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Dilled Tuna Salad

 Dilled Tuna Salad
“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.”
2 ServingsPrep/Total Time: 10 min.

Ingredients

  • 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

Directions

  • In a small bowl, whisk the first eight ingredients. Stir in tuna and
  • onion. Serve over spinach. Garnish with tomato slices. Yield: 2
  • servings.
Nutritional Facts: 1 serving (prepared with fat-free mayonnaise and reduced-fat sour cream) equals 157 calories, 3 g fat (1 g saturated fat), 31 mg cholesterol, 677 mg sodium, 10 g carbohydrate, 2 g fiber, 24 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.