Tuna Salad with Dried Cranberries & Fresh Dill
This is my twist on a classic tuna salad recipe. It's light on mayonnaise, has a citrusy taste, and is subtly sweet from dried cranberries that balance out the flavor of the tuna. I add chopped shallot for a delicate onion flavor and crunch, but you can omit if you like. Don't forget the fresh dill, which really brings it all together. Enjoy this creamy seafood salad with crackers, served in endive leaves, or as an epic tuna sandwich!
Servings: 4 servings
Calories: 219kcal
Video
Equipment
Fork
Ingredients
- 2 (5oz) cans tuna packed in olive oil, drained
- ¼ cup mayonnaise, such as Duke's
- 2 Tbsp sweet pickle relish
- 1 tsp lemon zest, from ½ a lemon
- ½ tsp Dijon mustard
- ½ tsp Kosher salt
- ¼ tsp freshly ground black pepper
- ⅓ cup (2oz) dried cranberries
- 2 Tbsp shallot very finely diced (white onion or scallions can be used instead), about ½ a large shallot
- 2 Tbsp fresh dill, chopped
- For serving: endive leaves, crackers, sandwich bread
Instructions
- Mix the tuna and mayo. Place the drained tuna in a mixing bowl, then mash with a fork. Add ¼ cup mayo, 2 Tbsp sweet pickle relish, 1 tsp lemon zest, ½ tsp Dijon mustard, ½ tsp Kosher salt, and ¼ tsp black pepper. Stir until well mixed. You can of course add more mayonnaise if preferred.
- Add remaining ingredients. Add ⅓ cup dried cranberries, 2 Tbsp chopped shallot, 2 Tbsp chopped dill, then stir. Taste and adjust seasoning as needed.
- Serve! Enjoy served in endive leaves, with crackers, or on a sandwich! If serving in a bowl, I like to garnish with additional dill.
Notes
- Nutrition facts do not include crackers, endive leaves, or sandwich bread.
- To make-ahead: Tuna salad is perfect for meal prep! You can make it over the weekend, then enjoy throughout the week. It's best within 3-4 days.
- Storage: Keep any leftovers in an airtight container in a refrigerator. I enjoy it closer to room temperature than cold, so I always let it sit out for 10-15 minutes before serving. This is personal preference, you should eat it at whatever temperature you like!
- To freeze: While technically possible, I don't recommend freezing tuna salad. The texture of the mayo can become watery upon thawing. For best flavor and texture, enjoy fresh.
Nutrition
Calories: 219kcal | Carbohydrates: 13g | Protein: 21g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 15mg | Sodium: 770mg | Potassium: 180mg | Fiber: 1g | Sugar: 10g | Vitamin A: 173IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg
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