Dill and Cucumber Tuna Salad
Classic tuna salad gets a makeover with dill, cucumber, red onion, Dijon mustard and celery.
Ingredients
2 8-oz. tuna fillets
2 tsp. olive oil
Juice of half a lemon
Salt and pepper to taste
1 stalk celery, sliced thin
1⁄2 small red onion, diced
1⁄2 cup diced seedless cucumber
1⁄2 cup mayo
1 tbsp. Dijon mustard
Zest of 1 lemon
Juice of half a lemon
2 tsp. dill, fresh or dried
Salt and pepper to taste
Steps
1. Season tuna with olive oil, lemon and salt and pepper. Bake in 375°F oven for 12 minutes, or until internal temperature reaches 145°F. Cool and break into chunks.
2. In medium bowl, combine remaining ingredients and mix well. Add chunked tuna and toss until coated.
3. Garnish with lemon curls and fresh dill. Serve with black pepper water crackers.
Recipe by Carilion Clinic, Roanoke, Va.