Ingredients
Tuna Salad
- 2 (5-oz.) cans white tuna, packed in water
- 1/2 cup mayonnaise
- 2 Tbsp. finely chopped fresh dill
- 1 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 2 Tbsp. fresh lemon juice, divided
- 1/2 cup finely chopped dill pickles (from about 2 pickles)
- 1/2 cup finely sliced celery (from about 3/4 large stalk)
- 1/4 cup finely chopped red onion (from about 1/4 small onion)
Optional to Serve
- 8 slices whole-wheat bread
- 4 large Bibb lettuce leaves
Instructions
- Drain and Flake Tuna: Drain the canned tuna thoroughly and transfer it into a small bowl. Using a fork, gently flake the tuna apart into fine strands for a better texture in the salad.
- Make the Dressing and Combine: In a large mixing bowl, whisk together the mayonnaise, finely chopped fresh dill, kosher salt, freshly ground black pepper, and 1 tablespoon of fresh lemon juice until smooth. Stir in the finely chopped dill pickles, sliced celery, and chopped red onion. Fold the flaked tuna into the mixture carefully to combine all ingredients evenly. Taste the salad and add the remaining 1 tablespoon of lemon juice as desired to brighten flavors.
- Serve: Serve the tuna salad on whole-wheat bread for sandwiches or spoon it onto fresh Bibb lettuce leaves for a lighter, low-carb option.
- Make Ahead: The tuna salad can be prepared up to 3 days in advance. Store it in an airtight container in the refrigerator to maintain freshness.
Notes
- For best texture, drain tuna very well to avoid watery salad.
- Adjust lemon juice to your preferred taste for acidity.
- Use fresh dill for the most vibrant flavor.
- Optional bread or lettuce leaves provide versatility in serving.
- Keep refrigerated and consume within 3 days.
- Prep Time: 10 mins
- Cook Time: 0 mins
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Low Fat
