Lemon Dill Tuna Salad
This Lemon Dill Tuna Salad is a fresh, high-protein lunch recipe made with canned tuna, crunchy celery, red onion, dill pickles, fresh dill, and lemon juice. It's an easy meal prep recipe that's perfect for busy weekdays, quick lunches, and healthy summer meals.
Ingredients
- 3 5-ounce cans tuna drained
- 1/3 cup mayonnaise
- 1 tablespoon Dijon mustard
- Juice of 1 lemon
- 2 celery stalks finely diced
- 1/4 cup red onion finely diced
- 1/4 cup dill pickles finely diced
- 2 tablespoons fresh dill chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Add the drained tuna to a large mixing bowl and break it apart with a fork.
- Add the mayonnaise, Dijon mustard, and lemon juice. Stir until combined.
- Fold in the celery, red onion, dill pickles, and fresh dill.
- Season with salt and black pepper.
- Taste and adjust lemon juice or seasoning as desired.
- Serve immediately or refrigerate until ready to enjoy.
Notes
- For the best flavor, allow the tuna salad to chill in the refrigerator for 30 minutes before serving.
- Serve with crackers, cucumbers, mini peppers, lettuce cups, or in a sandwich.
- Add chopped hard-boiled eggs for additional protein.
- Substitute part of the mayonnaise with plain Greek yogurt if desired.
- Store in an airtight container in the refrigerator for up to 4 days.
- Not recommended for freezing.
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