Tuna Salad Betty Crocker Recipes

TUNA-MACARONI SALAD

Perfect for a simple summer supper or as a main-dish potluck contribution, this tuna noodle salad is a comfort food classic that comes together in just 20 minutes. Serve it on a bed of lettuce or other cool, crisp greens, and pair it with some crusty bread for a satisfying and refreshing entrée.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h20m

Yield 6

Number Of Ingredients 11

Tuna-Macaroni Salad image

Steps:

Cook macaroni as directed on package, adding peas for last 4 to 6 minutes of cooking; rinse with cold water and drain.
In large bowl, mix macaroni, peas and remaining ingredients. Cover and refrigerate at least 1 hour to blend flavors.

Nutrition Facts : Calories 440, Carbohydrate 31 g, Cholesterol 30 mg, Fat 5 1/2, Fiber 2 g, Protein 14 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving (about 1 cup), Sodium 650 mg, Sugar 2 g, TransFat 0 g

Ingredients

1 package (7 oz) elbow macaroni
1/2 cup frozen green peas, thawed
2 cans (5 oz each) tuna, drained
1 cup mayonnaise or salad dressing
1 cup shredded Cheddar cheese (4 oz), if desired
1/4 cup sweet pickle relish, if desired
2 teaspoons lemon juice
3/4 teaspoon salt
1/4 teaspoon pepper
1 medium stalk celery, chopped (1/2 cup)
1 small onion, chopped (1/4 cup)

WONDERFUL TUNA SALAD

Don't let the pineapple throw you; it's delicious. From Prevention® Healthy Cooking.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 10m

Yield 4

Number Of Ingredients 8

Wonderful Tuna Salad image

Steps:

In a medium bowl, mix tuna, yogurt, pineapple, celery, relish, pecans, mustard, and cinnamon.

Nutrition Facts : Calories 180, Carbohydrate 11 g, Cholesterol 25 mg, Fat 1, Fiber 1 g, Protein 22 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 420 mg, Sugar 9 g, TransFat 0 g

Ingredients

1 can (12 oz) water-packed solid white tuna, drained
1/3 cup Yoplait® Fat Free plain yogurt (from 2-lb container)
1 can (4 oz) crushed pineapple, drained
1 stalk celery, finely chopped (1/3 cup)
1/4 cup sweet pickle relish
1/4 cup chopped pecans
1 teaspoon yellow mustard
1/8 teaspoon ground cinnamon

TUNA SALAD ITALIANO

This protein-packed salad, with pasta, potatoes, and a bright mix of veggies, is both pretty and healthy.

Provided by Betty Crocker Kitchens

Categories Lunch

Time 2h

Yield 8

Number Of Ingredients 9

Tuna Salad Italiano image

Steps:

In 4-quart saucepan, cook pasta as directed on package, adding potatoes and frozen green beans during last 5 to 7 minutes of cooking time; cook until vegetables and pasta are tender. Drain.
In large bowl, gently toss cooked pasta, potatoes and green beans with oil. Refrigerate until chilled, about 1 hour 30 minutes.
Stir in tuna, tomato and onions. Pour dressing over salad; stir gently to coat. Top with hard-cooked eggs.

Nutrition Facts : Calories 290, Carbohydrate 38 g, Cholesterol 60 mg, Fat 1 1/2, Fiber 5 g, Protein 12 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 4 g, TransFat 0 g

Ingredients

2 cups uncooked small pasta shells (7 oz)
4 small red potatoes, cut in half, sliced
2 cups frozen cut green beans (from 1-lb bag)
1 tablespoon olive or vegetable oil
1 can (6 oz) tuna in water, drained, flaked
1 medium tomato, seeded, chopped (about 3/4 cup)
1/2 cup sliced green onions (8 medium)
1/2 cup Italian dressing
2 hard-cooked eggs, sliced

GRILLED PACIFIC RIM TUNA SALAD

Pineapple and tuna are grill partners and toppers for a fresh dinner salad.

Provided by Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 4

Number Of Ingredients 10

Grilled Pacific Rim Tuna Salad image

Steps:

Heat gas or charcoal grill. In small bowl, mix all dressing ingredients with wire whisk; reserve 2 tablespoons.
On each of 2 (10-inch) metal skewers, thread pineapple, leaving 1/4-inch space between each piece. Brush 1 tablespoon of the reserved dressing on pineapple; brush remaining 1 tablespoon reserved dressing on tuna.
Carefully spray grill rack with cooking spray. Place tuna on grill. Cover grill; cook over medium heat about 10 minutes, turning once and adding pineapple for last 5 minutes of grilling, until fish flakes easily with fork and is slightly pink in center.
Among 4 plates, divide salad greens, tomatoes and onion. Top each with pineapple and tuna. Sprinkle with sesame sticks. Serve with remaining dressing.

