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!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
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
Directions
Step 1
Drain the canned tuna and transfer it to a mixing bowl. Flake the tuna lightly with a fork.
Step 2
Add mayonnaise, chopped fresh dill, lemon juice, salt, and black pepper to the tuna. Mix until well combined. Taste and adjust seasoning as needed.
Step 3
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.
Step 4
On a large serving platter, arrange the baby arugula in an even layer as the base.
Step 5
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.
Step 6
Scoop the prepared tuna salad into the center of the platter, forming a mound.
Step 7
In a small bowl, whisk together olive oil, whole grain mustard, and a pinch of salt and pepper to create a simple vinaigrette.
Step 8
Drizzle the vinaigrette over the arranged vegetables and arugula.
Step 9
Serve immediately as a composed salad. Each person can mix components as desired on their plate.
Nutrition Facts
| Serving size | (810.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1011.9 |
| Total Fat 83.9g | 0% |
| Saturated Fat 11.8g | 0% |
| Polyunsaturated Fat 4.5g | |
| Cholesterol 491.0mg | 0% |
| Sodium 111731.7mg | 0% |
| Total Carbohydrate 34.9g | 0% |
| Dietary Fiber 5.4g | 0% |
| Total Sugars 11.6g | |
| Protein 32.7g | 0% |
| Vitamin D 145.4IU | 0% |
| Calcium 261.5mg | 0% |
| Iron 5.2mg | 0% |
| Potassium 1387.8mg | 0% |
Source of Calories