I love a good tuna salad. Unfortunately most store bought tubs and restaurant dishes are full of fat, high in calories, and made with some unnecessary ingredients and/or preservatives. In addition, most recipes include eggs and relish, both of which I don’t really like in my tuna salad. So I set out to make my own recipe that still has all my favorites but it’s not nearly as high in calories and fat as many recipes out there. I’ll be honest, I’ve tried to make tuna salads without mayo and it’s not even like eating tuna salad to me. So I do use a little mayo to get the creaminess but not nearly as much as many recipes call for. Fresh dill is the ingredient that makes this tuna salad so good though. I just can’t get enough of it.
I love to put this tuna salad on top of a bed of salad greens with a little vinaigrette. Or I’ll use veggies for dipping. Celery and yellow or red peppers make a great vehicle for eating it as well. It’s also really yummy on top of a few multi-grain crackers. I don’t typically eat it in sandwich form but I bet it would be great on some toasted whole wheat bread with lettuce and tomato.
This recipe makes two small or one large serving.
- 1 5 oz can tuna, drained
- 1.5 T mayo (I sometimes replace some of the mayo with Greek yogurt)
- 1 tsp dijon mustard
- 1-2 T chopped green onions or red onions
- 3 T chopped celery
- 2 tsp chopped fresh dill (or more if you are like me and you can never have too much dill)
- ¼ tsp onion onion powder
- ¼ tsp garlic powder
- ⅛ tsp pepper
- ⅛ tsp salt
- 3 T toasted pecans (optional)
- Place the tuna in a medium bowl.
- Add all the other ingredients except for the pecans and mix well.
- If adding pecans, toast them under the broiler for a few minutes. Add the toasted pecans when ready to serve.
- Serve over mixed greens, on toasted bread, with crackers, or veggies.