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
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.
