Description
A bright, protein-packed tuna salad that swaps heavy mayo for tangy, probiotic‑rich labneh. Fresh dill, crunchy veg, and quick‑pickled red onion make every bite zesty, creamy, and satisfying.
Ingredients
Units
Scale
Quick‑Pickled Onions
- 1 medium red onion (diced (about 8 oz / 225 g))
- 1 cup red wine vinegar (enough to cover onions; drain after pickling)
Tuna Salad Base
- 4 cans oil‑packed tuna (5‑oz each), drained (preferably sustainably caught)
- 1 cup labneh (thick strained yogurt (about 260 g))
- 2 ribs celery (1/4‑inch dice (about 5 oz / 140 g))
- 2 medium carrots (peeled and shredded (about 6 oz / 170 g))
- 1/2 cup fresh dill (packed, chopped)
- 3 tbsp Dijon mustard
- 1 1/2 tsp garlic powder
- 1 1/2 tsp sweet paprika
- 2 tbsp lemon juice (freshly squeezed)
- 1/4 tsp kosher salt (Diamond Crystal; use less if table salt)
For Serving
- toasted sandwich bread or Romaine leaves (as needed)
Instructions
- Quick‑pickle onions: Combine diced red onion with red wine vinegar in a small bowl; add more vinegar if needed to cover. Soak 15–45 minutes, then drain well (reserve vinegar for salad dressing if desired).
- Make creamy base: In a medium bowl, stir together labneh and well‑drained oil‑packed tuna, breaking tuna into small flakes until evenly creamy.
- Add crunch & flavor: Fold in drained onions, diced celery, shredded carrots, chopped dill, Dijon, garlic powder, paprika, lemon juice, and salt until evenly distributed. Taste and adjust seasoning.
- Serve: Spoon onto lightly toasted bread with Romaine, or pile into lettuce cups for a low‑carb option. Chill leftovers up to 3 days.
Notes
Make‑ahead: Pickle onions and chop veg up to 2 days in advance. Variations: add chopped cornichons or capers; swap dill for parsley; swirl in 1–2 tsp harissa for heat. If using water‑packed tuna, add 1–2 tbsp extra‑virgin olive oil for richness.
- Prep Time: 20 minutes
- Category: Dinner, Lunch
- Cuisine: Middle Eastern–Inspired
Nutrition
- Calories: 320
- Sugar: 6
- Sodium: 520
- Fat: 16
- Saturated Fat: 4
- Carbohydrates: 12
- Fiber: 3
- Protein: 32
- Cholesterol: 55
