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Herbed Tuna Salad

 Herbed Tuna Salad
"Cooking for two is such a challenge for us, since my husband and I do not care for leftovers," says Rebecca Schweizer of Chesapeake, Virginia. "This well-seasoned salad, with its distinctive dill flavor, is my favorite lunch recipe.
2 ServingsPrep/Total Time: 15 min.


  • 1 can (6 ounces) light water-packed tuna, drained and flaked
  • 2 tablespoons finely chopped red onion
  • 1 teaspoon minced fresh parsley
  • 1-1/2 teaspoons dill weed
  • 1/8 teaspoon garlic salt
  • 1/8 teaspoon dried thyme
  • 1/8 teaspoon pepper
  • Pinch cayenne pepper
  • 2 tablespoons fat-free mayonnaise
  • 1 tablespoon reduced-fat sour cream
  • 3 cups spring mix salad greens
  • 1 medium tomato, cut into wedges


  • In a small bowl, combine the first eight ingredients. Combine the
  • mayonnaise and sour cream; stir into the tuna mixture.
  • Divide the salad greens between two plates. Top with tuna mixture and
  • tomato wedges. Yield: 2 servings.
Nutritional Facts: 1 serving equals 170 calories, 2 g fat (1 g saturated fat), 30 mg cholesterol, 452 mg sodium, 14 g carbohydrate, 4 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable.

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Herbed Tuna Salad (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.