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Tuna Salad with Lemon, Dill, and Black Pepper Mayo Recipe

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4.2 from 76 reviews

  • Author: Sara
  • Total Time: 10 minutes
  • Yield: 4 servings
  • Diet: Low Salt

Description

This Tuna Salad with Lemon, Dill, and Black Pepper Mayo is a quick and fresh twist on traditional tuna salad. The bright lemon juice and zest provide a citrusy burst, fresh dill adds herbal notes, and cracked black pepper delivers a gentle kick. Mixed with mayonnaise and crisp vegetables like celery and red onion, it’s an easy, creamy, and flavorful dish perfect for sandwiches, wraps, lettuce cups, or served over greens.

Ingredients

Tuna Salad Ingredients

  • 2 cans (5 oz each) canned tuna, drained thoroughly
  • 1/3 cup mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 2 tablespoons fresh dill, finely chopped
  • 1/4 cup celery, finely chopped
  • 1/4 cup red onion, finely chopped
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt, or to taste
  • Optional: 1 tablespoon chopped fresh parsley

Instructions

  1. Drain the tuna: Thoroughly drain the canned tuna to remove excess liquid and place it in a medium mixing bowl.
  2. Combine wet ingredients: Add mayonnaise, fresh lemon juice, lemon zest, Dijon mustard, and freshly ground black pepper to the tuna.
  3. Prep the vegetables and herbs: Finely chop celery, red onion, fresh dill, and if using, parsley.
  4. Mix everything together: Add the chopped vegetables and herbs to the tuna mixture. Stir gently until all ingredients are evenly combined.
  5. Adjust seasoning: Taste the salad and adjust lemon juice, salt, and black pepper as needed to your preference.
  6. Chill before serving (optional): Refrigerate the tuna salad for 15 to 20 minutes if you prefer it chilled and flavors melded.
  7. Serve: Enjoy the tuna salad as a filling for sandwiches, wraps, lettuce cups, or over mixed greens.

Notes

  • For extra tang, add diced pickles or capers.
  • Add crunch with chopped cucumber or toasted sunflower seeds.
  • For a lighter option, substitute part or all mayonnaise with plain Greek yogurt.
  • Diced apple can be added for a subtle sweet contrast.
  • Store in an airtight container in the refrigerator and consume within 3 days.
  • Do not leave tuna salad out at room temperature for extended periods.
  • Optional additions include chopped hard-boiled eggs for richness.
  • Dried dill can replace fresh dill if necessary, though fresh is preferred for best flavor.
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Salad
  • Method: No-Cook
  • Cuisine: American

Find it online: https://sarasplate.com/tuna-salad-with-lemon-dill-and-black-pepper-mayo-recipe/