Recipe by Chef Nara
I've been eating tuna fish forever but didn't like how my mom made it. I decided to add some different spices and have never turned back!
Top Review by Sarah_Jayne
The dill compliments the tuna well. I used fat free mayo and used a little bit more dill than mentioned because I do agree it needs a bit more. I also used a little bit of freshly ground black pepper and that worked well with it too. I served it on a roll with a slice of tomato which continued the fresh feeling of the dill and tuna. Made for Pick A Chef Spring 2008 in the community forums.
- 1 (6 ounce) can albacore tuna in water
- 2 tablespoons of your favorite mayonnaise
- 1⁄4 teaspoon dried dill weed