lemon dill tuna salad

Lunch

Lemon Dill Tuna Salad

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

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.
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.