Sweet Sweet Tuna Salad Recipes
SWEET SWEET TUNA SALAD
A delicious tuna salad with a tangy, sweet bite from honey mustard. Make this lighter by using light, creamy salad dressing, sugar substitute, and sea salt.
Provided by zomgalyssa
Categories Salad Seafood Salad Recipes Tuna Salad Recipes
Time 10m
Yield 1
Number Of Ingredients 8
Steps:
- Drain the tuna, reserving 1 tablespoon of the liquid.
- Put the tuna in a serving bowl and mash with a fork until it's as mushy as you can get it. Stir the reserved liquid, the salad dressing, honey mustard, relish, celery, carrot, sugar, and salt into the tuna. Adjust seasoning to taste.
Nutrition Facts : Calories 349.4 calories, Carbohydrate 36.8 g, Cholesterol 45.3 mg, Fat 8.8 g, Fiber 1.5 g, Protein 33.7 g, SaturatedFat 1.2 g, Sodium 1898.4 mg, Sugar 30.1 g
BEST EVER TUNA SALAD
Creamy, delicious tuna salad with a surprise ingredient!
Provided by Kristy
Categories Salad Seafood Salad Recipes Tuna Salad Recipes
Time 15m
Yield 8
Number Of Ingredients 11
Steps:
- Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop finely.
- In a mixing bowl, combine tuna, crabmeat, mayonnaise, sour cream and mustard. Stir in chopped egg, dill weed, lemon pepper, dill and sweet relish and chopped onion. Mix thoroughly.
Nutrition Facts : Calories 187.4 calories, Carbohydrate 3.5 g, Cholesterol 80.1 mg, Fat 12.9 g, Fiber 0.4 g, Protein 14.3 g, SaturatedFat 2.2 g, Sodium 260.1 mg, Sugar 2.1 g
TUNA SALAD WITH HOT AND SWEET PEPPERS
Inspired by the oil-and-vinegar tuna salads of the Mediterranean, this version includes new-world peppers. Letting thin slices of hot and sweet peppers sit with vinegar and salt for a few minutes gives them a pickled taste without taking away their crispness. It also makes for a sharp dressing when mixed with the olive oil from oil-packed tuna. Celery and parsley bring freshness to this blend, which is wonderful on its own and versatile enough to be spooned over toast or tossed with lettuce or pasta.
Provided by Genevieve Ko
Categories dinner, easy, lunch, quick, snack, weeknight, appetizer, main course, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Toss the pepper and the chile with the vinegar and a big pinch of salt in a large bowl. Let sit for 10 minutes. Meanwhile, cut the celery into 1/4-inch dice.
- Add the celery, tuna with all of its oil and chopped parsley to the peppers. Toss until the tuna flakes into bite-size pieces and everything is well mixed, then season to taste with salt and pepper. Serve immediately or refrigerate in an airtight container for up to 2 days.
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