Culinary Corner, Family Favorite Recipes, Healthy Cooking, Seasonal

Classic Tuna Salad with Dill Dressing

Posted by jessicawright59 on

A deli favorite from my mom’s kitchen to yours.

This tuna salad recipe is a true family classic. My mom used to make it for the deli she ran, and to this day, it’s still one of my all-time favorites. The base is simple, but the dill dressing? That’s what steals the show. It’s creamy, tangy, herby, and unbelievably versatile—you’ll want to put it on everything!

 Ingredients

For the Salad:

  • 2 cups canned tuna (drained)
  • ½ cup chopped celery
  • ½ cup chopped red onion
  • 2 hardboiled eggs

For the Dill Dressing:

  • 1 ¼ cups mayonnaise
  • ½ cup sour cream
  • ⅓ cup chopped fresh dill
  • ¼ cup grated Parmesan cheese
  • 3 tablespoons lemon juice
  • 4 teaspoons grated onion
  • 3 cloves garlic, minced
  • 2 teaspoons Worcestershire sauce
  • Salt and pepper to taste

Instructions

  1. Prep the Tuna & Eggs
    • Drain the tuna well.
    • To make perfect hardboiled eggs: place eggs in a pot, cover with water, and bring to a boil. Once boiling, turn off the heat and let them sit with the lid on for 20 minutes. Then cool and peel.
  2. Chop the Veggies
    • Dice your celery and red onion and set aside.
  3. Make the Dressing
    • In a bowl, combine mayo, sour cream, dill, Parmesan, lemon juice, grated onion, garlic, Worcestershire sauce, salt, and pepper. Mix until smooth.
  4. Assemble the Salad
    • In a large bowl, combine the tuna, celery, red onion, and chopped hardboiled eggs.
    • Add just enough dill dressing to coat everything well (you’ll have leftovers!).
Screenshot

Tips & Serving Ideas

  • Leftover dill dressing makes an amazing dip for fresh veggies or a spread on sandwiches and wraps.
  • Want a little kick? Add a dash of hot sauce or chopped pickles to the mix.
  • My favorite way to serve it? A classic tuna melt with a slice of fresh tomato from the garden and melted cheese—absolute heaven. 😍
  • You can also serve it on toast, in lettuce cups, or spooned over a green salad for something lighter.

This is one of those recipes that gets better after it sits for a bit—so if you can resist diving in right away, let it chill in the fridge for an hour or two. The flavors come together beautifully.

Let me know if you give it a try, and tag @wrightathome_nc if you make it—I’d love to see your version!