celery can be substituted with chopped jicama.
- Fresh herbs can be substituted for dried and vice versa.
- Chopped apple or tomato can also make great additions.
Serving Suggestions
I love to serve tuna salad on whole grain bread for a tuna salad sandwich. I find it’s best when you lightly toast the outsides (on a level 1-2 on the toaster).
You can also make a tuna salad salad. The best dressing I would recommend to pair with it is my vinaigrette.
Serve this with crackers like water crackers or Crunchmaster’s sea salt for gluten free.
Storing Tuna Salad
Store this tuna salad with dill in an airtight container in the fridge for up to 3 days. The flavor will intensify the longer it sits.
If you’re packing for a lunch, be sure to keep it cool in a sealed in an insulated bag with an ice pack while traveling.
Frequently Asked Questions
A lot more than you would think! I like the classic flavor of dill and green onion here, but you can mix it up by adding chives or shallots, chopped pickles, dijon, a pinch of curry powder, or basil. Lemon juice is also a great addition (if tolerated).
This is one recipe I actually prefer dried, just because it’s easier. Dill often goes bad on me very quickly, even stored in water! But fresh dill is lovely in this recipe as well.
Tuna is generally high in histamine, but canned tuna is allowed on a migraine diet. When tuna is canned it stops the aging process, but it’s best to consume shortly after opening. If you have an issue with histamine, you can make this salad with fresh tuna or salmon.
Tuna Recipes
For more delicious recipes using tuna fish like this dill tuna salad, see these posts.
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 review in the recipe card! Don’t forget to tag me @thedizzycook on Facebook and Instagram, and follow along on Pinterest for more great recipes!
Dill Tuna Salad
Ingredients
- 5oz can tuna (no salt, seasonings, or broth added)
- 1/3 cup celery, about 1 stalk chopped
- 1 green onion, chopped
- 2 radish, chopped
- 1¾ tablespoons mayonnaise, I used Sir Kensington’s Organic
- 1/8 teaspoon dill (fresh or dried)
- 1/4 teaspoon freshly cracked black pepper
- Crackers or bread for serving
Instructions
- Drain the tuna fish completely and combine all the ingredients in a bowl. Stir till incorporated, adding salt and pepper as needed. Refrigerate for 10-30 minutes to allow the flavors to combine. Serve cold on bread or crackers.
- Serve cold on bread or crackers.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So good. I wasn’t sure about the radish, but it works so well in this recipe and the flavor just melds with the others. I am a huge dill fan so increased the dill 2-3x and it was amazing. Definitely being added to my regular rotation.
I’ll have to try that next time!
SO GOOD! i left out the celery because i just personally don’t like it, but added in some chopped green grapes! perfect for my lunches as a nurse 🙂
I’ve been making this recipe with chicken and it’s so good! All my coworkers wanted the recipe as well! I make it every week! Thank you Alicia!
I am looking forward to trying this recipe. I am hesitant to use the tuna I have on hand because it lists pyrophosphate as an ingredient and although I tried to research it I could not figure out if it should be avoided on a migraine diet. I have really love the recipes I have tried from your Dizzy Cook book!
Love this tuna salad! I made it with the egg free Mayo recipe & it was great!
Thank you, Kim!
I want to try the crackers but was told that yeast is a no no on the HYH diet?
It’s just yeast extract you have to avoid and freshly baked items with yeast you have to wait 24 hours to consume. Otherwise yeast is fine. Crackers are fine.
Hello random question when I read your comment – I recently started an MAOI (Phenelzine) for depression and hopefully will help my intractable migraine. I have to be on a low tyramine diet. It also mentions yeast and the whole not eating fresh baked goods (bye bye gluten free dairy free doughnuts I found locally lol) but like I have two products I love in my cupboard I’m debating throwing out because I don’t know if it is going to react with the medication and no one else knows either lol. Schar gluten free pizza crust and BFree gluten free pita bread both make me question on the big fact that they say SOURDOUGH blend and yeast. Even though these aren’t “fresh” baked goods. Would I still need to avoid them because of the sourdough? Can you eat fresh baked goods after a day or two – is it safe then? Soo confusing. I went gluten free years ago because we thought it was what was causing the brain fog, stomach issues etc etc. now gluten free combined with low tyramine diet leaves a lot of question marks because no one on the internet says the same thing about MAOI diet. Thanks!
Substituted apple for jicama and radish. Loved it.