Healthy Recipes Salad Healthy Seafood Salad Recipes Healthy Tuna Salad Recipes Lemon-Dill Tuna Salad 4.8 (6) 3 Reviews This lemon-dill tuna salad packs plenty of protein and gets a boost of flavor from sumac—a spice used in Middle Eastern, Mediterranean and North African cooking that adds a citrusy touch, enhancing the lemon flavor without overshadowing the other ingredients. Serve this between two pieces of whole-wheat bread as a sandwich or by itself with tender Bibb lettuce or crunchy celery sticks. By Amanda Stanfield Amanda Stanfield Amanda Stanfield is a Test Kitchen assistant in the Dotdash Meredith Food Studios. She completed her undergraduate degree in journalism and strategic communications at Hampton University. After graduation, Amanda worked in the nonprofit sector as a marketing associate for a global nonprofit organization. In 2018, she pivoted into the food industry and began training in fine-dining restaurants around Atlanta. Later she gained her culinary degree from Johnson & Wales University and went on to work in a variety of kitchens from boutique restaurants to conference hotels. As a true foodie, Amanda seeks out nutritious and unique flavors to inspire others to eat happily and healthfully. When she's not cooking up delicious recipes, you can find her lap swimming in the pool or watching a good sci-fi movie. EatingWell's Editorial Guidelines Published on August 15, 2024 Tested by Amanda Holstein Tested by Amanda Holstein Amanda Holstein fell in love with baking at the age of 6, and has continued to grow her passion through culinary school and working in bakeries. For more than 10 years, she worked at multiple well-known restaurants and bakeries in the Orlando, Florida, area, preparing delicious scratch-made desserts and assisting with dinner events, before becoming a test kitchen assistant at Dotdash Meredith. Meet the EatingWell Test Kitchen Reviewed by Dietitian Emily Lachtrupp, M.S., RD Reviewed by Dietitian Emily Lachtrupp, M.S., RD Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston. EatingWell's Editorial Guidelines Save Rate PRINT Share Close Photo: Photographer: Robby Lozano, Food Stylist: Jennifer Wendorf, Prop Styling: Lindsey Lower Active Time: 10 mins Total Time: 10 mins Servings: 1 Nutrition Profile: Sesame-Free Diabetes-Friendly Nut-Free High-Protein Gluten-Free Anti-Inflammatory Mediterranean Diet Jump to recipe A lunchtime classic gets a fresh upgrade with this Lemon-Dill Tuna Salad. Lemon and dill brighten up the tuna, while sumac enhances the lemon without overpowering the other flavors. We lighten this salad up and add more nutrition by replacing some of the mayo with protein-packed plain yogurt. Dijon mustard comes in with a little zing, and chopped shallots bring a delicate sweetness, while celery sneaks in a welcome crunch. Keep reading for expert tips, including what sumac is and where you can find it. Tips from the EatingWell Test Kitchen These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too! Tuna salad is best when chilled. Refrigerate it in a sealed container for up to 3 days to allow the flavors to meld. When you’re ready to eat it, you can add a little more yogurt or oil if it’s not as spreadable as you want.You can substitute the canned tuna with canned salmon, which will give you a different flavor.Choose a lemon that’s as blemish-free as possible, heavy for its size and gives with gentle pressure. Nutrition Notes Canned tuna is not only a great timesaver, but also a healthy addition to any meal. Tuna packed in water usually has less calories, fat and sodium than oil-packed tuna, so be sure to check the label. Tuna is a great source of lean protein, antioxidants—including selenium—and heart-healthy omega-3 fatty acids. Filled with muscle-building protein, Greek yogurt is a healthy choice on its own or, as in this recipe, as a replacement for some of the mayo. Greek yogurt also provides bone-building calcium and vitamin D, as well as probiotics for a healthy gut. Celery and shallots both contain