Thousand Island Tuna Salad Recipes

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.

Steps:

• In a medium bowl, whisk together all ingredients. Taste and add more salt, vinegar and chile paste, if needed. Use sauce immediately or refrigerate in an airtight container for up to 2 weeks.
• Use as a salad dressing for sturdy, juicy greens, like an iceberg wedge or shredded cabbage, or instead of straight mayonnaise in potato salad, egg salad or tuna salad. Use it to top hard-cooked eggs, hot dogs or avocados. Spread in sandwiches, especially a tomato sandwich or a BLT.

Steps:

• Combine all of the ingredients in a small bowl. Stir well.
• Place dressing in a covered container and refrigerate for several hours, stirring occasionally, so that the sugar dissolves and the flavors blend.

Steps:

• In a small bowl, whisk all ingredients until blended. Refrigerate two hours before serving.

Steps:

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

Steps:

• 1. Cook macaroni as directed on package. Drain, and rinse with cold water to chill and rinse starch. Drain. Place macaroni in a large bowl.
• 2. Combine salad dressing, sour cream, celery seed, black pepper to taste, and about 1 tsp salt (add salt to taste ONLY IF you are omitting the onion salt). Gently blend the dressing into the macaroni in bowl making sure all macaroni is well coated with dressing.
• 3. Gently blend remaining ingredients into the pasta. Chill. Note: I use two 5 oz. cans tuna for fuller salad. You can substitute tuna with ham, luncheon meat, or chicken. Also, you can substitute lite sour cream, lite MIracle Whip, low fat cheese, as desired. NOTE FOR GLUTEN FREE: This recipe is excellent using the rice/quinoa blend of macaroni, such as Andean Dream.
• 4. Serve on plates. I often garnish plates with bright orange carrots, green celery, and cucumber sticks for a colorful plate. Can line plate with a large lettuce leaf upon which to lay the serving of salad as well. Makes a lovely luncheon salad.

Steps:

• To make dressing, mash the hard-boiled egg with a fork in a small bowl. Measure and add the rest of the ingredients and stir.
• To prepare salad, fill a basin with very cold water. Separate the leaves of the iceberg and romaine lettuce and swish them around in the water. Tear the stems off the spinach leaves and discard them. Put the leaves into the cold water with the lettuce.
• Cut the celery, green pepper, cucumbers, and tomatoes into bite-sized pieces and set aside in large bowl. Slice the mushrooms thinly and add them to the rest of the vegetables.
• Dry the lettuce with paper towels, tear them into bite-sized pieces, and add them to the other vegetables. Toss the salad.
• Dry the spinach leaves with paper towels. Line the salad bowl with the spinach leaves so that they peek out around the edge.
• Mound the tossed salad in the middle. Serve in individual bowls with a dollop of Thousand Island dressing.