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
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Time To Make Course Main Ingredient Preparation Occasion Healthy Main Dish Salads Seafood Easy No Cook Refrigerator Low Fat Grains Fish Dietary One Dish Meal Low Cholesterol Low Saturated Fat Low Calorie Tuna Healthy 2 Low In Something Pasta Rice And Grains Saltwater Fish Brunch To Go Equipment Presentation Served Cold 3 Steps Or Less Technique 4 Hours Or Less
