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
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
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
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
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
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
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
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.
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
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.
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
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
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
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.
MEDITERRANEAN TUNA AND RADISH SALAD
Provided by Lauren Chattman
Yield Serves 4 as a main course
Number Of Ingredients 9
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.
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