Fruit And Tuna Toss Recipes

HEALTHY TUNA GRAIN BOWL WITH TURMERIC SWEET POTATOES AND SPICY YOGURT DRESSING

This healthy grain bowl is loaded with fresh ingredients and vibrant flavors, thanks to the tangy, spicy yogurt sauce and turmeric-roasted sweet potatoes. Plus, you can easily make this dish from pantry staples and long-lasting freezer items. Serve with an extra squeeze of lime juice for a nutrient-packed and sustaining meal.

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 17

Healthy Tuna Grain Bowl with Turmeric Sweet Potatoes and Spicy Yogurt Dressing image

Steps:

Preheat the oven to 450 degrees F and line a rimmed baking sheet with aluminum foil.
Toss the sweet potatoes, 1 tablespoon of the sesame oil, 1/2 teaspoon of the ginger, 1/2 teaspoon of the turmeric, 1/4 teaspoon salt and several grinds of pepper on the prepared baking sheet until evenly coated. Roast until tender and lightly browned, tossing halfway through, about 30 minutes.
Meanwhile, heat the frozen brown rice according to package directions; keep warm. Toss the sliced cabbage, carrot ribbons, the juice from 1 lime half, a pinch of salt and a couple grinds of pepper in a medium bowl until well dressed and combined.
Squeeze the juice from the remaining 2 lime halves into a small bowl. Stir in the yogurt, fish sauce, chili paste, honey, the remaining 1 tablespoon sesame oil, 1/4 teaspoon ginger and 1/4 teaspoon turmeric, a pinch of salt and several grinds of black pepper until smooth. Taste and adjust the seasoning with salt and pepper.
Divide the warm rice among 4 shallow bowls (about 3/4 cup per bowl). Top with the roasted sweet potatoes, cabbage-carrot slaw, tuna (about 1/4 cup per bowl), edamame and sliced scallions. Drizzle with the spicy yogurt dressing, sprinkle with toasted sesame seeds and serve with the reserved lime wedges for squeezing.

Ingredients

2 medium sweet potatoes, peeled and diced into 1-inch pieces
2 tablespoons toasted sesame oil
3/4 teaspoon ground ginger
3/4 teaspoon ground turmeric
Kosher salt and freshly ground black pepper
3 cups frozen cooked brown rice (about 24 ounces)
1/4 head red cabbage, thinly sliced (about 2 cups)
2 small carrots, trimmed and peeled into paper-thin ribbons
2 large limes, halved, 1 half cut into wedges for serving
3/4 cup nonfat plain Greek yogurt
1 tablespoon fish sauce
2 teaspoons chili paste, such as sambal oelek
1 1/2 teaspoons honey
Two 5-ounce cans albacore tuna packed in water, drained
1 cup frozen shelled edamame, thawed
2 scallions, thinly sliced
Toasted sesame seeds, for serving

WALDORF TUNA SALAD

I dress up tuna salad deliciously with apple, raisins, dates and walnuts, then I drizzle it all with a tangy yogurt dressing. -Shirley Glaab, Hattiesburg, Mississippi

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 10

Waldorf Tuna Salad image

Steps:

In a large bowl, combine the tuna, apple, celery, raisins, dates and walnuts. Combine yogurt and mayonnaise; add to tuna mixture and toss to coat. Serve on lettuce-lined plates; sprinkle with the cheese.

Nutrition Facts : Calories 340 calories, Fat 12g fat (2g saturated fat), Cholesterol 36mg cholesterol, Sodium 495mg sodium, Carbohydrate 34g carbohydrate (26g sugars, Fiber 4g fiber), Protein 28g protein. Diabetic Exchanges

Ingredients

2 cans (6 ounces each) light water-packed tuna, drained and flaked
1 large red apple, chopped
1/3 cup chopped celery
1/3 cup raisins
1/3 cup chopped dates
1/4 cup chopped walnuts
1/2 cup fat-free plain yogurt
1/4 cup reduced-fat mayonnaise
4 lettuce leaves
1/4 cup shredded reduced-fat Monterey Jack cheese

ITALIAN TUNA TOSS

Betty Crocker Healthy Heart Cookbook shares a recipe! Easy to throw together, this veggie-packed salad will wow your dinner guests.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 15m

Yield 6

Number Of Ingredients 7

Italian Tuna Toss image

Steps:

Toss all ingredients except dressing and bacon flavor bits in large salad bowl; refrigerate.
Just before serving, toss with dressing and bacon flavor bits.

Nutrition Facts : Calories 165, Carbohydrate 10 g, Cholesterol 20 mg, Fiber 4 g, Protein 19 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 420 mg

Ingredients

1 bag (1 lb) fresh cauliflower florets or 1 small head cauliflower, separated into florets (3 cups)
1 bag (10 oz) mixed salad greens or 1 small bunch curly endive, romaine or chicory, torn into bite-size pieces
1 cucumber, sliced
2 cans (5 oz each) tuna, drained
1 jar (2 oz) diced pimientos, drained (1/4 cup)
1/3 cup Italian dressing
1/4 cup Betty Crocker™ Bac~Os® bacon flavor bits or chips

TUNA NOODLE CUPS

Older kids can get a jump on preparing dinner by stirring up these miniature tuna casseroles. Or serve them for brunch with fresh fruit, a tossed salad and rolls. -Marlene Pugh, Fort McMurray, Alberta

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 9 servings.

Number Of Ingredients 10

Tuna Noodle Cups image

Steps:

Preheat oven to 350°. In a 6-qt. stockpot, cook noodles according to package directions; drain and return to pot. Add tuna, peas and carrots, onion and 1 cup cheese., Whisk together eggs, milk, water and seasonings; toss with noodle mixture. Divide among 18 well-greased muffin cups. Sprinkle with remaining cheese., Bake until heated through, 30-35 minutes. Cool 5 minutes. Loosen edges with a knife before removing from pans.

Nutrition Facts : Calories 316 calories, Fat 14g fat (7g saturated fat), Cholesterol 131mg cholesterol, Sodium 549mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 2g fiber), Protein 21g protein.

Ingredients

8 ounces uncooked medium egg noodles (about 4 cups)
2 cans (5 ounces each) light tuna in water, drained
2 cups frozen peas and carrots (about 10 ounces), thawed
1 small onion, finely chopped
2 cups shredded cheddar cheese, divided
3 large eggs
1 can (12 ounces) evaporated milk
1/2 cup water
1 teaspoon garlic salt
1/4 teaspoon pepper