Lemon-Dill Barley and Tuna Salad
As summer approaches, this refreshing Lemon-Dill Barley and Tuna Salad is the perfect no-cook dish for warm days. Ideal for meal prep, you can cook a batch of barley one evening and save some for this vibrant salad the next day. This dish marries the nutty flavor of barley with the lightness of fresh vegetables and the richness of tuna, all brightened by zesty lemon and aromatic dill. Refrigerating the salad for at least two hours allows the flavors to meld beautifully, making it an excellent choice for a quick lunch or a weeknight dinner. Enjoy this filling dish chilled, and savor the delightful contrasts in flavor and texture.
N/A
Servings
180
Calories
11
Ingredients
Ingredients
cooked barley
2 cups (cooked)
celery
2/3 cup (medium diced)
plum tomato
1/3 cup (seeded and diced)
cucumber
2/3 cup (peeled, seeded and chopped)
red onion
1/3-1/2 cup (chopped)
tuna in water
8 3/8 ounces (drained (2 regular sized cans))
fresh lemon juice
4 tablespoons (freshly squeezed)
fresh dill
2 tablespoons (minced)
olive oil
1 tablespoon (extra virgin)
salt
1/4-1/2 teaspoon (to taste)
pepper
1/4 teaspoon (freshly ground)
Instructions
1
In a large bowl, combine the cooked barley, diced celery, diced plum tomatoes, chopped cucumber, and red onion.
2
In a separate small bowl, whisk together the fresh lemon juice, minced dill, olive oil, salt, and pepper until well combined.
3
Pour the dressing over the barley and vegetable mixture, tossing gently to ensure everything is evenly coated.
4
Add the drained tuna, carefully folding it into the salad so it remains chunky.
5
Cover the salad and refrigerate for at least 2 hours to allow the flavors to blend beautifully. For best results, let it chill overnight.
Nutrition Information
6g
Fat
22g
Carbs
10g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Lemon-Dill Barley and Tuna Salad?
It is a refreshing, no-cook summer dish that combines nutty barley, fresh vegetables, and tuna with a zesty lemon-dill dressing.
How many calories are in this salad?
There are 180 calories per serving.
Is this recipe suitable for meal prep?
Yes, it is an excellent choice for meal prep as you can cook the barley ahead of time and the flavors improve after refrigerating.
How much protein is in one serving?
This salad contains 10g of protein per serving.
What are the main ingredients for the dressing?
The dressing consists of fresh lemon juice, minced dill, extra virgin olive oil, salt, and pepper.
How long should I refrigerate the salad before serving?
You should refrigerate it for at least 2 hours, though chilling it overnight provides the best results.
What kind of tuna should I use?
The recipe calls for 8 3/8 ounces of tuna in water, which is approximately two regular-sized cans, drained.
How should I prepare the cucumber?
The cucumber should be peeled, seeded, and chopped before being added to the salad.
Is there any cooking involved in this recipe?
The salad assembly is no-cook, but you will need 2 cups of previously cooked barley.
How much fat does this salad contain?
There are 6g of fat per serving.
What type of tomatoes are best for this recipe?
The recipe recommends using plum tomatoes that have been seeded and diced.
How many carbohydrates are in a serving?
There are 22g of carbohydrates per serving.
Can I use dried dill instead of fresh dill?
While fresh dill is recommended for its aromatic flavor, you can use dried dill in a smaller quantity if fresh is unavailable.
What is the best way to incorporate the tuna?
Add the drained tuna last and fold it in carefully so it remains in chunky pieces.
What vegetables are included in this salad?
The salad includes celery, plum tomatoes, cucumber, and red onion.
Is this recipe considered healthy?
Yes, it is tagged as a healthy, one-dish meal featuring whole grains and lean protein.
What kind of olive oil should I use?
Extra virgin olive oil is recommended for the dressing.
How much lemon juice is needed?
The recipe requires 4 tablespoons of freshly squeezed lemon juice.
How do I prepare the plum tomatoes?
They should be seeded and diced before being mixed with the other ingredients.
Can I use a different type of onion?
The recipe calls for red onion, but you could substitute with green onions or shallots for a milder flavor.
What is the serving size for this recipe?
The specific serving size is not provided, but the recipe uses 2 cups of barley as a base along with vegetables and tuna.
Is this a good dish for summer?
Yes, it is described as a perfect, refreshing dish for warm summer days.
How much salt and pepper should I add?
Use 1/4 to 1/2 teaspoon of salt to taste and 1/4 teaspoon of freshly ground pepper.
How many ingredients are in this recipe total?
There are 11 ingredients in total.
Should this salad be served hot or cold?
This salad is intended to be enjoyed chilled.
Can I add other herbs?
While dill is the primary herb, parsley or mint could be added for additional freshness.
What are the main tags for this recipe?
Tags include salad, barley, tuna, summer recipes, healthy, no-cook, and meal prep.
Is the barley cooked in the salad?
No, the barley should be cooked and cooled before you begin assembling the salad.
Can I use tuna in oil?
The recipe specifies tuna in water, but if you use tuna in oil, be sure to drain it thoroughly to avoid making the salad too greasy.
How much celery is used?
The recipe uses 2/3 cup of medium diced celery.