“Here is my favorite lunch recipe,” writes Rebecca Schweizer from Chesapeake, Virginia. “I love the taste of it with kosher dill pickle slices on the side.”
- 1/4 cup mayonnaise
- 1 tablespoon sour cream
- 2 to 4 teaspoons minced fresh parsley
- 1 to 1-1/2 teaspoons dill weed
- 1/8 teaspoon garlic salt
- 1/8 teaspoon ground thyme
- 1/8 teaspoon pepper
- Dash cayenne pepper
- 1 can (6 ounces) light water-packed tuna, drained and flaked
- 2 tablespoons chopped red onion
- 2 cups fresh baby spinach
- 5 slices tomato, halved
- In a small bowl, whisk the first eight ingredients. Stir in tuna and onion. Serve over spinach. Garnish with tomato slices. Yield: 2 servings.
Originally published as Dilled Tuna Salad in Cooking for 2 Summer 2006, p18
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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