Warm tuna salad with lemon and dill dressing

  • 25 mins preparation
  • 10 mins cooking
  • Serves 4
  • Print


Warm tuna salad with lemon and dill dressing
  • 1 tablespoon olive oil
  • 1 (150g) white onion, thinly sliced
  • 1 clove garlic, crushed
  • 250 gram cherry tomatoes, halved
  • 300 gram can chickpeas, rinsed, drained
  • 500 gram frozen broad beans, thawed
  • 100 gram rocket leaves
  • 2 tablespoon fresh dill sprigs
  • 425 gram can tuna, drained, flaked
Lemon and dill dressing
  • 1/3 cup (100g) store bought lemon and dill mayonnaise
  • 2 tablespoon olive oil
  • 2 tablespoon lemon juice
  • 1 teaspoon white sugar


Warm tuna salad with lemon and dill dressing
  • 1
    To make lemon and dill dressing: combine all ingredients in a screw-top jar; shake well.
  • 2
    In a large frying pan, heat oil on medium heat; add onion, cook, stirring, for about 1-3 minutes, or until soft. Add garlic, tomato, chickpeas and beans; stir until hot.
  • 3
    Place mixture in a large bowl with rocket and dill; toss gently to combine.
  • 4
    Divide salad among serving plates, top with tuna and dressing. Serve.


Lemon and dill dressing can be made a day ahead. Cover; refrigerate until required. This recipe is best made just before serving. Not suitable to freeze. Not suitable to microwave.

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