Nutrition Facts : Calories 310, Carbohydrate 29 g, Cholesterol 65 mg, Fiber 3 g, Protein 25 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 550 mg, Sugar 19 g, TransFat 0 g

Ingredients

1/2 cup pineapple juice
1/4 cup teriyaki baste and glaze (from 12-oz bottle)
1 tablespoon sesame oil
1/4 teaspoon ground ginger
12 pieces (1 1/2 inches each) fresh pineapple (2 cups)
4 tuna steaks (about 4 oz each)
4 cups bite-size pieces mixed salad greens
1 cup grape tomatoes or cherry tomatoes, cut in half
1 small red onion, sliced, separated into rings
1/2 cup sesame oat bran sticks

SPANISH-STYLE TUNA SALAD

Looking for a light dinner that can be tossed up in just 10 minutes? Then check out this great tuna salad packed with greens - featuring hints of Spanish cuisine.

Provided by Betty Crocker Kitchens

Categories Entree

Time 10m

Yield 4

Number Of Ingredients 9

Spanish-Style Tuna Salad image

Steps:

Toss salad greens, oil, vinegar, salt and pepper in large bowl.
Add remaining ingredients; toss.

Nutrition Facts : Calories 170, Carbohydrate 5 g, Cholesterol 10 mg, Fat 2, Fiber 2 g, Protein 12 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 510 mg

Ingredients

8 cups bite-size pieces salad greens
3 tablespoons olive or vegetable oil
4 teaspoons red wine vinegar
1/8 teaspoon salt
Freshly ground pepper
1/2 small red onion, thinly sliced
12 pitted green olives
3 roma (plum) tomatoes, sliced
1 can (6 ounces) tuna in water, drained and flaked

TUNA MELT

Looking for a classic seafood dinner? Then check out this cheesy tuna sandwich perfect for any get-together.

Provided by Betty Crocker Kitchens

Categories Lunch

Time 25m

Yield 4

Number Of Ingredients 11

Tuna Melt image

Steps:

Set oven control to broil.
In medium bowl, mix tuna, mayonnaise, celery, onion, parsley, vinegar, salt and pepper.
Place bread slices on baking sheet. Broil with top about 4 to 6 inches from heat 1 minute or until lightly toasted.
Turn bread over on baking sheet. Spread untoasted side of each slice of bread with about 1/3 cup of the tuna salad, 1 slice of the cheese, 2 slices tomato and 1 of the remaining slice cheese. Return sandwiches to oven; broil 3 to 5 minutes or until cheese is melted.

Nutrition Facts : Calories 400, Carbohydrate 17 g, Cholesterol 55 mg, Fat 2 1/2, Fiber 2 g, Protein 28 g, SaturatedFat 8 g, ServingSize 1 Sandwich, Sodium 650 mg, Sugar 3 g, TransFat 0 g

Ingredients

2 cans (5 oz each) solid white tuna in water, drained
1/3 cup mayonnaise or salad dressing
1/4 cup finely chopped celery
1 tablespoon finely chopped onion
1 tablespoon chopped fresh parsley
1 teaspoon red wine vinegar
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper
4 slices rye bread
8 slices Swiss cheese
8 slices tomato

CRUNCHY TUNA SALAD

Tasty dinner ready in 20 minutes! Combine tuna and other veggies folded in shoestring potatoes to make this crunchy dish.

Provided by By Betty Crocker Kitchens

Categories Entree

Yield 8

Number Of Ingredients 7

Crunchy Tuna Salad image

Steps:

In large bowl, combine all ingredients except salad dressing and shoestring potatoes; mix well. Add dressing; mix well. Serve immediately, or cover and refrigerate up to 4 hours.
Just before serving, fold in shoestring potatoes.

