Buttermilk Dill Tuna Salad

Fresh asparagus cleverly replaces the green beans in this Niçoise-style salad.

Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.


Prep Time
15 min
Cook Time
5 min
20 min


  • 1 lb redskin potatoes, scrubbed and cubed
  • 12 oz asparagus, tough ends trimmed
  • 1/2 cup 2% or whole milk
  • 2 tbsp red wine vinegar
  • 2 tbsp olive oil mayonnaise
  • 2 tsp dried dill or 3 to 4 tsp chopped fresh dill
  • 1/2 tsp each sea salt and ground black pepper
  • 1 6.4-oz pouch wild albacore tuna
  • 2 cucumbers, halved lengthwise, seeded and chopped
  • 2 radishes, finely chopped


  1. Bring a large pot of water to a boil. Add potatoes, reduce heat to a gentle simmer and cook until just tender, 8 to 10 minutes. Drain.
  2. Meanwhile, in a steamer basket set over a pot of gently simmering water, steam asparagus until tender-crisp, 3 to 5 minutes.
  3. In a jar with a tight fitting lid, combine milk, vinegar, mayonnaise, dill, salt and pepper. Shake well and set aside for about 5 minutes.
  4. In a large bowl, combine potatoes, asparagus, tuna and cucumbers. Shake dressing and pour over potato mixture. Toss gently to coat and top with radishes.

Nutrition Information

  • Serving Size 1/4 of recipe
  • Calories 259
  • Carbohydrate Content 28 g
  • Cholesterol Content 17 mg
  • Fat Content 8 g
  • Fiber Content 5 g
  • Protein Content 20 g
  • Saturated Fat Content 1 g
  • Sodium Content 404 mg
  • Sugar Content 7 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 1.5 g

Trending on Clean Eating