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Tuna Salad with Fresh Dill

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A simple Tuna Salad with Fresh Dill is a breeze to prepare and wonderful served on a crusty roll for lunch or a light dinner.

With a dressing of mayonnaise and fresh lemon juice plus a boost of flavor from fresh, aromatic dill, this is an easy way to shake up your usual tuna salad sandwich recipe!

Easy Tuna Salad with Fresh Dill on a white plate with cornichons

Tuna Salad with Fresh Dill

When I get in a lunchtime rut, I often make chicken or tuna salad for sandwiches. My mom’s version was a can of tuna, chopped celery and mayonnaise. That’s it. And we loved it. As I grew older, I added more ingredients, like in this Tuna with Cranberries and Pecans. But sometimes, less is more, and this simple tuna salad is ready in no time. Only a few ingredients needed and lunch is served!

Easy Tuna Salad with Fresh Dill on a whole wheat bun on a white plate

Tips for Making Tuna Salad

As anyone who has made tuna salad knows, it’s pretty much a dump and mix recipes. But there are a few hints for making it the best it can be!

  • First, you must use a good quality tuna. I have moved from the canned, water-packed tuna I bought in my 20’s and now look for the jars of tuna fillets in olive oil. Yes, it’s more expensive, but give it a try. The higher grade of this product is worth the occasional splurge.
  • Use fresh dill in this recipe, not dried. The taste is far superior!
  • PRO-Tip: I like the mellow taste of pickled onions. The sharpness is minimized, but there’s still some crunch and mild onion flavor. The pickling process entails finely dicing some onions and covering them with your favorite vinegar for only 10 minutes. I used champagne vinegar, but other vinegars would also work. I’d avoid a dark balsamic as the purple of the onions gives a needed pop of color to the tuna salad.
  • The salad dressing is just mayonnaise mixed with lemon juice. Make sure you use freshly squeezed lemon juice and a quality mayonnaise. I like Hellmann’s organic.
  • I prefer flaking the tuna fillets into pieces versus mixing it into a paste, so the tuna is identifiable in the salad.
  • Canned and jarred tuna is generally on the salty side. I did not add any salt to my recipe, but some freshly ground black pepper would be a nice addition.
  • If you want to add diced celery, pickles or any other favorite tuna salad ingredient, please do!
  • Serve this tuna salad on a bed of leaf lettuce or between two slices of bread or on a bun or roll. Lettuce and/or a slice of tomato would be terrific on your sandwich.

More Sandwich Recipes You’ll Love:

Easy Tuna Salad with Fresh Dill on a white plate with fresh dill and cornichons

This post has been updated with new text and photos. This is a photo from the 2011 blog post.

Tuna Salad with Fresh Dill

Tuna Salad with Fresh Dill

A simple, yet gourmet Tuna Salad recipe with Fresh Dill

Prep Time 10 minutes
Total Time 10 minutes
Yield 6 servings


  • 2 6.7-ounce jars tuna fillets in olive oil
  • Juice half a lemon
  • 1/2 cup mayonnaise
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons diced red onion or diced pickled red onion*
  • Salt and freshly ground pepper to taste


Flake tuna into medium bowl.  Add lemon juice, mayonnaise to taste, dill and onion; and mix to desired consistency.  Season to taste.

Serve with your favorite rolls, lettuce, tomatoes or sprouts.

To make pickled onions, simply pour white wine or champagne vinegar over diced onions.  Allow to pickle at least 10 minutes.  Drain and add to recipe.


*To make pickled onions, simply pour white wine or champagne vinegar over diced onions.  Allow to pickle at least 10 minutes.  Drain and add to recipe.

Adapted from Once Upon a Tart.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 231 Total Fat: 16g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 13g Cholesterol: 27mg Sodium: 213mg Carbohydrates: 8g Net Carbohydrates: 0g Fiber: 1g Sugar: 6g Sugar Alcohols: 0g Protein: 13g
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25 comments on “Tuna Salad with Fresh Dill”

  1. Oh how lucky and congrats on your gift card love Sonoma, shop there in Orlando all the time to buy speciality pans! This looks wonderful Tuna is a must in my salad.. lovely!

  2. I love tuna salad and am excited to try the pickled onions. Yum!

  3. This look wonderful! gloria

  4. I make tuna salad a few times a month; we love it and it’s good for you too. I add a bit of yellow mustard to the mayo and it sharpens up the flavor. I learned this from a restaurant chef when I exclaimed over the restaurant’s albacore tuna sandwich. Love your blogs and admire your tenacity in keeping up with it.

  5. Thanks for the tip, Kaye…good idea!

  6. Lucky you to be the recipient of a WS gift card! Like you, I’d be tempted to shop for hours depleting my pockets until they were empty coffers. Not only did you bring home some kitchen items, but some lovely foods too. Now when you prepare tuna or nosh on a cornichon, you’ll remember this occasion. I’ve long adored the combination of tuna and dill. Thank you for this accessibly tangible recipe.

  7. I love that store! I don’t think my willpower would have been any stronger than yours. I would probably have to pick everything up and oh and ah over the goods. I love tuna salad and this sounds amazing! Yummy!

  8. LOL…I can never just walk out of a cooking store without a hand full of purchases either! So glad you enjoyed your shopping spree!

  9. Absolutely love the taste of fresh dill! This recipe looks like a keeper.

  10. The packaging on that tuna is so great! Certainly dresses up canned fish 🙂

  11. Simple, but delicious! I love your photos for this post.


  12. Ahhhh! Williams-Sonoma…Can’t go there without buy all those beautiful gadgets. Congrats on your gift. And your salad looks delish.

  13. I love tuna sandwiches for lunch at work. I’ve often used dill with fresh fish but never with tinned so I’ll certainly try your recipe.

  14. I love such tuna salads with toasted bread though I dont think I ever put dill in it 🙂

  15. Mmm, I love dill with tuna salad. Looks like a tasty lunch.

  16. Lizzy=What a great gift card. I love Sonoma too!
    Incidentally, I just made a big batch of tuna salad yesterday, and sharing it with Lora, and the in-law’s from Italy. I have always made mine with fresh dill, but forgot to buy it, and instead made it with fresh chopped Italina parsly. (no photo of it)

    Love the “dill pickled red onion” idea in addition to the salad. I will stick with the fresh dill next time. Yumm!

  17. This looks like a perfect lunch sandwich! I still have a glass of white tuna in the cupboard…this is a great recipe to use it up.

  18. You’ve take an old standby up a BUNCH of notches! YUM!

  19. Looks amazing! So true that sometimes we get crazy on updating recipes when there was a reason it was a hit in the first place! I’m ashamed to say I’ve never used fresh dill — definitely need to try it! Thanks, Liz!

  20. Ah the classic tuna salad sandwich..majorly upgraded. All great tips and I am a big fan of fresh dill.

  21. I love tuna salad and we eat a lot of it in the summer. You are right about using fresh dill! Can’t ever get to much of it!

  22. I always need new ideas for lunch, and this is a great one!! Love the fresh dill!

  23. LOVE tuna salad in the summer! We have it at least once a week. Dill is excellent in it — I usually don’t do that, but should much more often. Totally agree about tuna packed in oil — it’s like a whole different thing. This looks excellent — thanks!

  24. This is the perfect lunch idea and I love the fresh dill!

  25. I always have good tuna on hand – just for this purpose, or for an easy salad or pasta. For exceptional tuna, I only buy tuna belly – it’s packed in oil – I’ve had great luck with spanish and italian varieties. Also more expensive, but so worth it! Great recipe!

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