Quick Tuna Salad In Romaine Recipes

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ROMAINE RICE TUNA SALAD

This is a yummy salad my roommate from Croatia made all of the time. It's perfect for lunch. You just want to keep eating and eating! Make right before serving, doesn't refrigerate well.

Provided by PICKLELOVER

Categories     Salad     Seafood Salad Recipes     Tuna Salad Recipes

Time 30m

Yield 4

Number Of Ingredients 9



Romaine Rice Tuna Salad image

Steps:

  • Combine the rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes, or until rice is tender and the water has been absorbed.
  • In a medium bowl, toss together the romainee lettuce, carrot, and tuna. Pour the olive oil and vinegar over this mixture, and season with salt and pepper. Toss to coat. When the rice is done, cool for about 5 minutes, then toss with the salad. The warm rice will wilt the romaine lettuce slightly. Taste and adjust the amounts of vinegar and oil or salt and pepper if desired. Serve immediately. This does not keep well.

Nutrition Facts : Calories 522.5 calories, Carbohydrate 80.8 g, Cholesterol 20.9 mg, Fat 12.5 g, Fiber 3.5 g, Protein 19.6 g, SaturatedFat 2 g, Sodium 360.6 mg, Sugar 4.2 g

2 cups long grain white rice
4 cups water
1 head romaine lettuce, chopped
1 large carrot, grated
1 (7 ounce) can albacore tuna in water, drained and flaked
3 tablespoons olive oil
4 tablespoons balsamic vinegar
¼ teaspoon salt, or to taste
¼ teaspoon ground black pepper, or to taste

TUNA, AVOCADO, AND ROMAINE SALAD

The crispness of the romaine lettuce and radishes contrasts nicely with the smooth richness of the ripe avocado slices and the saltiness of the tuna.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 15m

Number Of Ingredients 8



Tuna, Avocado, and Romaine Salad image

Steps:

  • In a small bowl, whisk together olive oil, vinegar, and Dijon; season with salt and pepper.
  • In a large bowl, combine tuna, lettuce, radishes, and avocado. Drizzle with dressing as desired.
  • Drizzle salad with vinaigrette, as desired, and toss to combine. Serve sprinkled with pepper.

Nutrition Facts : Calories 360 g, Fat 27 g, Protein 20 g

1/3 cup olive oil
3 tablespoons white-wine vinegar
1 tablespoon Dijon mustard
Coarse salt and ground pepper
2 cans tuna, packed in oil
1 large head romaine lettuce, chopped
1 bunch radishes, trimmed and sliced
1 avocado, peeled, pitted, and sliced

QUICK TUNA SALAD

This tuna salad is great when you are in a hurry; very quick and easy to make. It tastes great every time!

Provided by HJP

Categories     Salad     Seafood Salad Recipes     Tuna Salad Recipes

Time 5m

Yield 3

Number Of Ingredients 3



Quick Tuna Salad image

Steps:

  • Mash tuna together with salad dressing and relish in a small bowl with a fork. Serve.

Nutrition Facts : Calories 142.3 calories, Carbohydrate 4.4 g, Cholesterol 26.3 mg, Fat 5.9 g, Fiber 0.1 g, Protein 16.7 g, SaturatedFat 0.8 g, Sodium 239.9 mg, Sugar 4.1 g

1 (7 ounce) can solid white tuna packed in water, drained
¼ cup creamy salad dressing (such as Miracle Whip™)
1 tablespoon sweet pickle relish, or to taste

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.

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)

TUNA-PESTO MELTS ON RYE WITH ROMAINE SALAD WITH CANDIED WALNUTS AND GRAPEFRUIT

Provided by Robin Miller : Food Network

Time 9m

Yield 4 servings

Number Of Ingredients 14



Tuna-Pesto Melts on Rye with Romaine Salad with Candied Walnuts and Grapefruit image

Steps:

  • Preheat broiler.
  • For tuna melts:
  • In a medium bowl, combine tuna, pesto, red peppers, mayonnaise, and Parmesan. Mix well and season to taste with salt and black pepper. Spoon tuna mixture onto bread slices and place on a foil-lined baking sheet. Top the tuna with cheese. Broil 2 minutes, until cheese melts.
  • For the salad:
  • In a small bowl, whisk together oil, vinegar and mustard and season to taste with salt and black pepper. Arrange lettuce on a serving plate and top with grapefruit segments and walnuts. Pour dressing over salad and serve.

