If your usual tuna salad is feeling a little… predictable, this Walnut, Dill & Tuna Salad is about to change everything. It’s creamy (without being heavy), bright with lemon, and packed with fresh herbs and crunchy texture. The secret? Toasty walnuts + fresh dill—a combo that instantly elevates this from basic lunch to wow, what is in this?!
This healthy tuna salad with walnuts and dill is proof that a few simple upgrades can completely transform a classic.
This easy tuna salad recipe is perfect for quick lunches, light dinners, or even casual entertaining. It comes together in just 15 minutes and is loaded with protein, healthy fats, and fresh flavor. It’s a fresh twist on a classic!
Serve it over peppery arugula, tucked into a sandwich, or scooped up with crackers—however you enjoy it, this one’s a keeper.
Why You’ll Love This Tuna Salad
- Ready in just 15 minutes
- Packed with protein + healthy omega-3 fats
- Bright, fresh flavor from lemon and dill
- Creamy texture without heavy mayo
- Perfect for meal prep, lunches, or entertaining
Ingredients
- 1 slice whole-grain bread
- 1/4 cup reduced-sodium chicken broth
- 3 tablespoons chopped walnuts
- 2 tablespoons plain yogurt
- 2 tablespoons fresh lemon juice
- 1 clove garlic
- Pinch of cayenne pepper
- 1 (5-6 oz) can pole caught tuna, drained and flaked
- 1 carrot, finely chopped
- 1 stalk celery chopped
- 2 tablespoons fresh dill, chopped
- Salt and freshly ground pepper to taste
How It Comes Together
1. Build the Creamy Base
In a food processor, combine:
- Whole-grain bread
- Chicken broth
- Walnuts
- Yogurt
- Lemon juice
- Garlic
- Cayenne
Blend until smooth and creamy. This creates a rich, flavorful dressing without needing heavy mayo.
2. Prep the Crunch
- While that blends:
- Finely chop carrot
- Chop celery
- Chop fresh dill
3. Mix It All Together
- In a mixing bowl:
- Add flaked pole caught tuna
- Stir in chopped veggies and dill
- Fold in the creamy walnut dressing
4. Season & Taste
- Add salt and pepper to taste
- Give it one final mix
- Pro tip: Let it sit for 5 minutes to let flavors meld—worth it!
Serving Suggestions
This healthy tuna salad is super versatile:
- Over baby arugula + sliced tomatoes
- On whole-grain toast or sandwich
- Wrapped in lettuce cups
- With crackers or tortilla chips
- Stuffed into avocado halves (so good!)
- Add chickpeas
Entertaining Tips
It’s light, fresh, and unexpected—perfect for spring and summer hosting.
Want to serve this at a gathering? Here’s how to elevate it:
- Serve on a charcuterie-style board with crackers, veggies, and olives
- Spoon into mini croissants for a brunch spread
- Use as a dip with sliced cucumbers and bell peppers
- Garnish with extra dill + lemon zest for a polished look
Storage Tips
- Store in an airtight container in the fridge for up to 2–3 days
- Stir before serving (natural separation may occur)
- Not recommended for freezing
Final Thoughts
This healthy tuna salad with walnuts and dill is proof that a few simple upgrades can completely transform a classic. It’s fresh, satisfying, and just a little bit fancy—without any extra effort. It’s perfect for busy weekdays, meal prep, or impressing guests with something unexpected. Once you try it… your old tuna salad might not stand a chance.
Walnut, Dill & Tuna Salad
Ingredients
- 1 slice whole-grain bread
- ¼ cup reduced-sodium chicken broth
- 3 tbsp chopped walnuts
- 2 tbsp plain yogurt
- 2 tbsp lemon juice
- 1 clove garlic
- Pinch cayenne pepper
- 1 (5-6 oz) can pole caught tuna, drained
- 1 carrot, chopped
- 1 celery stalk, chopped
- 2 tbsp fresh dill
- Salt & pepper to taste
Instructions
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Add bread, broth, walnuts, yogurt, lemon juice, garlic, and cayenne to a food processor.
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Blend until smooth.
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In a bowl, combine tuna, carrot, celery, and dill.
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Fold in the dressing until well combined.
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Season with salt and pepper.
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Serve immediately or chill briefly before serving.