anti-inflammatory antioxidants that are linked with reduced risk of disease, including heart disease and diabetes. The vitamin K in celery supports bone health. Besides adding fresh, bright flavors to this tuna salad, lemon and dill add their own antioxidants. The vitamin C in lemon and dill supports a healthy immune system and skin, and also helps your body absorb the iron in the tuna. Photographer: Robby Lozano, Food Stylist: Jennifer Wendorf, Prop Styling: Lindsey Lower Cook Mode (Keep screen awake) Ingredients 1 (5-ounce) can no-salt-added white tuna in water, drained and flaked 2 tablespoons mayonnaise 2 tablespoons finely chopped celery 2 tablespoons finely chopped shallot 1 tablespoon finely chopped fresh dill, plus more for garnish 1 tablespoon whole-milk plain strained (Greek-style) yogurt 1 teaspoon grated lemon zest 1 tablespoon lemon juice ½ teaspoon Dijon mustard ¼ teaspoon ground sumac ¼ teaspoon sugar ⅛ teaspoon ground pepper Pinch of salt Sliced whole-wheat bread, celery sticks and/or Bibb lettuce, for serving (optional) Directions Using a fork, stir and mash tuna, 2 tablespoons each mayonnaise, celery and shallot, 1 tablespoon each dill, yogurt and lemon juice, 1 teaspoon lemon zest, ½ teaspoon mustard, ¼ teaspoon each sumac and sugar, ⅛ teaspoon pepper and a pinch of salt together until well combined. Photographer: Robby Lozano, Food Stylist: Jennifer Wendorf, Prop Styling: Lindsey Lower Transfer to a plate; garnish with additional dill, if desired. If desired, serve with whole-wheat bread and/or celery sticks, or over Bibb lettuce. Photographer: Robby Lozano, Food Stylist: Jennifer Wendorf, Prop Styling: Lindsey Lower Nutrition Information Serving Size: 1 cupCalories 351, Fat 22g, Saturated Fat 4g, Cholesterol 46mg, Carbohydrates 7g, Total Sugars 4g, Added Sugars 1g, Protein 29g, Fiber 1g, Sodium 451mg, Potassium 402mg Frequently Asked Questions What is sumac, and what can I do with it? Sumac is an ancient spice favored in cuisines from Iran and other Middle Eastern countries. It’s a crimson color and one of the easiest ways to add lemony notes to marinades and rubs without excess acid from lemon juice. It’s excellent sprinkled over salads, hummus, fish and more. You can usually find ground sumac at Whole Foods, Fresh Market and online. If you don’t have sumac, lemon juice is a good substitute. What’s the best canned tuna? EatingWell dietitians and editors recently revealed the top eight canned tuna brands and all the reasons why. Two popular choices are a water-packed canned tuna from Blue Harbor and an oil-packed Tonnino’s yellowfin. If you can’t find them at your local grocery store or Whole Foods, they’re available on Amazon. What should I serve with Lemon-Dill Tuna Salad? When the weather is warm, a cold tuna salad will be extra refreshing paired with sides such as fresh fruit salad, leafy green salad, slices of ripe, juicy tomatoes and cool cucumbers or celery and carrot sticks. You could add some crunchy pickles and your choice of sweet potato or kale chips to complete the spread. EatingWell.com, August 2024 Rate It Print Additional reporting by Carrie Myers, M.S. Carrie Myers, M.S. Carrie Myers is a portfolio entrepreneur with more than 30 years of experience in the health and wellness space. As a freelance writer and editor, Carrie has worked for both consumer and trade print and online publications. She's been quoted in several articles as a health and fitness expert. Carrie is also a certified life and wellness coach and exercise physiologist, and the founder of CarrieMichele Co., a lifestyle company that helps women create lives they love where they can be authentic. EatingWell's Editorial Guidelines and Linda Frahm Linda Frahm Linda Frahm has been a copy editor and fact checker working with food and nutrition content for the past 30-plus years for consumer print and online publications, such as Cook’s Illustrated and Cook’s Country magazines, and has edited cookbooks for Dovetail Press and The Taste Curators. EatingWell's Editorial Guidelines