Nutrition Facts : Calories 350, Carbohydrate 14 g, Cholesterol 30 mg, Fat 4 1/2, Fiber 3 g, Protein 19 g, SaturatedFat 4 g, ServingSize 1 Cup, Sodium 640 mg, Sugar 3 g

Ingredients

2 (12-oz.) cans chunk light tuna in spring water, drained
2 cups julienne-cut (2x1/8x1/8-inch) jicama
1 cup sliced celery
1 cup coarsely shredded carrots
1/2 cup chopped red onion
1 1/4 cups purchased ranch salad dressing
2 (1 3/4-oz.) cans shoestring potatoes

TUNA SALAD (BETTY CROCKER?)

This is the tuna salad recipe I've had on a post-it note for ages.I think it came from a BC cookbook. I did a cursory search and couldn't find one with these ingredients. I make 4-6x the recipe as an appetizer, and we occasionally have leftovers for a sandwich or two the next day. I chop my veggies very finely so that it works as a salad and as a sandwich builder. Also, when I double (or more) the recipe, I use half tuna in water and half tuna in oil for more flavor.

Provided by Lighty

Categories Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

Tuna Salad (Betty Crocker?) image

Steps:

Combine the first 5 ingredients.
Add eggs.
(a quick way to chop - use an egg slicer 3 times: after the first time, rotate the egg horizontally, like the hand of a clock, after the second, rotate around its axis, like turning a door knob).
Add enough mayo for a barely - moist salad (the veggies and tuna will give off liquid, so add a little less than you think you'll need).
Add relish/bell pepper.
Add salt to taste.
Refrigerate several hours for flavors to meld.

Nutrition Facts : Calories 190, Fat 11.1, SaturatedFat 2.3, Cholesterol 114.2, Sodium 264.1, Carbohydrate 9.1, Fiber 0.6, Sugar 4.2, Protein 13.6

Ingredients

6 ounces tuna
1/2 cup celery, finely diced
1/2 cup scallion, finely diced
1 tablespoon lemon juice
1/8 teaspoon black pepper
2 eggs, hard boiled, finely diced
1/3 cup mayonnaise
2 tablespoons sweet pickle relish or 2 tablespoons bell peppers, finely diced

TUNA SALAD

Provided by Ina Garten

Categories main-dish

Time 12m

Yield 4 servings

Number Of Ingredients 12

Tuna Salad image

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.

Ingredients

2 pounds very fresh tuna steak, cut 1-inch thick
4 tablespoons olive oil, plus extra for brushing
2 1/2 teaspoons kosher salt, plus extra for sprinkling
1/2 teaspoon coarsely ground black, plus extra for sprinkling
2 limes, zest grated
1 teaspoon wasabi powder
6 tablespoons freshly squeezed lime juice (3 limes)
2 teaspoons soy sauce
10 dashes hot sauce (recommended: Tabasco)
1 to 2 ripe Hass avocados, medium diced
1/4 cup minced scallions, white and green parts (2 scallions)
1/4 cup red onion, small diced

CUCUMBER-TUNA SALAD PITAS

This tuna and veggies salad-turned-pita sandwich recipe takes just 15 minutes to make a filling meal.

Provided by Betty Crocker Kitchens

Categories Lunch

Time 15m

Yield 4

Number Of Ingredients 10

Cucumber-Tuna Salad Pitas image

Steps:

In medium bowl, mix tuna, reduced-fat mayonnaise, yogurt, cucumber, onion, dill weed and seasoning blend.
Cut pita breads in half crosswise to form pockets. Spoon 1/4 of mixture into each pita bread half. Add lettuce and tomato.

Nutrition Facts : Calories 220, Carbohydrate 23 g, Cholesterol 20 mg, Fat 1, Fiber 3 g, Protein 18 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 3 g, TransFat 0 g

Ingredients

1 pouch (about 7 oz) albacore tuna
1/4 cup reduced-fat mayonnaise or salad dressing
1/4 cup plain fat-free yogurt
1/2 cup chopped cucumber
2 tablespoons chopped red onion
2 tablespoons chopped fresh or 1 teaspoon dried dill weed
1 teaspoon salt-free seasoning blend
2 whole wheat pita (pocket) breads (8 inch)
1 cup shredded lettuce
1 small tomato, chopped (1/2 cup)

ORZO AND TUNA SALAD

For a tasty variation on tuna salad, stir in orzo, cream cheese and cucumber.

