Ingredients
Salad Ingredients
- 2 (4-ounce) cans of tuna, drained
- 1/2 cup finely diced celery (about 1 stalk)
- 1/4 cup finely diced red onion (about 1/4 of a medium-sized onion)
- 2 cloves garlic, minced
- 2 tablespoons fresh dill, finely chopped
- 2 tablespoons mayonnaise
- 1 teaspoon dijon mustard
- 1 tablespoon dill relish
- 1 tablespoon lemon juice (or juice of 1/2 lemon)
- 1 teaspoon coconut sugar
- Kosher salt, to taste
- Black pepper, to taste
- A dash of cayenne pepper (optional)
Serving Suggestions
- Crackers
- Fresh-cut veggies
- Butter lettuce leaves
Instructions
- Combine Ingredients: Add all the salad ingredients—drained tuna, diced celery, red onion, minced garlic, fresh dill, mayonnaise, dijon mustard, dill relish, lemon juice, coconut sugar, and seasonings—into a large mixing bowl.
- Mix Well: Using a fork, stir and mash the ingredients together until the tuna salad is very well combined and the mixture is creamy and evenly textured. Adjust seasoning with salt, black pepper, and cayenne pepper if using.
- Chill: Refrigerate the tuna salad until ready to serve, allowing the flavors to meld for at least 10-15 minutes.
- Serve: Enjoy the tuna salad on crackers, with fresh-cut veggies, or wrapped in butter lettuce leaves for a low-carb option.
Notes
- Draining the tuna well is essential to avoid a watery salad.
- You can substitute mayonnaise with Greek yogurt for a lighter version.
- Dill relish can be replaced with chopped pickles if preferred.
- Adjust the amount of cayenne pepper to control the heat level.
- Serve immediately after chilling for the best texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
