Crunchy Tuna Salad With Shoestring Potatoes Recipes

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CRUNCHY TUNA SALAD

Tasty dinner ready in 20 minutes! Combine tuna and other veggies folded in shoestring potatoes to make this crunchy dish.

Provided by By Betty Crocker Kitchens

Categories     Entree

Yield 8

Number Of Ingredients 7



Crunchy Tuna Salad image

Steps:

  • In large bowl, combine all ingredients except salad dressing and shoestring potatoes; mix well. Add dressing; mix well. Serve immediately, or cover and refrigerate up to 4 hours.
  • Just before serving, fold in shoestring potatoes.

Nutrition Facts : Calories 350, Carbohydrate 14 g, Cholesterol 30 mg, Fat 4 1/2, Fiber 3 g, Protein 19 g, SaturatedFat 4 g, ServingSize 1 Cup, Sodium 640 mg, Sugar 3 g

2 (12-oz.) cans chunk light tuna in spring water, drained
2 cups julienne-cut (2x1/8x1/8-inch) jicama
1 cup sliced celery
1 cup coarsely shredded carrots
1/2 cup chopped red onion
1 1/4 cups purchased ranch salad dressing
2 (1 3/4-oz.) cans shoestring potatoes

TUNA ON A SHOESTRING SALAD

A summer favorite from when I was a kid! *Shoe string potatoes* can be found in the snack and chips section of your grocery store. Plan ahead for chilling time.......

Provided by Shelli

Categories     Tuna

Time 15m

Yield 6 serving(s)

Number Of Ingredients 6



Tuna On A Shoestring Salad image

Steps:

  • Combine drained tuna,celery,carrots, onion, and salad dressing.
  • Mix and cover.
  • Chill for at least one hour.
  • Just before serving fold in shoe string potatoes.

Nutrition Facts : Calories 56.9, Fat 1.6, SaturatedFat 0.4, Cholesterol 11.7, Sodium 38.3, Carbohydrate 2.9, Fiber 0.9, Sugar 1.4, Protein 7.5

1 (6 1/2 ounce) can tuna
1 cup diced celery
1 cup shredded carrot
1/4 cup minced onion
3/4-1 cup Miracle Whip
2 cups shoestring potatoes

SHOESTRING SALAD

This super salad is delicious and easy to prepare-just right for a busy mother of four!

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 3-4 servings.

Number Of Ingredients 7



Shoestring Salad image

Steps:

  • In a medium bowl, combine the first six ingredients. Fold in potato sticks just before serving.

Nutrition Facts :

1 can (12 ounces) tuna, drained and flaked
1 cup shredded carrot
1 cup chopped celery
1/2 cup mayonnaise
1/4 cup chopped onion
1 to 2 tablespoons prepared mustard
1 cup shoestring potato sticks

TUNA CRUNCH SANDWICHES

A tuna salad and potato chip sandwich may not be quite as classic a pairing as peanut butter and jelly, but it is, anecdotally, many middle-schoolers' first forays into experimenting with flavors and textures, and no less delicious. Beyond crunch, chips also add stability to the sandwich, holding the tuna salad in place as you eat. There's no wrong way to make the sandwich, but seasoning tuna salad with red onion and celery, plenty of olive oil and little lemon juice, and using kettle-style salt and vinegar potato chips are especially alluring. There's the word "optional" next to the most optional ingredients, but consider every ingredient other than the tuna, bread and chips to be adaptable according to your own taste (or how your mom made it).

Provided by J. Kenji López-Alt

Categories     dinner, for two, lunch, quick, weeknight, sandwiches, main course

Time 5m

Yield 2 sandwiches

Number Of Ingredients 13



Tuna Crunch Sandwiches image

Steps:

  • Open the can of tuna, leaving the lid in place after opening it. Invert the whole can over the sink and press the lid into the tuna firmly to squeeze out as much excess water or oil as you can. (Be careful not to cut your fingers on any sharp edges). Transfer the tuna to a medium bowl.
  • Wash your hands well, then grab the boiled egg and squeeze it through your fingers into the bowl with the tuna. Add the celery, olive oil, onion, herbs (if using), mayonnaise, relish (if using) and lemon juice. Using a fork, gently fold together all the ingredients, trying to leave the tuna in relatively large chunks. Grab a few chips and, using your hands, crumble them into the bowl. Season lightly with salt and pepper, and fold again to combine. Taste and adjust seasoning to taste - more salt, pepper and lemon juice if it tastes bland, and more olive oil or mayonnaise if it tastes dry.
  • When ready for lunch, spread each slice of bread generously with mayonnaise. Place lettuce on each bottom slice of bread, then top each with half of the tuna salad mixture. Add a generous handful of potato chips on top of each (more than seems reasonable), then close the sandwiches. Press down firmly so the chips break and embed themselves into the tuna salad and the bread. Cut into triangles and serve with extra chips on the side.

