TUNA WALDORF SALAD
Provided by Food Network
Time 10m
Number Of Ingredients 10
Steps:
- In a large bowl, toss together apples and lemon juice. Add clery, raisins, walnuts and tuna; toss gently. In a medium bowl, combine mayonnaise, milk and cinnamon; blend well. (For a sweeter dressing add sugar.) Pour dressing over apple-tuna mixture; toss gently to coat.;
ITALIAN TUNA SALAD
Provided by Giada De Laurentiis
Categories appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Whisk together the lemon juice, capers and Dijon mustard in a large bowl. While continuing to whisk, drizzle in the olive oil in a steady stream. Whisk in 1/4 teaspoon salt. Add the beans to the dressing and mash gently with a spoon. Add the tuna, flaking it with a fork into bite-size pieces. Toss lightly to coat. Top the tuna mixture with the arugula, treviso, endive, shaved fennel, parsley leaves and 1/2 teaspoon salt. Using your hands, toss the salad together, bringing the dressing up from the bottom of the bowl until everything is coated evenly.
TOSSED SALAD WITH TUNA FISH
Make and share this Tossed Salad with Tuna Fish recipe from Food.com.
Provided by mutantstar
Categories One Dish Meal
Time 10m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Combine lettuce, apple cubes, mandarin oranges, tuna and macadamia nuts in a large salad bowl.
- Blend mayonnaise, yogurt and lemon juice in a small cup to create dressing.
- Pour dressing over the salad and toss.
Nutrition Facts : Calories 238.9, Fat 6.7, SaturatedFat 3.1, Cholesterol 40.9, Sodium 302.1, Carbohydrate 26.2, Fiber 3.6, Sugar 20.3, Protein 20.1
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 FISH SALAD
Serve a scoop on top of a green salad, or between two pieces of bread with fresh lettuce. Sprinkle a little paprika on top to add a little flavor and color.
Provided by Angel
Categories Salad Seafood Salad Recipes Tuna Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 10
Steps:
- In a large bowl, combine the tuna, celery, onion, mayonnaise, lemon juice, parsley, garlic powder, salt and pepper. Mix well and refrigerate until chilled. Sprinkle with paprika if desired.
Nutrition Facts : Calories 240.4 calories, Carbohydrate 2.3 g, Cholesterol 19.9 mg, Fat 22.1 g, Fiber 0.3 g, Protein 8.5 g, SaturatedFat 3.4 g, Sodium 251.6 mg, Sugar 0.9 g
TUNA-SALAD SANDWICH, JULIA CHILD STYLE
This was one of Julia Child's favorite dishes for a working lunch. For decades, Julia was on the road more than she was home and, when she returned to her beloved kitchen, she craved simple foods. For Julia, the important ingredients for this sandwich were the tuna (it had to be packed in oil) and the mayo (she preferred Hellmann's). Her longtime assistant, Stephanie Hersh, said, "The rest was up for grabs." Make it with capers, cornichons and chopped onion, a squirt of lemon juice and some herbs, serve it open-face on an English muffin or between slices of white bread, and you'll have Julia's midday signature.
Provided by Dorie Greenspan
Categories dinner, lunch, sandwiches, main course
Time 10m
Yield 2 sandwiches
Number Of Ingredients 14
Steps:
- Prepare the tuna salad: Using a fork, mash the tuna with 3 tablespoons mayonnaise. Add the celery, as much onion and chopped cornichons as you'd like, and the capers or olives, and toss to combine. Add a squirt of lemon juice, some salt (go easy at first) and pepper. Taste and see if you'd like more mayo, onion or cornichons. Add more lemon juice, salt and pepper to taste. Stir in the chives or parsley, if you're using either. (Makes 1 1/2 cups.) The tuna salad is good to go as soon as it's made, but it's even better after a couple of hours in the fridge.
- When you're ready to serve, spread the muffins or bread with a little mayonnaise. If you're using English muffins, do what Julia did: Make open-face sandwiches. Put a leaf of lettuce on each muffin half, top with tuna salad and finish with tomato and onion. If you're using sliced bread, prepare traditional sandwiches: Top each of 2 slices of bread with 1 piece lettuce, tomato and onion, then spread over the tuna and finish with remaining onion, tomato, lettuce and bread.
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