Ingredients for Barley And Tuna Salad With Lemon And Dill
- 1 1/2 cups cooked barley
- 1/2 cup chopped celery
- Plum Tomato
- Cucumber
- 1/2 cup chopped red onion
- 1 (5 ounce) can tuna in water, drained
- 2 tablespoons fresh lemon juice
- 1/4 cup fresh dill, chopped
- 1/4 cup olive oil
- Salt to taste
- Pepper to taste
- 1/4 cup Kalamata olives (optional)
- 1 teaspoon Dijon mustard
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How to Make Barley And Tuna Salad With Lemon And Dill
- Cook 1 cup of barley according to package directions. Set aside 1 ½ cups cooked barley; reserve the rest for another meal.
- In a large bowl, gently combine the cooked barley, 1 (5 ounce) can tuna (drained), ½ cup chopped red onion, ½ cup chopped celery, ¼ cup chopped fresh dill, and 1/4 cup Kalamata olives (optional).
- In a small bowl, whisk together ¼ cup olive oil, 2 tablespoons lemon juice, 1 teaspoon Dijon mustard, salt, and pepper to taste.
- Pour the dressing over the barley mixture and toss gently to combine.
- Cover and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.
- Serve chilled and enjoy! Garnish with extra dill or lemon zest (optional).
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
6g
Fat
4g
Carbs
6g