2 cooked tuna fillets, broken into 1-inch pieces (about 2 cups)
1/4 cup prepared basil pesto
2 tablespoons jarred roasted red peppers, diced
2 to 3 tablespoons mayonnaise
1 tablespoon grated Parmesan
Salt and freshly ground black pepper
4 thick slices rye bread
8 slices Swiss cheese
3 tablespoons olive oil
3 tablespoons seasoned rice vinegar
2 teaspoons Dijon mustard
4 to 6 cups chopped Romaine lettuce leaves
1 cup ruby red grapefruit segments
1/3 cup candied walnuts, pecans or peanuts

RMG'S VIRTUOUS TUNA SALAD WITH ROMAINE AND FETA

This is my standard romaine salad with tuna. It's important to use good water-packed albacore tuna-other kinds won't be very good in this. What is really nice is REAL tuna, grilled medium-rare and sliced over this--but since I bring this to lunch every day medium-rare tuna isn't practical. I put the dressing contents in a small container and put in a plastic bag, then put the lettuce in a container, with a whole tomato (I pack a knife too); feta, onions and pecans are already sprinkled on the lettuce. I include a packet of Albacore and voila--I have an easy and VERY HEALTHY lunch ready to go with no required refrigeration or heating device! I've also used packets of salmon instead of the tuna.

Provided by spatchcock

Categories     Lunch/Snacks

Time 10m

Yield 1 serving(s)

Number Of Ingredients 10



Rmg's Virtuous Tuna Salad With Romaine and Feta image

Steps:

  • Arrange lettuce on plate.
  • Arrange tomato slices, red onion slices, feta cheese and pecans (if desired) on lettuce.
  • Season with kosher salt and pepper to taste.
  • Drizzle with your desired proportion and amount of red wine vinegar and olive oil.

Nutrition Facts : Calories 956.8, Fat 31.1, SaturatedFat 14.7, Cholesterol 216.7, Sodium 2303.8, Carbohydrate 63.9, Fiber 31.7, Sugar 30.1, Protein 114.3

6 -7 roma tomatoes, sliced
2 heads romaine lettuce, torn into bite-sized pieces
2 (6 ounce) cans albacore tuna in water
1/2 medium red onion, sliced thinly and soaked in water to remove bitterness
1/2 cup feta cheese
shelled pecans (not chopped) (optional)
kosher salt, to taste
fresh ground black pepper, to taste
red wine vinegar, to taste
good quality extra virgin olive oil, to taste

EASY PEAS-Y TUNA SALAD IN ROMAINE CUPS

This salad features refreshing and fresh ingredients served in a romaine leaf. You can add any veggies you like. This recipe won second place in the Raiders of the Lost Pantry Contest, June 2013.

Provided by pamela t.

Categories     Lunch/Snacks

Time 10m

Yield 2-3 serving(s)

Number Of Ingredients 11



Easy Peas-Y Tuna Salad in Romaine Cups image

Steps:

  • Mix all ingredients together except for peas.
  • Add peas last, careful not to smash them. Place 1-2 T mixture in the middle of each romaine leaf.
  • Grate lime zest over the top, if desired.

romaine lettuce
6 ounces tuna in water, drained
1/4 cup dill pickle, diced
1/4 cup frozen green pea, defrosted
2 tablespoons celery, finely diced
2 tablespoons scallions, finely chopped
1 tablespoon honey
1 tablespoon lime juice
1/4 cup mayonnaise
1 teaspoon seasoning salt
1/2 teaspoon black pepper

MEDITERRANEAN TUNA AND RADISH SALAD

Provided by Lauren Chattman

Yield Serves 4 as a main course

Number Of Ingredients 9



Mediterranean Tuna and Radish Salad image

Steps:

  • Whisk together the lemon juice, olive oil, and salt in a small bowl.
  • Combine the radishes, parsley, scallions, olives, and tuna in a medium-size bowl. Pour the dressing over the salad and toss to coat.
  • Divide the lettuce leaves among 4 plates. Top with the tuna salad. Serve immediately.

2 tablespoons lemon juice
3 tablespoons extra-virgin olive oil
1/4 teaspoon salt, or to taste
1 pound radishes, thinly sliced
2 tablespoons chopped fresh parsley leaves
3 scallions, white and green parts, chopped
6 kalamata or other large black olives, pitted and coarsely chopped
2 6-ounce cans tuna (preferably imported and packed in olive oil), drained
1 medium head romaine lettuce, washed, dried, and torn into bite-size pieces

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