super crunchy dill tuna salad
This tuna salad is creamy and cool with a bright dill flavor, sweet pickle relish tang, and subtle hints of celery seed and garlic. Every bite bursts with an addictive crunch from carrots, water chestnuts, and onion. It’s a fresher, sweeter, more textured take on classic deli-style tuna salad.
prep time
1 Hr 15 Min
cook time
method
No-Cook or Other
yield
6 serving(s)
Ingredients
- 2 cans albacore tuna in water, drained (5 oz each)
- 1/3 cup onion, minced
- 1/3 cup carrot, diced
- 1/3 cup diced water chestnuts (from an 8 oz can, drained and patted dry)
- 1/2 cup mayonnaise
- 3 tablespoons sweet pickle relish
- 3/4 teaspoon dried dill weed
- 1/2 teaspoon celery seed
- 1/2 teaspoon kosher salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried mustard powder
- optional: 1/3 cup of diced celery or 1 hard boiled egg, diced.
How To Make super crunchy dill tuna salad
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Step 1Drain and flake the tuna into a medium bowl.
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Step 2Add onion, carrot, water chestnuts, mayonnaise, relish, dill, celery seed, salt, garlic powder, and dry mustard. Add optional celery now if you are using it.
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Step 3Fold gently until everything is evenly mixed.
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Step 4Fold in hard boiled egg if using.
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Step 5Taste and adjust mayo, salt, or another half tablespoon of relish if needed.
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Step 6Cover and chill at least 1 hour to develop the flavor and not have a runny consistency.
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Step 7Serve on sandwiches, crackers, in lettuce wraps, or as a dip.
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Step 8Keeps 3–4 days in the fridge.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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