Lunch
Lemon-Dill Tuna Salad
Lemon-dill tuna salad offers tender flakes of white tuna in a creamy blend of mayonnaise and yogurt, brightened with lemon zest and juice. Fresh dill and a touch of sumac bring herbal brightness and gentle tang that lingers on the palate.
- Total
- 21 min
- Prep
- 21 min
- Serves
- 1
Nutrition per Serving
- Calories
- 378
- Protein
- 36g
- Carbs
- 8g
- Fat
- 22g
- Fiber
- 2g
- Sugar
- 4g
- Sodium
- 484mg
Ingredients
- 1 (5-ounce) can no-salt-added white tuna in water, drained and flaked
- 2 tbsp mayonnaise
- 2 tbsp finely chopped celery
- 2 tbsp finely chopped shallot
- 1 tbsp finely chopped fresh dill, plus more, for garnish
- 1 tbsp whole-milk plain strained (Greek-style) yogurt
- 1 tsp grated lemon zest
- 1 tbsp lemon juice
- ½ teaspoon Dijon mustard
- ¼ teaspoon ground sumac
- ¼ teaspoon sugar
- ⅛ teaspoon ground pepper
- pinch of salt
- Sliced whole-wheat bread, celery sticks and/or Bibb lettuce, for serving (optional)
Instructions
- Using a fork, stir and mash tuna, 2 tablespoons each mayonnaise, celery and shallot, 1 tablespoon each dill, yogurt and lemon juice, 1 teaspoon lemon zest, ½ teaspoon mustard, ¼ teaspoon each sumac and sugar, ⅛ teaspoon pepper and a pinch of salt together until well combined.
- Transfer to a plate; garnish with additional dill, if desired. If desired, serve with whole-wheat bread and/or celery sticks, or over Bibb lettuce.