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
RING AROUND THE TUNA SALAD
This is an old recipe from The Joy of Jello cookbook back in the late sixties or early seventies. My kids like it in the summer and I sometimes served it as a side for family gatherings and potlucks.
Provided by Judy Kaye
Categories Other Side Dishes
Time 3h20m
Number Of Ingredients 11
Steps:
- 1. Dissolve jello and salt in boiling water
- 2. Add cold water, vinegar and onion. Chill until very thick but not set. Stir in remaining ingredients and pour into mold or individual serving cups
- 3. Chill until firm. I usually make this up the night before. Unmold onto crisp lettuce. You can top with additional tuna or mayo.
TUNA SALAD
Steps:
- Brush the tuna steaks with olive oil, and sprinkle with salt and pepper. Place the tuna steaks in a very hot saute pan and cook for only 1 minute on each side. Set aside on a platter.
- Meanwhile, in a small bowl, combine the olive oil, salt, pepper, lime zest, wasabi, lime juice, soy sauce and hot sauce. Add the avocados to the vinaigrette.
- Cut the tuna in chunks and place it in a large bowl. Add the scallions and red onion and mix well. Pour the vinaigrette mixture over the tuna and carefully mix.
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
This is a really delicious recipe that my Grandmother always made for us when we were growing up. I actually added the green olives to the recipe to give it even more flavor. This dish is really inexpensive and I'm sure your children will love it!!
Provided by Love New
Categories Lunch/Snacks
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Open the two 12-oz. cans of tuna and strain in a wire colander in the sink.
- Take a pot and bring the eggs to a rolling boil. Once they are finished set the pot in the sink and let cool. You can do this by draining the hot water and covering the eggs with cold water. Once they are cool enough to hold in your palm, peel off shells and mash with a fork into tiny bits. Place into the same pot that you boiled the eggs inches.
- Add the tuna fish to the eggs and mix together.
- Chop and mince the celery, green onion, yellow onion, and olives. You should not have any large chunks. Individually mix each into the tuna and eggs. Add the sweet relish. If you add and mix each ingredient separtely, each will be better incorporated into the mixture.
- Mix in the mustard until it is incorporated. Add the mayonnaise and if your salad looks sort of dry, add more as needed. You should have a wet consistency.
- Sprinkle in the salt and pepper.
- To get the best taste of the tuna salad, refrigerate for about 20 to 30 minutes before serving. You can serve on bread or over fresh lettuce with a few tomato slices.
Nutrition Facts : Calories 639.7, Fat 38.5, SaturatedFat 7, Cholesterol 406.9, Sodium 2065.8, Carbohydrate 32.5, Fiber 2.5, Sugar 11.1, Protein 42.3
TUNA FISH SALAD
Found this recipe somewhere on internet. It makes a very moist, succulent tasting salad which can be served on a bed of lettuce or as a sandwich. Great for a warm summer afternoon lunch.
Provided by Preacher_in_Kitchen
Categories Lunch/Snacks
Time 15m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Combine all the ingredients.
- Salt and pepper to taste.
- Mix ingredients well and sprinkle with paprika to give it some color.
Nutrition Facts : Calories 115.5, Fat 6.2, SaturatedFat 1.1, Cholesterol 22.4, Sodium 278.6, Carbohydrate 4.1, Fiber 0.5, Sugar 1.4, Protein 10.4
TUNA FISH SALAD IN GELATIN
Make and share this Tuna Fish Salad in Gelatin recipe from Food.com.
Provided by mommyoffour
Categories Gelatin
Time 20m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Pour 1 1/2 cups boiling water over gelatin; add lemon juice and salt.
- Allow to cool and thicken a little.
- Add the rest of the ingredients.
- Pour into glass mold or pyrex dish; unmold, when thick, on a lettuce leaf.
- Top with mayonnaise.
Nutrition Facts : Calories 44.7, Sodium 248.7, Carbohydrate 10.8, Fiber 0.1, Sugar 9.6, Protein 0.9
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CLASSIC TUNA FISH SALAD - THE KITCHEN WHISPERER
From thekitchenwhisperer.net
Category SaladCalories 235 per serving
- Empty the tuna fish into a colander. Drain and rinse with cold water for 20-30 seconds. Using the back of a spatula, GENTLY press any remaining water. Set aside.
- Using a spoon or spatula gently mix to combine. Try not to break up all of the chunks as you want some chunks for texture and body.
- Taste and if desired, add additional mayo. Serve immediately or cover and store in the fridge for up to 5 days.
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