Composed Dilled Tuna Salad
Transform your lunchtime routine with this vibrant and flavorful Composed Dilled Tuna Salad, a beautifully arranged meal that's as stunning as it is satisfying. Featuring a creamy tuna salad infused with the fresh zest of dill and tangy lemon juice, this dish is elevated with crisp seasonal vegetables, including peppery radishes, juicy cherry tomatoes, and tender baby arugula. Hard-boiled eggs and a drizzle of tangy mustard vinaigrette complete this wholesome, protein-packed salad. Perfect for a light yet filling meal, this no-cook dish is ready in just 20 minutes, making it ideal for busy weekdays or elegant weekend brunches. Serve it deconstructed on a platter for guests to customize their plates—a feast for both the eyes and the palate!
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Recipe Information
Ingredients
- 2 5-ounce cans canned tuna
- 4 tablespoons mayonnaise
- 2 tablespoons, chopped fresh dill
- 1 tablespoon lemon juice
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 3 cups baby arugula
- 1 medium, sliced into rounds English cucumber
- 1 cup, halved cherry tomatoes
- 2 large, sliced hard-boiled eggs
- 4 thinly sliced radishes
- 2 tablespoons olive oil
- 1 teaspoon whole grain mustard
Instructions
Drain the canned tuna and transfer it to a mixing bowl. Flake the tuna lightly with a fork.
Add mayonnaise, chopped fresh dill, lemon juice, salt, and black pepper to the tuna. Mix until well combined. Taste and adjust seasoning as needed.
Prepare the composed salad ingredients. Wash and dry the baby arugula, slice the cucumber, halve the cherry tomatoes, slice the hard-boiled eggs, and thinly slice the radishes.
On a large serving platter, arrange the baby arugula in an even layer as the base.
Neatly arrange the cucumber slices, cherry tomato halves, sliced hard-boiled eggs, and radish slices in groups around the edges of the platter, leaving space in the center for the tuna salad.
Scoop the prepared tuna salad into the center of the platter, forming a mound.
In a small bowl, whisk together olive oil, whole grain mustard, and a pinch of salt and pepper to create a simple vinaigrette.
Drizzle the vinaigrette over the arranged vegetables and arugula.
Serve immediately as a composed salad. Each person can mix components as desired on their plate.
Nutrition Facts
Calories |
287 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.7 g | 27% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 137 mg | 46% | |
| Sodium | 613 mg | 27% | |
| Total Carbohydrate | 3.1 g | 1% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 1.4 g | ||
| Protein | 22.5 g | 45% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 63 mg | 5% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 378 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
