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Lemon Dill Tuna Salad

Prep Time:30 minutes Cook Time: 45 minutes Servings: 4 minutes

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.

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:
  1. 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.
  2. 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.
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