Ingredients 2 (5-oz.) cans white tuna, packed in water 1/2 c. mayonnaise 2 tbsp. finely chopped fresh dill 1 tsp. kosher salt 1/2 tsp. freshly ground black pepper
2 tbsp. fresh lemon juice, divided 1/2 c. finely chopped dill pickles (from about 2) 1/2 c. finely sliced celery (from about 3/4 large stalk) 1/4 c. finely chopped red onion (from about 1/4 small) 8 slices whole-wheat bread (optional) 4 large Bibb lettuce leaves (optional)
Directions Drain tuna well and transfer to a small bowl. Using a fork, flake tuna apart into strands.
In a large bowl, whisk mayonnaise, dill, salt, pepper, and 1 tablespoon lemon juice.
Stir in pickles, celery, and onion, then fold in tuna. Taste and add remaining 1 tablespoon lemon juice as desired.
Serve on bread or lettuce (if using).
Make Ahead: Tuna salad can be made 3 days ahead. Store in an airtight container and refrigerate.
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