Recipe: Light Tuna Salad with Lemon and Dill
Ditch the heavy dose of mayo in your tuna, and try this lemony version.
This heart-healthy recipe lightens up the usual heavy mayonnaise-based tuna fish recipe and is perfect for a warm day. It’s great for salads, sandwiches or on whole grain crackers. The fresh dill and freshly squeezed lemon juice deliver a bright, strong flavor — even better than a big dollop of fat-laden mayo.
This recipe makes enough for a light lunch for two.
Ingredients
1 5-ounce can tuna in water
1 stalk chopped celery
Fresh or dried dill, finely chopped
½ cup cannellini beans
Freshly squeezed juice from 1/2 lemon
1 tablespoon light mayonnaise
Salt and pepper
Instructions
Drain the tuna, and pour into a large mixing bowl.
Add chopped celery, dill, cannellini beans, lemon juice and approximately 1 tablespoon of light mayonnaise (depending on your taste — the less the healthier).
Mix gently. Season with salt and pepper to taste.
- 1 5-ounce can tuna in water
- 1 stalk chopped celery
- Fresh or dried dill, finely chopped
- ½ cup cannellini beans
- Freshly squeezed juice from ½ lemon
- 1 tablespoon light mayonnaise
- Salt and pepper
- Drain the tuna, and pour into a large mixing bowl.
- Add chopped celery, dill, cannellini beans, lemon juice and approximately 1 tablespoon of light mayonnaise (depending on your taste — the less the healthier).
- Mix gently.
- Season with salt and pepper to taste.
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why the beans in tuna salad. Are there other options?
Hi, Dee. The beans add fiber and even more protein, and make the tuna more filling without the fat that comes with heavy mayonnaise. You don’t have to add the beans, though.