This tuna salad recipe with grapefruit and dill is easy to make and full of refreshing flavors. The combination of tangy grapefruit and fresh dill adds a burst of citrusy and herbaceous notes to the tuna, making it a delightful and satisfying meal.
I love making tuna salads for many reasons. Firstly, tuna salads are incredibly versatile, allowing me to experiment with different ingredients and flavors. Whether I'm adding crunchy vegetables or tangy dressings, there are endless possibilities to create a unique and delicious tuna salad every time.
Additionally, tuna is a great source of protein and omega-3 fatty acids, making it a nutritious choice that keeps me feeling satisfied and energized throughout the day.
My cilantro-lime tuna salad recipe on the blog inspired this. Both are great options if you're looking to jazz up your tuna.
Tuna Salad Ingredients
- Tuna. Albacore wild tuna will yield a nice flakey texture with chunks of meat throughout the salad.
- Grapefruit. We will use the juice of the grapefruit to add a natural sweetness to the tuna salad dressing.
- Spices. You'll need dried oregano for earthiness, ground garlic for flavor, sea salt, and coarse black pepper.
- Mayo. Use your favorite mayo, but I would recommend staying away from Miracle Whip since that mayo tends to be on the sweeter side.
- Dill. Fresh dill will add an herbaceous kick.
- Mustard. I used my homemade mustard recipe and alternatively, you can use a Dijon-style mustard.
- Pickle. Diced pickles will add crunch and tang. Use your favorite pickles, or use homemade quick pickles.
- Onion. A small diced onion will add more flavor and more crunch.
See the recipe card for quantities.
How to Make Tuna Salad
Add the grapefruit juice, mayo, mustard, dill, dried oregano, ground garlic, sea salt, and pepper to a large mixing bowl.
Whisk to combine ingredients, creating a loose dressing.
Add the tuna, pickles, and onion to the dressing.
Combine all of the ingredients. Taste to adjust any preferred seasonings.
Note: The grapefruit dressing used for the tuna salad will be a bit thinner than the usual tuna salad dressing. This is because we are reducing the amount of mayonnaise and adding fruit juice.
How to Enjoy this Healthy Tuna Salad.
- Over a bed of fresh spinach with wedges of grapefruit, sliced avocado, and more small diced red onion.
- Add a couple of scoops of tuna onto Boston lettuce to make tuna boats.
- Smear some on your favorite sliced bread.
- Make a wrap with pita bread or tortillas.
- Eat it straight from the bowl :).
What I love about this healthy tuna salad recipe is how forgiving it is. Here are some substitution suggestions.
- Citrus - instead of grapefruit, try an orange.
- Herbs - fresh flat-leaf parsley, fresh mint, or even fresh cilantro would work in place of dill.
- Chicken - if you don't want to use canned tuna, you can substitute for diced rotisserie chicken.
Here's a tuna recipe without mayo, if that's your food goal.
Here are some variations of this nutritious tuna salad to help you come up with the best ways to serve your friends and family.
- Add quinoa - if you want to bulk up the dish, add cooked and cooled quinoa salad. I often do this for a quick and filling lunch.
- Fresh greens - Serve this tuna salad over a bead of arugula, fresh spinach leaves, or Boston lettuce for a nice presentation.
- Vegetarian - add smashed chickpeas in place of the tuna.
Store the tuna salad in a container with a lid and place it in the fridge for 2-3 days.
This tuna salad does not stand up well to freezing.
Use sour cream in place of mayo. This ingredient will add a tangy and creamy flavor to your dish. It can be used as a healthier alternative to mayo, as it is lower in fat and calories.
Tuna with mayo can still be a healthy option, depending on the ingredients and portion size. While mayo does add some calories and fat, it also provides essential nutrients like omega-3 fatty acids from the tuna. Controlling the amount used can help maintain a balanced and nutritious meal.
Looking for other recipes like this? Try these:
Healthy Tuna Salad with Grapefruit and Dill Dressing Recipe
- 1 medium grapefruit, juice of
- ⅓ cup mayo
- 1 teaspoon fermented mustard or Dijon mustard
- 1 teasppon dried oregano
- ½ teaspoon ground garlic
- ½ teaspoon sea salt
- ¼ teaspoon coarse black pepper
- ⅓ cup fresh chopped dill, lightly packed
- 3 cans Albacore wild tuna, juice drained
- ⅓ cup small diced pickles
- ⅓ cup small diced red onion
Make the Grapefruit Dressing
- To start, take a big bowl and squeeze the grapefruit juice into it. Next, add the mayo, mustard, oregano, garlic, sea salt, black pepper, and freshly chopped dill.
- Use a whisk to combine ingredients. The dressing will start with clumps, keep whisking until smooth and creamy.
Putting it All Together
- Add the tuna, pickle, and onion. To get the desired bite-size bits, use a fork to flake the tuna. Toss to ensure all of the ingredients are coated in the dressing.
- Serve chilled.