Dill and Yogurt Tuna Salad
A light, fresh version of tuna salad featuring dill.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 3
white meat free
tree nut free
nut free
gluten free
red meat free
contains fish
shellfish free
contains dairy
contains eggs
pescatarian
- 3 cloves garlic minced
- 1 onion minced
- 1/2 tablespoon olive oil
- 3 cans tuna (i prefer albacore, leftover fresh tuna works too)
- 1/2 cup non-fat greek yogurt
- 2 tablespoons reduced fat mayonnaise or vegannaise
- 2 large shallots
- 1/2 cup dill chopped
- 1 teaspoon salt or to taste
- fresh black pepper
- 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
As I was scrolling through my social media feed, I stumbled upon a recipe for Dill and Yogurt Tuna Salad that immediately caught my eye. The vibrant colors and fresh ingredients made it look irresistible! I've always been a fan of tuna salad, but this recipe promised a lighter, more flavorful twist on the classic dish.
That evening, I gathered the necessary ingredients and set about recreating this culinary masterpiece. The process was surprisingly simple, and within minutes, I had a bowl of the most delicious tuna salad I had ever tasted. The dill added a burst of freshness, while the yogurt kept the salad light and creamy. I couldn't wait to share this recipe with my friends and family, knowing they would love it as much as I did.
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.
