Lemon-Dijon Tuna Salad with Pickled Red Onion, Cucumber and Garlic Bread

This light yet satisfying dinner salad proves that a simple can of tuna can be the star of a delicious meal. In just 20 minutes, you can assemble a protein-rich bowl with tender baby spinach, crunchy cucumber slices and a tangy lemon-mustard dressing. The crowning touch is a dollop of creamy tuna salad studded with pickled red onion, adding a pop of color and flavor.

Alongside, buttery garlic bread provides a crisp, savory crunch that rounds out the meal beautifully. Perfect for busy weeknights when you want something quick, healthy and full of flavor.

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Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit Ciabatta BreadView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

5 teaspoon Red Wine VinegarView ingredient guideLike ingredientDislike ingredient

5.6 ounce TunaView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

5 ounce Baby SpinachView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

0.75 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 450°F. Place 1 teaspoon butter in a small bowl to soften. Halve, peel and thinly slice the red onion. Halve the ciabatta bread. Quarter the lemon. Trim and halve the cucumber lengthwise, then slice crosswise into half-moons.
2. In a large microwave-safe bowl, combine sliced onion, red wine vinegar, ½ teaspoon sugar and 2 tablespoons water. Season with salt and pepper. Cover with plastic wrap and microwave for 30-60 seconds. Remove plastic wrap and set aside to pickle, stirring occasionally, until ready to serve.
3. Open and drain the canned tuna; place in a medium bowl. Stir in mayonnaise, sour cream and half the garlic powder. Season with salt and pepper to taste.
4. Stir a drizzle of olive oil and a pinch of garlic powder into the softened butter. Lightly season with salt and pepper. Spread the garlic butter onto the cut sides of the ciabatta and place on a baking sheet. Toast on the top rack until golden brown, 5-6 minutes. Alternatively, use a toaster oven. Slice the garlic bread into four triangles each.
5. In a second large bowl, whisk together juice from one lemon wedge, half the Dijon mustard, 1 tablespoon olive oil and ¼ teaspoon sugar. Season with salt and pepper. Add the spinach, cucumber and as much pickled onion as desired (draining first) to the bowl with dressing; toss to combine.
6. Divide the salad between bowls. Top with the tuna mixture and additional pickled onion if desired. Serve with the garlic bread and remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of bread for the garlic bread?

Yes, you can substitute ciabatta with a baguette, sourdough or any crusty bread. Adjust toasting time as needed.

How do I store leftovers?

Store the salad and tuna mixture separately in airtight containers in the refrigerator for up to 2 days. The garlic bread is best enjoyed fresh but can be reheated in a toaster oven.

Can I make this recipe dairy-free?

Yes, use dairy-free mayonnaise and sour cream alternatives and substitute butter with a plant-based butter or olive oil for the garlic bread.