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 1/2 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.