1 (5-ounce) can solid white albacore or skipjack tuna (see Tip)
1 hard-boiled egg, peeled
1 celery rib, finely minced
3 tablespoons extra-virgin olive oil (see Tip)
2 tablespoons finely minced red onion, shallot or scallions
2 tablespoons finely minced fresh parsley, chives, tarragon or a mix (optional)
2 tablespoons mayonnaise, plus more for spreading (see Tip)
1 tablespoon sweet pickle relish or chopped dill pickles (optional)
2 teaspoons freshly squeezed lemon juice
A few large handfuls of hearty potato chips or corn chips (see Tip)
Salt and black pepper
4 slices thick, soft sandwich bread, such as Texas toast, toasted, if desired
2 lettuce leaves, such as iceberg, romaine, green leaf or Bibb

TUNA-SHOESTRING POTATO SALAD

Make and share this Tuna-Shoestring Potato Salad recipe from Food.com.

Provided by CJAY8248

Categories     < 15 Mins

Time 10m

Yield 1 salad, 4 serving(s)

Number Of Ingredients 8



Tuna-Shoestring Potato Salad image

Steps:

  • Combine carrots, celery, onion and tuna in a bowl. In a separate bowl, combine dressings and sugar. Add dressing to salad mixture; stir until moistened. Add shoestring potatoes just before serving.

Nutrition Facts : Calories 297.3, Fat 14.1, SaturatedFat 3.2, Cholesterol 55.2, Sodium 661.3, Carbohydrate 28.6, Fiber 3, Sugar 19.1, Protein 15.4

6 carrots, shredded
1/2 cup celery, diced
1 small onion, minced
1 (7 ounce) can tuna, drained
1 (4 ounce) can shoestring potatoes
1 cup cooked salad dressing
3 tablespoons French dressing
2 tablespoons sugar

CRUNCHY TUNA SALAD WITH TOMATOES

On a hot summer day, there's nothing more refreshing than this salad. I grow a few tomato plants in my garden and the fresh-picked taste makes the dish even more of a treat. -Diane Selich, Vassar, Michigan

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 7



Crunchy Tuna Salad with Tomatoes image

Steps:

  • In a small bowl, combine mayonnaise, onion, celery, parsley and pepper. Stir in tuna. Serve with tomato wedges.

Nutrition Facts : Calories 280 calories, Fat 16g fat (3g saturated fat), Cholesterol 50mg cholesterol, Sodium 656mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 2g fiber), Protein 22g protein. Diabetic Exchanges

2/3 cup reduced-fat mayonnaise
1/2 cup chopped sweet onion
1 celery rib, chopped
1 teaspoon minced fresh parsley or 1/4 teaspoon dried parsley flakes
3/4 teaspoon pepper
1 can (12 ounces) albacore white tuna in water, drained and flaked
4 medium tomatoes, cut into wedges

CREAMY AND CRUNCHY TUNA SALAD SUPREME

This tuna salad is made special with the addition of cream cheese and chopped raw carrots. Red peppers make it pretty and one or two other vegetables, fruits or nuts keep it changing and interesting. I developed this recipe after I tasted cream cheese in a salmon salad sandwich at a funeral lunch in Canada many years ago. Add baby spinach or lettuce leaves, and serve on your favorite bread or as a wrap in a tortilla.

Provided by Joan Newman

Categories     Salad     Seafood Salad Recipes     Tuna Salad Recipes

Time 10m

Yield 4

Number Of Ingredients 6



Creamy and Crunchy Tuna Salad Supreme image

Steps:

  • Stir mayonnaise and cream cheese together in a bowl until smooth. Add tuna, carrot, and red pepper; season with pepper.

Nutrition Facts : Calories 179.2 calories, Carbohydrate 2.2 g, Cholesterol 37.1 mg, Fat 11 g, Fiber 0.5 g, Protein 17.4 g, SaturatedFat 4.1 g, Sodium 119.3 mg, Sugar 0.9 g

2 tablespoons mayonnaise
2 ounces cream cheese, softened, or as needed
2 (5 ounce) cans solid white tuna packed in water, drained and flaked
½ carrot, finely chopped
¼ cup diced red bell pepper
freshly ground black pepper to taste

CRUNCHY TUNA SALAD

My husband and son don't really care for salads, but I can't seem to fix enough of this one. It makes a quick, refreshing lunch. -Pat Ashworth, Elk Grove, California

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 9



Crunchy Tuna Salad image

Steps:

  • In a small bowl, combine the mayonnaise, sour cream, garlic powder, salt and pepper. In a large bowl, combine the lettuce, tuna and peas. Add mayonnaise mixture; toss to coat. Stir in chow mein noodles. Serve immediately.

Nutrition Facts : Calories 338 calories, Fat 20g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 599mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 3g fiber), Protein 19g protein.

1/3 cup mayonnaise
1/3 cup sour cream
3/4 teaspoon garlic powder
1/2 teaspoon salt
1/8 teaspoon pepper
1 head iceberg lettuce, torn
1 can (12 ounces) tuna, drained and flaked
1 cup frozen peas, thawed
1 can (5 ounces) chow mein noodles

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