Tuna Salad with Cranberries and Dill
Classic tuna salad with a delectable dill and cranberry twist.
A really good tuna salad can hit the spot when you’re hungry or want something to eat that’s on the lighter side.
Just mixing tuna with mayonnaise tastes good together with the saltiness of the tuna and creamy texture of the mayonnaise.
The cool thing about tuna salad is that the ingredients can be tailored to your liking.
Combining the tuna and mayonnaise is like a clean slate, and the tuna salad just gets better from there.
Adding chopped celery, onions or sweet pickles gives tuna salad a bit of a crunch which makes it taste even better.
It wasn’t until I had a tuna sandwich at a deli that I discovered how wonderful dill tastes in tuna salad.
Since then I always have to add in a little fresh or dried dill.
This tuna salad is made with dill, celery and dried cranberries which adds another level of flavor that’s a little tart and a little sweet.
All in all, a wonderful combination.
In this recipe solid white albacore is used but feel free to substitute that with the your preferred type of tuna.
Let’s check out the ingredients for this dill and dried cranberry tuna salad.
For the Tuna Salad – canned albacore tuna in water (or your preferred type of tuna), mayonnaise, fresh dill, dried cranberries, Dijon mustard, coarse or finely ground black pepper, celery and green onions
Optional – serve this tuna salad on half of a Hawaiian bread sub roll with spinach leaves as an open-faced sandwich; related directions and images are below.
A printable recipe with the measurements and instructions is located at the bottom of this post.
Here’s how to make it.
For the Tuna Salad:
Chop the celery.
To a medium size bowl, add celery…
…chopped green onions,
…chopped dried cranberries,
…coarse or finely ground black pepper,
For the Tuna – Drain the liquid or oil from the can of tuna.
To the bowl, add the tuna.
…stir together until combined.
An option is to leave some of the tuna intact in small chunks if possible to add texture to the salad.
Serve the tuna salad chilled or at room temperature in a sandwich, on a salad, on crackers or on toast.
Optional – Serve this tuna salad as an open-faced sandwich
In the middle of a roll or bun, hollow out some of the bread (the rolls pictured are Hawaiian bread sub rolls).
Lightly toast the bread.
add spinach leaves in the hollowed out area…
…fill the middle of the rolls with tuna salad and serve opened-faced.
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- 2 cans (7 ounces each) solid white albacore tuna in water or your preferred type of tuna (water or oil drained from the can)
- 2 tablespoons (heaping) chopped fresh dill
- 3/4 cup chopped celery
- 1/2 cup chopped dried cranberries
- 1 green onions chopped (including the green tops)
- 1/2 teaspoon ground black pepper
- 3 teaspoons Dijon mustard
- 1/2 cup (heaping) plus 2 tablespoons mayonnaise
- In a medium size bowl, add celery, green onions, dill, cranberries, pepper, Dijon mustard, mayonnaise and stir together.
- For the Tuna - Drain the water/liquid or oil from the can of tuna. To the bowl, add the tuna and stir together until combined leaving some small chunks of tuna intact if possible (adds texture to the salad).
- Serve chilled or at room temperature on a salad, in a sandwich, on crackers or on toast.
This recipe was originally posted on October 31, 2014.