This (not-your-mama's!) tuna salad with nuances of lemon and dill is packed with protein and brightened by sumac, a delightful Middle Eastern spice that adds a slightly tart, tangy, citrusy note. It complements the lemon without overpowering the other ingredients.
INGREDIENTS:
1 (6-ounce) can Dave's albacore in water (no salt), drained and flaked
2 tablespoons mayonnaise
2 tablespoons celery, very finely chopped
2 tablespoons shallot or red onion, very finely chopped
1 tablespoon fresh dill, finely chopped
1 tablespoon sour cream
1 teaspoon grated lemon zest
1 tablespoon lemon juice
½ teaspoon Dijon mustard
¼ teaspoon ground sumac
¼ teaspoon sugar
Salt and pepper, to taste
Toasted whole-wheat bread slices or serve on Bibb lettuce as a salad
INSTRUCTIONS:
In a medium sized bowl, add drained tuna, mayonnaise, celery, shallot, dill, sour cream, lemon zest, lemon juice, Dijon mustard, sumac and sugar. Using a spoon, stir and mash the tuna, and mix until well combined. Add salt and pepper to taste.
Chill to allow flavors to meld, at least an hour (or up to three days in a sealed container).
Serve either on Bibb lettuce leaves as a salad or on sliced and toasted whole wheat bread with lettuce, if desired.
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