Today I have a recipe for a tasty low-carb spring lunch – dill tuna salad wrapped in red cabbage leaves. Dill is one of my very favorite herbs to use especially with fish or seafood. If you’re not familiar with dill, allow me to introduce you. Dill is a soft, whispy and feathery green plant with a clean, mellow and aromatic scent. It is traditional to Scandinavian cuisine and tastes scrumptious on salmon, fish and shellfish, veggies, dips (like fresh cucumber salad, tuna salad, etc.) Plus….its’s loaded with vitamins, minerals, and antioxidants!
- Combine tuna, mayo, onion, dill, and s&p in a large mixing bowl. Mix until all ingredients are thoroughly combined.
- Scoop about 1/4 cup tuna salad mix onto each red cabbage leaf. Serve right away or place in refrigerator until ready to serve. Enjoy!