Indulge in the most delightful Tuna Fish Salad recipe! Packed with protein and bursting with flavor, it's perfect for picnics, poolside, or a quick meal.

The temps are heating up and the last thing I want to do is turn on my oven or eat a hot meal some days. In summer we eat a lot of cold meals, not only because it's refreshing but because I can prep them ahead of time and spend the day playing with my kids right up until dinner time. My go to summer recipes are Grape & Walnut Chicken Salad, Italian Pasta Salad with a BLT and Tuna Fish Salad. They're all easy and great for a prep ahead meal, to take on the boat, eat poolside or to serve at your next picnic.

Fresh dill is what gives this Tuna Fish Salad so much flavor. I grow dill in my garden every summer just so I can make this recipe on repeat all summer long. Add in crunchy apples, sweet relish and boiled eggs for a high protein meal full of flavor. Our favorite ways to eat Tuna Fish Salad is on fresh Sourdough with lettuce and tomato or as a dip with Wheat Thin crackers. For a low carb option try it as a veggie dip with cucumbers or celery, in a lettuce wrap or with a big tomato slice.

If you try this Tuna Fish Salad recipe please leave a comment below and let me know how you liked it! Be sure to follow me on Pinterest, Instagram or Facebook for more mouthwatering recipes.

Tuna Fish Salad

Ingredients:

• 20 oz canned tuna, drained

• 1 apple, diced

• 6 boiled eggs, chopped

• 2 Tbsp fresh dill, chopped

• 3 heaping Tbsp Vegenaise (sub regular Mayo)

• 2 heaping Tbsp Sweet Pickle Relish

• 1 heaping Tbsp Dijon Mustard

• 2 Tbs Dried Tarragon

• Black Pepper, to taste

Instructions:

• Combine all ingredients in a large bowl. Add black pepper to taste.

• Store in an airtight container in the refrigerator for up to 3 days.