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Dilled Tuna Salad

This is my favorite lunch recipe. I love the taste of it with kosher dill pickle slices on the side. —Rebecca Schweizer, Chesapeake, Virginia.
  • Total Time
    Prep/Total Time: 10 min.
  • Makes
    2 servings

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.
Nutrition Facts
1 each: 157 calories, 3g fat (1g saturated fat), 31mg cholesterol, 677mg sodium, 10g carbohydrate (5g sugars, 2g fiber), 24g protein.

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Reviews

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Average Rating:
  • rckusch
    Aug 15, 2010

    This salad is great as a chicken salad. It is so much better with fresh dill in place of the dill weed.