lemon dill tuna salad
Lemon Dill Tuna Salad
This lemon-dill tuna salad packs plenty of protein and gets a boost of flavor from sumac, a spice used in Middle Eastern, Mediterranean and North African cooking that adds a citrusy touch, enhancing the lemon flavor without overshadowing the other ingredients. Serve this between two pieces of whole-wheat bread as a sandwich, or by itself with tender Bibb lettuce or crunchy celery sticks.
Ingredients:
- 1 (5-ounce) can no-salt-added white tuna in water, drained and flaked
- 2 tablespoons mayonnaise
- 2 tablespoons finely chopped celery
- 2 tablespoons finely chopped shallot
- 1 tablespoon finely chopped fresh dill, plus more for garnish
- 1 tablespoon whole-milk plain strained (greek-style) yogurt
- 1 teaspoon grated lemon zest
- 1 tablespoon 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)
Directions:
- 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.
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