Provided by By Betty Crocker Kitchens

Categories Lunch

Time 25m

Yield 4

Number Of Ingredients 11

Orzo and Tuna Salad image

Steps:

In 3-quart saucepan, heat 2 quarts water and 1/2 teaspoon salt to boiling. Add pasta; cook 7 to 9 minutes or until tender. Drain pasta. Rinse with cold water; drain.
In food processor, place cream cheese, 1 cup of the cucumber, the celery, vinegar and oil. Cover; process until smooth.
In large bowl, stir pasta, cream cheese mixture, remaining 1/2 cup cucumber and remaining ingredients until well mixed.

Nutrition Facts : Calories 380, Carbohydrate 40 g, Cholesterol 45 mg, Fat 1, Fiber 3 g, Protein 27 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 920 mg, Sugar 3 g, TransFat 0 g

Ingredients

1/2 teaspoon salt
1 cup uncooked orzo or rosamarina pasta (6 oz)
1 package (3 oz) cream cheese, softened
1 1/2 cups diced cucumber (about 1 medium)
3 tablespoons cider vinegar
2 medium stalks celery, thinly sliced (1 cup)
1 tablespoon olive or vegetable oil
2 cans (5 oz each) albacore tuna in water, drained
2 tablespoons chopped fresh dill weed
1/2 teaspoon salt
1/4 teaspoon pepper

TUNA-FETA SALAD

Enjoy this wonderful tuna and beans salad mixed with red wine vinaigrette - perfect for a lunch.

Provided by Betty Crocker Kitchens

Categories Lunch

Time 1h10m

Yield 8

Number Of Ingredients 9

Tuna-Feta Salad image

Steps:

In shallow glass or plastic dish, mix beans, tuna, cheese and onion. In container with tight-fitting lid, shake oil, vinegar, salt and pepper until well mixed; pour over bean mixture. Cover and refrigerate at least 1 hour or overnight, stirring occasionally.
Transfer bean mixture to serving platter with slotted spoon. Sprinkle with parsley.

Nutrition Facts : Calories 250, Carbohydrate 23 g, Cholesterol 10 mg, Fat 1, Fiber 5 g, Protein 14 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 550 mg, Sugar 1 g, TransFat 0 g

Ingredients

2 cans (15 to 16 oz each) cannellini or other white beans, rinsed, drained
1 can (9 oz) chunk light tuna in water, drained, flaked
1/3 cup crumbled feta cheese
1 medium Spanish, Bermuda or red onion, thinly sliced
Chopped fresh parsley
1/3 cup olive or vegetable oil
3 tablespoons red wine vinegar
1/2 teaspoon salt
Freshly ground pepper

TUNA SALAD BRUSCHETTA

Tuna puts a protein-packed twist on a tried-and-true Italian appetizer.

Provided by Betty Crocker Kitchens

Categories Appetizer

Time 1h20m

Yield 24

Number Of Ingredients 7

Tuna Salad Bruschetta image

Steps:

In medium bowl, gently fold together all ingredients except lettuce and bread. Cover; refrigerate at least 1 hour before serving.
Just before serving, stir lettuce into tuna mixture. Serve as topping for bread slices.

Nutrition Facts : Calories 35, Carbohydrate 4 g, Cholesterol 0 mg, Fiber 0 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 105 mg, Sugar 0 g, TransFat 0 g

Ingredients

1 can (5 or 6 oz) albacore chunk white tuna in water, well drained
1/4 cup thinly sliced green onions (4 medium)
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped pitted kalamata olives
3 tablespoons French vinaigrette or olive oil and vinegar dressing
1/2 cup thinly sliced or finely shredded romaine lettuce
24 slices (1/4 inch thick) baguette French bread

ITALIAN BEAN AND TUNA SALAD

For a new take on tuna, team it with a variety of colorful veggies.

Provided by By Betty Crocker Kitchens

Categories Lunch

Time 30m

Yield 4

Number Of Ingredients 10

Italian Bean and Tuna Salad image

Steps:

In medium bowl, mix all ingredients except lettuce. Refrigerate 10 minutes to blend flavors.
Just before serving, place lettuce in serving bowl; spoon salad on lettuce.

Nutrition Facts : Calories 270, Carbohydrate 33 g, Cholesterol 10 mg, Fiber 8 g, Protein 20 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 4 g, TransFat 0 g

Ingredients

1 can (19 or 15 oz) Progresso™ cannellini beans or 1 can (16 oz) navy beans, drained, rinsed
1 can (6 oz) white tuna in water, drained, flaked
1 cup frozen cut green beans, cooked, rinsed with cold water
1 cup chopped celery
1/2 cup chopped red bell pepper
3 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
1/2 cup reduced-calorie or fat-free Italian dressing
1/2 teaspoon dried oregano leaves
Lettuce leaves, if desired

MEDITERRANEAN TUNA SALAD

In 15 minutes, you can take your taste buds on a trip to Greece with refreshing tuna-stuffed tomatoes.

