Labneh Tuna Salad

• servings: 6 servings
• active time: 25 minutes
• total time: 50 minutes

Ingredients

1 medium red onion (8 ounces; 226g), diced

1 cup (236ml) red wine vinegar, plus more if needed

4 (5-ounce; 140g) cans oil-packed tuna, drained

1 cup (260g) labneh (see notes)

2 ribs celery (5 ounces; 140g), cut into 1/4-inch dice

2 medium carrots (6 ounces; 170g), peeled and shredded

1/2 packed cup chopped dill (1 1/2 ounces; 40g)

3 tablespoons (45ml) Dijon mustard

1 1/2 teaspoons garlic powder

1 1/2 teaspoons sweet paprika

2 tablespoons (30ml) juice from 1 medium lemon

1/4 teaspoon Diamond Crystal kosher salt; for table salt use half as much by volume

8 slices sandwich bread, lightly toasted, for serving (optional)

Romaine lettuce leaves, torn, for serving (optional)

Directions

In a small bowl, combine onion with vinegar, adding more vinegar if needed to just cover the onion. Let stand for at least 15 minutes and up to 45, then drain, reserving vinegar for another use.

Meanwhile, in a medium bowl, stir together labneh and tuna until well combined and tuna has broken into small pieces.

Add red onion, celery, carrots, dill, Dijon mustard, garlic powder, paprika, lemon juice, and salt, and stir well to combine. Spoon tuna salad onto slices of bread and top with lettuce leaves if desired, then close the sandwiches. Serve immediately.

Nutrition

• Calories: 371 kcal
• Total Fat: 18 g
• Saturated Fat: 7 g
• Unsaturated Fat: 0 g
• Cholesterol: 45 mg
• Sodium: 1201 mg
• Total Carbohydrate: 11 g
• Dietary Fiber: 3 g
• Total Sugars: 5 g
• Protein: 38 g