Tuna Salad with Dried Cranberries & Fresh Dill
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A light take on tuna salad with minimal mayo, brightened by lemon juice and Dijon mustard, and subtly sweetened with dried cranberries. Tender shallots and fresh dill tie it together.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 (5oz) cans tuna packed in olive oil, (drained)
- ¼ cup mayonnaise, (such as Duke's)
- 2 Tbsp sweet pickle relish
- 1 tsp lemon zest, (from ½ a lemon)
- ½ tsp Dijon mustard
- ½ tsp Kosher salt
- ¼ tsp freshly ground black pepper
- ⅓ cup (2oz) dried cranberries
- 2 Tbsp shallot (very finely diced (white onion or scallions can be used instead), about ½ a large shallot)
- 2 Tbsp fresh dill, (chopped)
- For serving: endive leaves, crackers, sandwich bread
At a glance
PER SERVING · TIME 10M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Sodium
- 678mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 180mg
- Calcium
- 16mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 678MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.