Dilled Tuna Salad Recipe
Dilled Tuna Salad Recipe photo by Taste of Home

Dilled Tuna Salad Recipe

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“Here is my favorite lunch recipe,” writes Rebecca Schweizer from Chesapeake, Virginia. “I love the taste of it with kosher dill pickle slices on the side.”
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:2 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 2 servings


  • 1/4 cup mayonnaise
  • 1 tablespoon sour cream
  • 2 to 4 teaspoons minced fresh parsley
  • 1 to 1-1/2 teaspoons dill weed
  • 1/8 teaspoon garlic salt
  • 1/8 teaspoon ground thyme
  • 1/8 teaspoon pepper
  • Dash cayenne pepper
  • 1 can (6 ounces) light water-packed tuna, drained and flaked
  • 2 tablespoons chopped red onion
  • 2 cups fresh baby spinach
  • 5 slices tomato, halved

Nutritional Facts

1 serving (prepared with fat-free mayonnaise and reduced-fat sour cream) equals 157 calories, 3 g fat (1 g saturated fat), 31 mg cholesterol, 677 mg sodium, 10 g carbohydrate, 2 g fiber, 24 g protein.


  1. In a small bowl, whisk the first eight ingredients. Stir in tuna and onion. Serve over spinach. Garnish with tomato slices. Yield: 2 servings.
Originally published as Dilled Tuna Salad in Cooking for 2 Summer 2006, p18

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviewed Aug. 15, 2010

"This salad is great as a chicken salad. It is so much better with fresh dill in place of the dill weed."

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