Grandma Barbaras Tuna Salad Recipes

GRANDMA BARBARA'S TUNA SALAD

Add this tuna pasta salad to your cookouts this summer. It's a combination of tuna, egg, and pasta salad all in one. Sweet, savory, and creamy, it's a delicious side dish. We love the fact it's chilled. We thought it tasted better after it sat for a bit and cold out of the fridge.

Provided by Lindsey McCue

Categories Tuna Salads

Number Of Ingredients 10

Grandma Barbara's Tuna Salad image

Steps:

1. Cook noodles as directed on package. Drain completely. Cool.
2. Mix all ingredients (except paprika) together until well incorporated.
3. Sprinkle paprika on top.
4. Cover and chill until ready to serve.
5. **Depending on how wet or dry you like it you may want to add extra Miracle Whip after it has chilled.

Ingredients

1 lb box elbow macaroni pasta
3 can(s) packed tuna, drained (5 oz each)
3 hard boiled eggs, chopped
1 can(s) sweet peas, drained (small can)
5 oz jar green olives, halved
2 c Miracle Whip (plus more to taste)
2 tsp each - dried oregano, parsley, basil
garlic and onion powder, to taste
salt and pepper, to taste
sprinkle of paprika

GRANDMA DEE'S TUNA EGG SALAD

Would you consider this a tuna salad recipe? Or is it an egg salad recipe? Regardless, combining tuna with hard-boiled eggs is delicious and, after one bite, you may never make your salad the old way again. Vidalia onion dressing gives the salad a sweet onion flavor. Shredding the celery is easy and makes the piece the perfect...

Provided by Dee Stillwell

Categories Other Salads

Time 30m

Number Of Ingredients 11

Grandma Dee's Tuna Egg Salad image

Steps:

1. Make hard-boiled eggs and chill in the fridge. For foolproof hard-boiled eggs (the Rachael Ray and my way), put eggs in a medium-sized pot with a lid. Cover eggs with cold water by 1". Add 1 tsp salt (this seals egg from coming out if shell cracks). Cover, bring to boil, turn off the heat, set a timer for 12-14 minutes. Remove the lid, drain, and run cold water over them until cooled off (I let them sit in the cold water about 10 minutes before peeling). Drain off water, put the lid back on, gently shake eggs in the pot to thoroughly break up shells. Cover with cold water again, let sit for abt 5 minutes to let water seep under shells to make peeling easier. Also peeling eggs underwater helps a lot. The shells will slip right off. This works best with eggs a few days old. This is the coolest way to make good hard-boiled eggs. I have never had that green ring around the yolk since I started cooking them this way.
2. Prepare celery and green onions. I like to grate my celery on the biggest grater holes on a box grater. Then pick out the strings (Cayden's preference) and squeeze the excess water out (my preference).
3. Drain the tuna well (I squeeze the excess liquid out of that too) and put it into a medium-sized bowl. Chop hard-cooked eggs and add to tuna. Add celery, green onion, red & green peppers and spices.
4. Stir in the salad dressing and mayonnaise. Mix well and taste. Adjust seasonings if needed.
5. Enjoy!

Ingredients

12 large hard cooked eggs
3 can(s) tuna, drained well (6 oz each)
4 - 5 celery ribs, add leaves if desired
2/3 c green onions, chopped fine
2/3 c vidalia onion salad dressing
2/3 c mayonaise
1 tsp lemon pepper (or to taste)
1 tsp dill weed or fresh dill
1/2 tsp fresh ground pepper (or to taste)
1/4 c red bell pepper, chopped finely (optional)
1/4 c green bell pepper, chopped finely (optional)

BARBIE'S TUNA SALAD

This is a really great tuna salad recipe I got from a friend who used it in her catering service business many years ago. The secret ingredients are the curry and Parmesan cheese! Odd combinations but this makes a terrific tuna sandwich! She used it for an appetizer with gourmet crackers and people always wanted her recipe. I have never tasted another tuna salad quite like this one, and it has been my favorite recipe for tuna salad for many, many years.

Provided by TANAQUIL

Categories Salad Seafood Salad Recipes Tuna Salad Recipes

Time 10m

Yield 4

Number Of Ingredients 9

Barbie's Tuna Salad image

Steps:

In a medium bowl, stir together the tuna, mayonnaise, relish, Parmesan cheese, and onion flakes. Season with parsley, dill, curry powder, and garlic powder. Mix well and serve with crackers or on a sandwich.

Nutrition Facts : Calories 228.4 calories, Carbohydrate 5.3 g, Cholesterol 23.7 mg, Fat 17.3 g, Fiber 0.3 g, Protein 13.4 g, SaturatedFat 2.8 g, Sodium 254.6 mg, Sugar 3.6 g

Ingredients

1 (7 ounce) can white tuna, drained and flaked
6 tablespoons mayonnaise or salad dressing
3 tablespoons sweet pickle relish
1 tablespoon Parmesan cheese
⅛ teaspoon dried minced onion flakes
1 tablespoon dried parsley
1 teaspoon dried dill weed
¼ teaspoon curry powder
1 pinch garlic powder

THE BEST TUNA SALAD

While we love many kinds of tuna salad, this classic version tops them all. The crispy celery and red onion give add zest and crunch, while mayonnaise and touch of mustard marry it all together. The lemon juice is optional as it's not traditional, but we strongly recommend it to brighten up the flavors of the final dish.

