Lemon-Dill Tuna Salad
This Lemon-Dill Tuna Salad recipe is fantastic because it is super quick and easy, it’s cheap, it’s not the straight-up tuna-and-Miracle Whip concoction of your childhood (just mine?), and it’s completely packed with protein.
Servings serving
Equipment
Ingredients
- 1 2.6 - ounce pouch chunk white tuna
- 2 green onions chopped
- 1 teaspoon dill chopped, fresh; reduce to ½ teaspoon if using dry dill
- 1 clove garlic minced
- Zest of 1 lemon
- 2 tablespoons light mayonnaise
- ½ teaspoon white wine vinegar
- salt and pepper to taste
- 3 foldable lettuce leaves (like butter or Boston bibb lettuce)
- ½ cup cucumber peeled and sliced (baby cucumbers don’t have to be peeled unless you want to)
- 1 tablespoon sliced almonds
Instructions
- Combine the tuna, green onions, dill, garlic, and lemon zest in a small bowl.
- Add the mayonnaise, white wine vinegar, and salt and pepper to taste.
- Divide evenly among the lettuce leaves, then top with cucumbers, sliced almonds, and additional thinly sliced green onion tops (if desired)
Nutrition
Calories: 209kcal, Carbohydrates: 20g, Protein: 10g, Fat: 12g, Saturated Fat: 2g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 5g, Trans Fat: 0.02g, Cholesterol: 4mg, Sodium: 262mg, Potassium: 1416mg, Fiber: 8g, Sugar: 8g, Vitamin A: 16511IU, Vitamin C: 26mg, Calcium: 232mg, Iron: 7mg
Calories: 209kcal
Cost: $3
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