This lightened up Tuna Salad with Capers and Dill is loaded with great flavor with less fat and calories than traditional tuna salad. An easy, make-ahead lunch at home or on the go!
Tuna salad has always been one of my favorite go-to lunches. I always have a good stock of it in my pantry and it’s so easy to throw together on a whim. But, with it’s typical mayonnaise-laden dressing, it can be somewhat of an indulgence. The good news is that you can pretty significantly reduce the fat and calories without forfeiting flavor with this lighter Tuna Salad with Capers and Dill. This satisfying, creamy mixture has a fresh burst of lemon, herby dill, and briny capers for a tangy pop of flavor.
When you add really flavorful ingredients, you can get away with replacing some of the mayonnaise in traditional tuna salad with nonfat Greek yogurt. The yogurt pairs so well with these ingredients that it is a natural choice.
For the Tuna Salad
- Tuna – The quality of any tuna salad recipe depends heavily on the quality of the canned tuna you use. Solid white albacore in water has a firm, steaky texture and is an excellent choice. It’s lighter in color, milder in flavor and less “fishy” tasting than than chunk light tuna.
- Greek yogurt – Slightly more than half of the mayonnaise is replaced with nonfat plain Greek yogurt.
- Mayonnaise – I don’t eliminate the mayo altogether, but you can add far less and still get the benefit of it’s luxurious flavor and texture. Go with a healthy fat mayo – my favorite is olive oil mayonnaise.
- Red onion
- Capers – They add a burst of tangy flavor to the tuna salad.
- Lemon – Fresh lemon juice is a must in tuna salad. It helps balance any fishy flavor and just the perfect flavor enhancer for seafood.
- Dill – I use dried dill most often because I always have it in my pantry. You can use fresh, if you’d like.
- Dijon mustard
- Kosher salt
Optional Ingredients for Serving
- Multigrain bread
- Sliced tomato
- Mixed greens
How to Make Tuna Salad with Capers and Dill
Combine all the ingredients for the tuna salad in a mixing bowl. Cover and refrigerate it until you are ready to serve.
Tuna salad should keep well for up to 3 days if stored in an airtight container in the refrigerator.
Tuna Salad Sandwiches
Layer the Tuna Salad with Capers and Dill on sandwich bread with lettuce and tomatoes for a seriously delicious tuna sandwich.
Low-Carb Tuna Tomato Slices
Forgo the bread and layer the tuna salad on thick slices of tomato for a tasty, low-carb lunch.
Low-Carb Tuna Stuffed Avocados
Halve and pit avocados and stuff them full of Tuna Salad with Capers and Dill. Top the stuffed avocados with diced tomatoes or any other toppings you love. Great flavor, great texture, and such a satisfying low carb lunch or dinner idea.
More Tasty Tuna Recipes
Tuna Salad with Capers and Dill
For the Tuna Salad
- 12 ounces solid white albacore in water, well drained (like Wild Planet or Bumble Bee wild caught)
- 3 tablespoons nonfat plain Greek yogurt
- 2 tablespoons mayonnaise, like olive oil mayonnaise
- ¼ cup diced red onion
- ¼ cup diced celery
- 2 tablespoons capers, drained
- ½ lemon, juiced
- 1 teaspoon dried dill
- 1 teaspoon Dijon mustard
- ¼ teaspoon kosher salt, or to taste
Optional for Serving
- 8 slices multigrain sandwich bread
- sliced tomato
- mixed greens
- 4 avocados, halved, pits removed
- Combine all the ingredients for the tuna salad in a bowl.
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