Easy Dill Tuna Salad Recipe (No Mayo)
Fresh dill, crunchy celery, red onion, and a creamy tahini dressing make this dill tuna salad one of my favorite quick lunches. It comes together in about 5 minutes, keeps well in the fridge, and is perfect with crackers, cucumber slices, or piled onto a sandwich. It’s simple, flavorful, and one of those recipes that makes lunch feel easy again.
I’ve always loved tuna salad. My mom made it growing up, and over the years I’ve created so many different versions depending on what flavors I’m craving or what ingredients I have on hand. Since I’m not a mayo person, I’m always looking for ways to make tuna salad feel creamy and flavorful without it, and this version quickly became one of my favorites. It’s inexpensive, easy to prep ahead, and one of those recipes that makes lunch feel effortless instead of like another thing on your to-do list.
If you’re into easy lunches like this, you might also love my tuna pasta salad (Nicoise style), cranberry pecan chicken salad, or buffalo chickpea salad. Same low-effort energy, just different flavors to keep lunch interesting.
Ingredient spotlight
- Tahini – Tahini makes the dressing creamy without needing mayo. If you prefer, you can swap it for mayo instead.
- Fresh Dill – Fresh dill is what makes this tuna salad really stand out. It adds so much fresh flavor and completely changes the vibe of a classic tuna salad.
- Celery & Red Onion – Celery adds crunch, while red onion gives the salad extra flavor. You can swap the onion for green onion or chives if you want something milder.
- Canned Tuna – Use whatever canned tuna you have on hand, packed in water or oil both work well here.
How to make dill tuna salad
In a bowl combine the tahini, apple cider vinegar, salt and garlic powder Stir well. Drain off the water from the tuna or remove the tuna from the can draining off as much olive oil as possible.
Add tuna, chopped celery, red onion, fresh dill and the tahini dressing in a bowl.Stir well until everything is well combined. Serve immediately or store in the fridge overnight.
Top tips
- Double or triple the recipe – This recipe is easy to scale up for meal prep or quick lunches throughout the week.
- Tahini substitutes – You can swap the tahini for mayo or mashed avocado. If using avocado, plan to eat it right away since it will start to brown after sitting.
Dill Tuna Salad (No Mayo)
Ingredients
- 1 tablespoon tahini
- 1 tablespoon apple cider vinegar
- ½ tablespoon water
- ½ teaspoon sea salt
- ½ teaspoon garlic powder
- 1 rib celery
- 2 tablespoons red onion - optional
- 2 tablespoons fresh dill
- 1 can tuna - 5 oz can
Instructions
- In a bowl, combine the tahini, apple cider vinegar, water, salt and garlic powder, Stir well.1 tablespoon tahini, 1 tablespoon apple cider vinegar, ½ tablespoon water, ½ teaspoon sea salt, ½ teaspoon garlic powder
- Finely chop the celery, red onion and fresh dill. Add these to the bowl with the tahini dressing.1 rib celery, 2 tablespoons red onion, 2 tablespoons fresh dill
- Drain the tuna and add it to the bowl with the chopped veggies and tahini sauce. Stir well and serve.1 can tuna
Recipe Notes
-
- Finely chop the vegetables – Small pieces of celery and red onion help distribute the flavor and crunch evenly throughout the tuna salad.
- Drain the tuna well – If using tuna packed in water, drain off all the liquid. For tuna packed in oil, use a fork to remove the tuna without adding excess oil to the salad.
- Use dried dill if needed – No fresh dill? Use 1–2 teaspoons of dried dill instead.
Nutrition Information
Other additions
This tuna salad is great as-is, but here are a few easy additions if you want to switch things up:
- Chopped dill pickles for extra tang
- Fresh chives for more onion flavor
- Chopped apples or grapes for a little sweetness
Ways to serve
- As a sandwich on bread, rolls, pita, or a tortilla
- Scooped up with crackers
- In lettuce wraps for a lighter option
- With cucumber or radish slices instead of crackers
Common questions
What is the best tuna for tuna salad
I usually prefer skipjack tuna for tuna salad, either packed in water or olive oil. Skipjack tuna is lower in mercury than albacore tuna and has a great texture for recipes like this. I personally like tuna packed in olive oil best for flavor, but either works well.
