Barley and Tuna Salad With Lemon and Dill
photo by Jonathan Melendez 
- Ready In:
- 2hrs 20mins
- Ingredients:
- 11
- Serves:
ingredients
Salad
- 2 cups cooked barley
- 2⁄3 cup celery, medium diced
- 1⁄3 cup plum tomato, seeded and diced
- 2⁄3 cup cucumber, peeled, seeded and chopped
- 1⁄3 - 1⁄2 cup red onion, chopped
- 8 3⁄8 ounces tuna in water, drained (2 regular sized cans)
Dressing
- 4 tablespoons fresh lemon juice
- 2 tablespoons fresh dill, minced
- 1 tablespoon olive oil
- 1⁄4 - 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
directions
- Combine salad ingredients together in a large bowl.
- Whisk together dressing ingredients in small bowl. Pour on salad and toss to coat.
- Refrigerate a minimum of 2 hours (stated cooking time) to blend flavors.
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Reviews
- I would've never thought to put barley with my tuna salad. This was hearty and super delicious. Great for a healthy lunch!
- So good to make ahead and have for lunches throughout the week! Mine was a little watery so will use a little less lemon juice next time.
- This recipe uses light and refreshing ingredients. It?s just what I was looking for to avoid oven use during warm summer days and yet still create a nutritious and filling meal. I featured it in my blog - http://danasfoodblog.com/?p=905 .
- Great -- and the longer you leave it refrigerated the better it gets!
- Excellent recipe! Dressing is nice and light, yet lemony and dilly. I used red pepper instead of cucmber and a heaping tbsp dried dill for the fresh. You may want to add less for a less intense dill flavour. Will definately make this again. Barley. Try it. You will never have rice again!
Tweaks
- Excellent recipe! Dressing is nice and light, yet lemony and dilly. I used red pepper instead of cucmber and a heaping tbsp dried dill for the fresh. You may want to add less for a less intense dill flavour. Will definately make this again. Barley. Try it. You will never have rice again!
- This is one of my favorite lunches to pack, and I've had a few variations of it (sometimes we replace the cucumbers with pickles, for example). This has great texture and a very fresh flavor. I don't seem to get tired of it (and that's saying something, because I don't often repeat recipes). Thanks for sharing this!
RECIPE SUBMITTED BY
<p>I come from a long line of wonderful cooks and doing my best to hold up that tradition. My great-grandparents owned a coffee shop; my Nana was also a great cook and started the tradition of baking around the holidays, both cookies and fruitcakes. After she died, now a decade ago, our family decided to continue in her honor. The picture above is my mother's (Chef Hot Pans) dining room table just before we packed up our Christmas cookie trays. More that 20 kinds of cookies, many of which are from 'Zaar recipes. <br /> <br />I myself am an amateur cook with a penchant for ethnic foods and spice. Currently reforming my menu in favor of healthy dishes lower in fat with lots of grains and vegetables. My favorite cuisines are Mexican, Southwestern and North African. <br /> <br /> <br />Some of my favorite public cookbooks include:</p>
<li>ladypit's <a href=http://www.recipezaar.com/mycookbook/book/33588> WW Core Recipes I Have Tried </a> </li>
<p> </p>
<li>shirl(j)831's <a href=http://www.recipezaar.com/mycookbook/book/34888> Can this really be lowfat??? </a> </li>
<p> </p>
<li>julesong's <a href=http://www.recipezaar.com/mycookbook/book/30566> Cooking Light Recipes </a> </li>
<p> </p>
<li>mariposa13's <a href=http://www.recipezaar.com/mycookbook/book/44690> WW & Lowfat Recipes </a> </li>
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