Tuna Salad With Lemon Dressing
Whip up a quick, flavorful warm tuna and chickpea salad topped with a vibrant lemon dill dressing in under 20 minutes. Try this effortless recipe tonight!
Servings: 4 servings
Calories: 535kcal
Equipment
- Whisk and Small Bowl
- Skillet or Saute Pan
- Large mixing bowl
Ingredients
- 1 tbsp olive oil
- 1 medium onion , sliced thinly
- 1 clove garlic , crushed
- 250 g cherry tomatoes , halved
- 300 g canned chickpeas , drained
- 500 g French beans , peeled
- 100 g rocket leaves
- 2 tbsp fresh dill sprigs
- 425 g canned tuna , drained and flaked
Lemon Dill Dressing
- 100 g mayonnaise
- 1 tbsp fresh dill , chopped
- 2 tbsp olive oil
- 2 1/2 tbsp lemon juice
- 1 tsp fine sugar
- Salt and pepper to taste
Instructions
- In a small bowl, combine the mayonnaise, chopped dill, olive oil, lemon juice, and sugar. Whisk vigorously until the mixture emulsifies into a smooth, pourable dressing. Taste and season with salt and black pepper if desired.
- Heat oil in pan, add onion, cook, stirring until soft. Add garlic, tomatoes, chickpeas and beans. Stir until hot.
- Place mixture in a bowl with rocket leaves and dill. Toss gently.
- Divide salad among plates, top with tuna and dressing. Serve immediately.