Tuna Salad with Cranberries and Dill

by Nancy

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 customized to your liking.

Combining the tuna and mayonnaise is like a clean slate, and the tuna salad just gets better from there.

About this Recipe

This tuna salad is made with solid white albacore, chopped celery and onions, fresh dill and dried cranberries.

Each bite has a little savory, tart, sweet and slightly salty flavor.

The combination of flavors and textures taste so good together.

Let’s check out the ingredients.

Tuna Salad – Canned albacore tuna in water, mayonnaise, fresh dill, dried cranberries, Dijon mustard, 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.

HOW TO MAKE THIS RECIPE

A printable recipe with the measurements and instructions is located at the bottom of this post.

Vegetables, Dill and Cranberries

To a medium size bowl…

…add chopped celery,

…chopped…

…green onions,

…chopped dill,

…and…

…coarsely chopped dried cranberries.

Seasoning, Dijon Mustard and Mayonnaise

To the bowl, add pepper…

…Dijon mustard,

…and mayonnaise.

Tuna Salad

Drain out all of the water from the can of tuna.

To the bowl, add the drained tuna.

Then,

…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.

Chill the tuna salad in the refrigerator before serving.

Serve

Serve the chilled tuna salad…

…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.

Next,

…add spinach leaves in the hollowed-out area…

…fill the middle of the rolls with tuna salad and serve opened-faced.

Thank you so much for stopping by CCC!

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Tuna Salad with Cranberries and Dill

A classic tuna salad with a delectable dill and cranberry twist.

5 from 1 vote

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Yield: 2 Servings (makes 2 to 3 servings)

Prep: 7

Total: 7

Ingredients

2 cans (7 ounces each) solid white albacore tuna in water drain all of the water out of the can of tuna
2 tablespoons (heaping) chopped fresh dill
3/4 cup chopped celery
1/2 cup coarsely chopped dried cranberries
1 medium-size green onion chopped (including the green tops)
1/2 teaspoon ground black pepper
3 teaspoons Dijon mustard
1/2 cup (heaping) plus 2 tablespoons mayonnaise

Instructions

Tuna Salad:

In a medium size bowl add celery, green onions, dill, cranberries, pepper, Dijon mustard and mayonnaise. Stir together.
For the Tuna – Drain all of the water out of the can of tuna.
To the bowl, add the drained tuna and stir together until combined leaving some small chunks of tuna intact if possible (adds texture to the salad).