A light, fresh version of tuna salad featuring dill.
- Carbohydrate 15.9270782154302 g
- Cholesterol 99 mg
- Fat 8.37901587183333 g
- Fiber 1.25631667987506 g
- Protein 90.1498927429699 g
- Saturated Fat 1.57928436487833 g
- Serving Size 1 1 Serving (470g)
- Sodium 1213.62440462 mg
- Sugar 14.6707615355552 g
- Trans Fat 0.535732594883332 g
- Calories 518 calories
Step-by-step
- Saute the onion and garlic in the olive oil, then allow to cool.
- Whisk the yogurt, mayonnaise, and dill together and season with salt and pepper.
- Pour over the tuna and add onion and garlic.
- Mix together and refrigerate for an hour to allow flavors to meld.
Equipment and Aromatics Preparation
Does the raw onion overpower the fish? Mincing the onion and shallots finely ensures uniform distribution without crunch pockets, while sweating them in olive oil over medium-low heat removes harsh sulfur compounds before they hit the mixing bowl. Cool the cooked aromatics entirely to room temperature before combining them with dairy; residual heat causes Greek yogurt to break and release whey. Use a heavy-bottomed skillet for the saute step to prevent localized scorching of the garlic. Flake canned albacore tuna thoroughly with a fork, checking for residual cartilage or dark lateral bloodlines that yield a metallic flavor.
The Emulsion and Resting Phase
Combine non-fat Greek yogurt and reduced-fat mayonnaise with chopped fresh dill, whisking until the herbs distribute evenly through the dairy base. Chill the assembled mixture in a covered glass container for exactly sixty minutes at 38 degrees Fahrenheit. Resting permits the protein structures in the tuna to absorb aromatic oils from the dill and garlic without diluting the dressing. Store leftovers for no more than 48 hours to maintain textural integrity.
