Tuna Salad with Capers and Dill

A tuna sandwich with tomatoes and lettuce cut in half and stacked on a plate.

5 from 1 vote

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!

Prep Time5

Total Time5

Course: Lunch, Main Course

Cuisine: American

Diet: Gluten Free, Low Calorie, Low Fat

Keyword: tuna salad with capers and dill

Servings:

Calories: 143kcal

Author: Valerie Brunmeier

Ingredients

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

Instructions

Combine all the ingredients for the tuna salad in a bowl.

Serving Suggestions

Notes

Nutrition information was calculated for tuna salad only and does not include optional toppings.

Serving Suggestions

Layer the tuna salad on sturdy sandwich bread with your toppings of choice.

For a low carb meal, layer the tuna salad on thick slices of tomato or stuff halved, pitted avocados with the tuna salad and add any toppings you love.

Storage

Store leftovers in an airtight container in the refrigerator and use within 3 days for the best quality.

Nutrition