Simple Stovetop Canned Tuna and Herb Dip

Name: Simple Stovetop Canned Tuna and Herb Dip
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 6 servings
Cuisine: American
Ingredients: 12 oz (340 g) canned albacore or yellowfin tuna in water, drained thoroughly and flaked; ¾ cup (180 ml) mayonnaise; ½ cup (120 ml) plain Greek yogurt (full-fat or 2%); 3 tablespoons (10 g) fresh dill, finely chopped; 2 tablespoons (30 ml) fresh lemon juice; to taste kosher salt; to taste freshly ground black pepper; ¼ teaspoon (½ g) smoked paprika (optional); ¼ teaspoon (½ g) garlic powder (optional)

From the MyKitchenBank Kitchen

A quick, budget-friendly dip made with canned tuna, creamy mayo and Greek yogurt, brightened with fresh dill and lemon. Gently warmed on the stovetop to meld flavors, this dip is ideal for crackers, vegetables, or bread. No fancy equipment needed—just one pot and 15 minutes total.

Prep: 10 min
Cook: 5 min
Total: 15 min
Makes: About 1½ cups (360 ml)

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Steps

Before you start

Drain canned tuna well and check for any small bones or skin
Measure out all ingredients before starting—this dip comes together fast
Have your serving bowl or small baking dish ready

1
Drain the tuna
- Place the canned tuna in a fine-mesh strainer and press gently with the back of a spoon to remove excess water.
- Transfer to a small bowl and flake apart with a fork into bite-sized pieces, checking for any hard bones or skin and discarding them.
- Set aside.
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Ready when: Tuna is completely drained and flaked into uniform pieces
Tip: Thorough draining prevents a watery, separated dip. Press firmly but briefly.
2
Combine base ingredients
- In a small saucepan (2-quart capacity), whisk together mayonnaise and Greek yogurt over medium-low heat.
- Stir constantly with a wooden spoon for about 1 minute until the mixture is smooth and evenly combined.
- The yogurt will quickly warm and blend seamlessly with the mayo.
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Ready when: Base is smooth, creamy, and warm to the touch
Tip: Medium-low heat prevents the yogurt from breaking or becoming grainy. Do not let it simmer.
3
Add tuna and herbs
- Remove the pan from heat.
- Add the flaked tuna, fresh dill, and lemon juice.
- Stir everything together gently but thoroughly, about 30 seconds, until the tuna is evenly distributed and the dill is well incorporated throughout.
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Ready when: Tuna and herbs are evenly distributed with no streaks of dill
Tip: Stirring off heat keeps the texture light and prevents the tuna from breaking down into mush.
4
Season to taste
- Add kosher salt, freshly ground black pepper, smoked paprika (if using), and garlic powder (if using).
- Start with ½ teaspoon salt and ¼ teaspoon each of the optional spices.
- Stir well, taste, and adjust seasonings as needed.
- The dip should taste bright and savory with a gentle herbal note.
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Ready when: Flavors are balanced and taste good on a cracker
Tip: Taste as you go; you can always add more salt or spice, but you can't remove it.

Good to know

Tips

For a chunkier texture, coarsely chop the tuna rather than flaking it fine.
If serving for a crowd, double the recipe and transfer to a small baking dish that can be kept warm at 200°F (93°C) for up to 30 minutes, stirring occasionally.
This dip pairs beautifully with water crackers, celery, cucumber slices, or toasted crostini.
Make it extra creamy by using full-fat Greek yogurt; 2% works but yields a slightly thinner consistency.

Make ahead

Prepare and season the dip up to 2 hours ahead. Cover and refrigerate. Gently warm over medium-low heat for 2–3 minutes before serving if desired, stirring often. (The dip is also delicious served cold straight from the fridge.)

Storage & reheating

Room temperature: not recommended beyond 1 hour. Refrigerator: covered, up to 3 days. Freezer: not recommended (yogurt-based dips separate when thawed). To reheat from cold, warm gently on the stovetop over medium-low heat for 2–3 minutes, stirring often.

Substitutions

fresh dill → 2 tablespoons fresh tarragon or 1½ tablespoons dried dill. Tarragon adds a subtle anise flavor; dried dill is less fragrant but works in a pinch.
plain Greek yogurt (full-fat or 2%) → ½ cup sour cream or crème fraîche. Both add tanginess. Sour cream is thinner; use slightly less if the dip seems too loose.
canned albacore or yellowfin tuna in water → 2 cans (5 oz / 140 g each) canned salmon, drained and flaked. Salmon creates a richer, more salmon-forward flavor. Adjust lemon juice to taste.
fresh lemon juice → 2 tablespoons white wine vinegar or apple cider vinegar. Vinegar adds brightness differently; start with 1 tablespoon and taste.