Provided by Food Network Kitchen

Categories main-dish

Time 15m

Yield 3 to 4 servings

Number Of Ingredients 8

The Best Tuna Salad image

Steps:

In a small mixing bowl break up the tuna with a fork. Toss with the celery, onion and parsley. Add the mayonnaise, mustard and season with pepper, to taste. Stir to combine. Add lemon juice, to taste, if using.

Ingredients

Two 6-ounce cans white meat tuna packed in water, drained
2 tablespoons minced celery
2 tablespoons minced red onion, soaked in cold water for 5 minutes and drained
1 teaspoon minced flat-leaf parsley
1/3 cup prepared mayonnaise
1 tablespoon whole-grain mustard
Freshly ground black pepper
Freshly squeezed lemon juice (optional)

GRANDMA'S FRENCH TUNA SALAD WRAPS

My French Canadian grandmother always made tuna salad with chopped egg in it. I've made my own version, adding veggies for complete nutrition and turning it into a wrap. It's fun and we get the memory of my grandmother with each bite. -Jennifer Magrey, Sterling, Connecticut

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 10

Grandma's French Tuna Salad Wraps image

Steps:

In a small bowl, combine the tuna, celery, mayonnaise and pepper. Spoon tuna mixture down the center of each tortilla. Top with lettuce, carrot, tomato, onion and egg. Roll up tightly.

Nutrition Facts : Calories 328 calories, Fat 7g fat (1g saturated fat), Cholesterol 135mg cholesterol, Sodium 770mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 4g fiber), Protein 30g protein. Diabetic Exchanges

Ingredients

1 can (5 ounces) light water-packed tuna, drained and flaked
1 celery rib, finely chopped
1/4 cup fat-free mayonnaise
1/4 teaspoon pepper
2 whole wheat tortillas (8 inches), room temperature
1/2 cup shredded lettuce
1 small carrot, shredded
4 slices tomato
2 slices red onion, separated into rings
1 hard-boiled large egg, sliced

GRANDMA GRACE'S MACARONI SALAD WITH TUNA

I don't know where my mother learned to make this macaroni salad, but it is a multi generation family favorite. And it is so simple! The only family get togethers where we don't make this are Thanksgiving and Christmas. I think my father would dis-own my sister and me if one of us didn't make it for Easter! It always disappears when taken to pot-lucks and picnics. There is no mustard in it, and it is the only macaroni salad my dad will eat. My mom used to use regular tuna packed in oil, but I now use solid white albacore packed in water, whole wheat pasta and canola oil mayo in an effort to "lighten it up". Prep time includes 2 hours cool time.

Provided by Simply Chris

Categories Tuna

Time 2h20m

Yield 10 serving(s)

Number Of Ingredients 9

Grandma Grace's Macaroni Salad With Tuna image

Steps:

Cook the macaroni according to package directions for al dente doneness.
Drain and immediately plunge into very cold water to stop any further cooking.
Drain the tuna, and coarsely crumble into the drained and cooled macaroni.
Gently stir in about 1/2 cup of the mayonnaise.
Add the pickles, celery and dried dill.
Stir again gently adding more mayonnaise until desired coverage is achieved. (I don't like it dry, but it shouldn't be "soupy").
Add salt and pepper to taste, again gently stirring inches.
Refrigerate for at least 2 hours before serving.
If the salad looks a bit dry, you can add a bit more mayonnaise right before serving.
Garnish with fresh dill and sliced eggs if using.

Nutrition Facts : Calories 281.3, Fat 10.1, SaturatedFat 1.7, Cholesterol 19, Sodium 534.9, Carbohydrate 34.1, Fiber 1.6, Sugar 3.2, Protein 13.1

Ingredients

12 ounces elbow macaroni, cooked al-dente, and completely cooled
2 (6 ounce) cans tuna
1 -1 1/2 cup mayonnaise, do not use salad dressing
2 large kosher dill pickles, coarsely chopped
2 celery ribs, thinly sliced
1 teaspoon dried dill
salt and black pepper
fresh dill sprig (optional)
hard-boiled egg (optional)

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Grandma Barbaras Tuna Salad Recipes

GRANDMA BARBARA'S TUNA SALAD

Add this tuna pasta salad to your cookouts this summer. It's a combination of tuna, egg, and pasta salad all in one. Sweet, savory, and creamy, it's a delicious side dish. We love the fact it's chilled. We thought it tasted better after it sat for a bit and cold out of the fridge.

GRANDMA DEE'S TUNA EGG SALAD

BARBIE'S TUNA SALAD

THE BEST TUNA SALAD

GRANDMA'S FRENCH TUNA SALAD WRAPS

My French Canadian grandmother always made tuna salad with chopped egg in it. I've made my own version, adding veggies for complete nutrition and turning it into a wrap. It's fun and we get the memory of my grandmother with each bite. -Jennifer Magrey, Sterling, Connecticut

GRANDMA GRACE'S MACARONI SALAD WITH TUNA

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