LEMON DILL TUNA SALAD
Make a refreshing lemon dill tuna salad without mayo!
Provided by Madeline
Categories Lunch
Time 20m
Number Of Ingredients 7
Steps:
- Open and drain tuna cans. Chop celery into small pieces. Add lemon juice, feta cheese, lemon zest and black pepper to a mixing bowl. Mix until they are evenly combined.
- Add tuna, celery and fresh dill to the bowl. Toss to combine again. Serve with black pepper on lettuce, bread or with crackers or cucumbers.
Nutrition Facts : Calories 365 calories, Sugar 3.7 g, Sodium 559.6 mg, Fat 14.6 g, SaturatedFat 7.8 g, TransFat 0 g, Carbohydrate 9.1 g, Fiber 2.6 g, Protein 48.2 g, Cholesterol 110.1 mg
TUNA WITH CAPERS, OLIVES AND LEMON
This is not your mother's mayonnaise-laden tuna salad, but it's just as easy to prepare. Here's what you do: stir together some canned tuna, garlic, lemon juice, red onion, black olives, capers and fresh parsley, then spread it on buttered toast. Top it off with a round of ripe tomato or slivers of avocado and another slice of toast. That's it. If you want to make it into a dip, toss the mixture into a food processor with a few tablespoons of softened butter and a bit more olive oil. Purée until smooth and creamy and serve with carrots, fennel, bell pepper and seeded crackers. If you have a tin of sardines taunting you from inside your cabinet, we bet this recipe would work equally well with those.
Provided by Melissa Clark
Categories easy, lunch, quick, weekday, appetizer
Time 10m
Yield 4 sandwiches or 8 appetizer servings
Number Of Ingredients 11
Steps:
- In a large bowl, mash garlic with the back of a spoon. Whisk in the lemon juice and 5 tablespoons of olive oil. Combine with the tuna, onion, olives, capers, herbs and salt to taste.
- Serve on buttered toast for sandwiches, or make into a dip: Pulse the tuna salad and butter in a food processor until it is creamy. With the motor of the processor running, slowly add the additional 4 tablespoons oil. Taste and add more salt or lemon juice if needed. Serve with cut vegetables (fennel and bell peppers are nice) and crackers.
Nutrition Facts : @context http, Calories 273, UnsaturatedFat 14 grams, Carbohydrate 2 grams, Fat 25 grams, Fiber 0 grams, Protein 12 grams, SaturatedFat 9 grams, Sodium 228 milligrams, Sugar 0 grams, TransFat 0 grams
PARSLEY SALAD WITH BARLEY, DILL AND HAZELNUTS
I was going to call this a barley salad with parsley, dill and hazelnuts, but it is really a parsley salad, like a Middle Eastern tabbouleh. The relatively small amount of barley contributes substance and a wonderful chewy texture, as do the hazelnuts. I prefer it on the lemony side so I use 3 tablespoons lemon juice, but I've given you a range.
Provided by Martha Rose Shulman
Categories salads and dressings
Time 1h30m
Yield Serves 4
Number Of Ingredients 12
Steps:
- Bring about 3 cups water to a boil in a medium saucepan and add the barley and salt to taste. Reduce the heat, cover and simmer 45 to 50 minutes, until the barley is tender. Drain and return the barley to the pot. Place a towel over the top of the pot and return the lid. Let sit for 15 minutes. Line a sheet pan with paper towels and place the cooked barley on top to cool. When cool, transfer to a large bowl.
- Cut the parsley leaves into fine shreds by gathering together a bunch of leaves, and cutting across the bunch with a chef's knife. Place in the bowl with the barley. Add the dill, celery, radishes and sumac.
- Place the toasted skinned hazelnuts in a plastic bag or a pastry bag and place on your work surface. With a rolling pin, roll over the nuts to crush them into halves. Don't crush them completely (but don't worry if your pieces are smaller than neat halves). Add to the bowl.
- Whisk together the lemon juice, salt and pepper to taste, the olive oil and the hazelnut or walnut oil. Toss with the salad and serve.
Nutrition Facts : @context http, Calories 318, UnsaturatedFat 20 grams, Carbohydrate 24 grams, Fat 24 grams, Fiber 7 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 338 milligrams, Sugar 2 grams
TUNA SALAD WITH FRESH DILL
An easy to make tuna salad. Can be served inside of hollowed out tomatoes or papayas.
Provided by Jessica
Categories Salad Seafood Salad Recipes Tuna Salad Recipes
Time 10m
Yield 5
Number Of Ingredients 8
Steps:
- In a small bowl, mash tuna with juices from can. Add celery, dill, parsley, chives, mayonnaise, yogurt, and mustard; mix well.
Nutrition Facts : Calories 40.5 calories, Carbohydrate 2.3 g, Cholesterol 7.9 mg, Fat 0.3 g, Fiber 0.2 g, Protein 6.9 g, SaturatedFat 0.1 g, Sodium 78.3 mg, Sugar 1.4 g
LEMON-DILL TUNA MELT SANDWICHES
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Arrange bread in a single layer on a baking sheet.
- Toast bread lightly on both sides in preheated oven, about 1 minute per side.
- Mix tuna, mayonnaise, lemon juice, lemon zest, and dill in a bowl. Spread tuna mixture evenly over each slice of bread. Arrange tomato slices over tuna mixture and top with Swiss cheese.
- Return baking sheet to oven and broil until cheese is melted, 3 to 5 minutes more.
Nutrition Facts : Calories 295.5 calories, Carbohydrate 16.1 g, Cholesterol 42.2 mg, Fat 16.4 g, Fiber 1.1 g, Protein 20.6 g, SaturatedFat 6.4 g, Sodium 299.7 mg, Sugar 2.5 g
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