Buttermilk Dill Tuna Salad
Fresh asparagus cleverly replaces the green beans in this Niçoise-style salad.
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Ingredients
- 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
Preparation
- 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.
- Meanwhile, in a steamer basket set over a pot of gently simmering water, steam asparagus until tender-crisp, 3 to 5 minutes.
- 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.
- 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