Provided by Betty Crocker Kitchens

Categories Entree

Time 15m

Yield 5

Number Of Ingredients 10

Mediterranean Tuna Salad image

Steps:

Cut very thin slice from bottom of each tomato so it will stand upright. Cut thin slice from top of each tomato; scoop out tomato flesh, leaving tomato shell. Remove seeds from tomato flesh; chop enough tomato flesh to measure 1 cup.
In medium bowl, toss chopped tomato, tuna, beans, chopped parsley, capers, lemon juice, garlic, salt and pepper.
Spoon tuna mixture into hollowed-out tomatoes. Garnish with parsley sprigs.

Nutrition Facts : Calories 310, Carbohydrate 30 g, Cholesterol 10 mg, Fiber 8 g, Protein 23 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 1020 mg, Sugar 5 g, TransFat 0 g

Ingredients

5 large tomatoes
2 cans (4.5 oz each) light tuna in olive oil, undrained
1 can (15.5 oz) great northern beans, drained, rinsed
1/4 cup chopped fresh Italian (flat-leaf) parsley
2 tablespoons capers, drained
3 tablespoons fresh lemon juice
2 teaspoons finely chopped garlic
1 teaspoon salt
1/4 teaspoon pepper
5 sprigs fresh Italian (flat-leaf) parsley, if desired

TORTELLINI-TUNA SALAD

Enjoy this cheesy pasta packed with tuna for dinner - ready in just 20 minutes!

Provided by By Betty Crocker Kitchens

Categories Lunch

Time 20m

Yield 4

Number Of Ingredients 5

Tortellini-Tuna Salad image

Steps:

Cook tortellini to desired doneness as directed on package, adding carrots during last minute of cooking time. Drain; rinse with cold water. Drain well.
Meanwhile, in large bowl, combine all remaining ingredients.
Add cooked tortellini and carrots; mix well. Serve immediately, or cover and refrigerate until serving time.

Nutrition Facts : Calories 235, Carbohydrate 16 g, Cholesterol 65 mg, Fat 2, Fiber 1 g, Protein 16 g, SaturatedFat 3 g, ServingSize 1 Cup, Sodium 510 mg, Sugar 5 g

Ingredients

1 (9-oz.) pkg. refrigerated cheese-filled tortellini
1/2 cup fresh baby carrots, cut into 1/2-inch chunks
1 (6-oz.) can albacore tuna in spring water, drained, flaked
1 medium stalk celery, sliced (1/2 cup)
1/2 cup purchased light or regular three-cheese ranch salad dressing

GREEK TUNA SALAD PITA SANDWICHES WITH FETA CHEESE

Stress free dinner ready in 20 minutes. Hearty tuna sandwich perfect for Mediterranean cuisine.

Provided by Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 6

Number Of Ingredients 11

Greek Tuna Salad Pita Sandwiches with Feta Cheese image

Steps:

In small bowl, stir together lemon juice, oil, garlic and salt with whisk. In medium bowl, toss cucumber, tomato, cheese, olives and tuna. Pour dressing over salad; toss until coated.
Place 1 lettuce leaf half in each pita pocket; top each leaf with 1/2 cup tuna salad. Serve immediately.

Nutrition Facts : Calories 310, Carbohydrate 38 g, Cholesterol 25 mg, Fat 1/2, Fiber 3 g, Protein 20 g, SaturatedFat 2 1/2 g, ServingSize 1 Sandwich, Sodium 600 mg, Sugar 3 g, TransFat 0 g

Ingredients

1 tablespoon lemon juice
2 tablespoons olive oil
1 clove garlic, finely chopped
1/4 teaspoon salt
1 medium cucumber, peeled, seeded and finely chopped
1 ripe medium tomato, seeded, diced
1/2 cup crumbled feta cheese (2 oz)
12 kalamata or other large ripe olives, pitted, coarsely chopped (1/4 cup)
2 cans (5 oz each) tuna in water, drained, flaked
12 leaves romaine lettuce, torn in half
6 pita (pocket) breads (6 inch), cut in half to form pockets

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