|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 16g||21%|
|Saturated Fat 3g||16%|
|Total Carbohydrate 30g||11%|
|Dietary Fiber 2g||7%|
|Total Sugars 4g|
|Vitamin C 1mg||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Tuna salad is a versatile preparation, great as a sandwich or wrap filling, as a protein-packed topping for crackers, or as the stuffing for lettuce leaves or small tomatoes. Delicious when served with mixed greens and soup for a lighter lunch, tuna salad is also a great portable lunch for kids and adults alike and travels well for picnics. Mixed with pasta, served with potato chips, or eaten with a few sliced pickles, our easy salad has a lot of flavor and a healthy dose of protein—think 31 grams in one 6-ounce can of tuna canned in water.
The addition of chopped boiled eggs makes this tuna salad extra creamy and filling. The dill pickle relish, red onion, and dill weed add lots of tanginess. Add more dill relish and use more or less mayonnaise to reach your desired level of creaminess.
The better the quality of tuna used in this recipe, the better the tuna salad will be. White, albacore solid, or chunk tuna will have a meatier texture and milder flavor, while flaked tuna tends to be moister with a fishier taste. If you don't have a strong preference, try using a mix of the two and pick from tuna canned in water or oil. Conveniently quick to make once all ingredients are ready to use, our tuna salad can be made ahead of time and kept in the fridge for up to four days in an airtight container.
Click Play to See This Eggs and Dill Tuna Salad Recipe Come Together
"Great weekday lunch. Light, but filling. Great to have with lettuce or on a salad as a low-carb option." —Renae Wilson
2 (5- to 6-ounce) cans tuna, drained and flaked
2 large hard-boiled eggs, coarsely chopped
1/4 cup mayonnaise
3 tablespoons finely chopped red onion
2 tablespoons dill relish
1/4 teaspoon dried dill weed
Kosher salt, to taste
Freshly ground black pepper, to taste
8 slices sandwich bread, or lettuce leaves
Steps to Make It
Gather the ingredients.
Combine the tuna, chopped eggs, mayonnaise, red onion, dill relish, and dill weed. Add more mayonnaise, if desired. Taste and season with salt and pepper.
Serve this tuna salad in sandwiches or on lettuce leaves. Enjoy.
This is a very forgiving salad with many vegetables and additions that go well with it:
- Add some finely diced celery or green onions for crunch.
- Swap the red onion for white or yellow onion for a milder taste. Alternatively, soak the red onion in cool water for a few minutes to take away some of the raw bite. Drain, and dry well before adding to the tuna salad.
- Swap the mayonnaise for homemade aioli or Dijon mustard.
- Add more finely chopped fresh herbs like parsley or tarragon.
- Substitute the mayonnaise with Greek yogurt—just be mindful it will have a tangier taste. Other mayo substitutes are mashed avocado, cottage cheese, or hummus.
How to Make Easy Hard-Boiled Eggs?
Although there are many techniques to achieve the perfect hard-boiled egg, and they are all wonderful, here's an easy one that requires very little attention:
- Cover the raw eggs with cold water in a saucepan.
- Bring to a rapid boil and turn off the heat.
- Cover and let rest for 12 minutes—the longer they sit the harder they'll get.
- Drain and let cool off for a few minutes.
- Gently crack one part of each shell and run cold water on the cracked eggs. The cold water will lower the temperature but also will help you get rid of the shell in fewer, larger pieces.
- Peel, season, and eat.
Tuna, Canned in Water. FoodData Central. United Stated Department of Agriculture.