Vegetable Tuna Salad Recipes

VEGGIE-LOADED TANGY TUNA SALAD

Provided by Food Network

Categories main-dish

Time 10m

Yield 4 servings

Number Of Ingredients 11

Veggie-Loaded Tangy Tuna Salad image

Steps:

Place flaked tuna in a medium bowl. Add veggies and mix well. Add mayo, honey mustard, relish, salt, and black pepper. Mix thoroughly. Season with more salt and black pepper, to taste, if you like. Mmmmmm!

Ingredients

1 (12-ounce) can or pouch albacore tuna packed in water, drained and flaked
1 cup finely chopped red and yellow bell peppers
1/2 cup finely chopped carrots
1/2 cup finely chopped celery
2/3 cup fat-free mayonnaise
1 tablespoon plus 1 teaspoon honey mustard
2 teaspoons sweet relish
1/8 teaspoon salt
1/8 teaspoon black pepper
Cut bell peppers (for scooping)
Lettuce leaf "cups"

TUNA AND VEGETABLE SALAD

Provided by Rachael Ray : Food Network

Categories main-dish

Time 20m

Yield 6 servings

Number Of Ingredients 10

Tuna and Vegetable Salad image

Steps:

In a bowl combine celery, tomatoes, chick peas, onions, parsley and olives. Flake tuna and add to the salad. Dress salad with juice of 2 lemons and about 1/3 cup olive oil. Season the salad with salt and pepper and toss.

Ingredients

8 ribs celery from the heart with leafy tops, chopped
6 plum tomatoes, chopped
One 15-ounce can chick peas, drained
1 medium onion, chopped
A handful flat-leaf parsley leaves, coarsely chopped
1/2 cup pitted black olives, coarsely chopped
Two 6-ounce cans Italian tuna, drained
2 lemons
1/3 cup olive oil
Salt and freshly ground black pepper

MAIN DISH SALAD WITH TUNA AND VEGETABLES

For the past couple of decades restaurant menus have named any salad that features tuna, whether fresh or canned, raw or cooked, a Niçoise salad. Few of them resemble the traditional summer salad of Nice made with tomatoes and thin-skinned green peppers, cucumbers and other local vegetables such as fava beans and baby artichokes, olives, anchovies, hard-cooked eggs and oil-packed tuna. I often make a meal of a tuna, potato and vegetable salad. If tomatoes are out of season, I shred a carrot; and if green beans don't look good I use broccoli. Make sure to include lots of minced fresh herbs.

Provided by Martha Rose Shulman

Time 30m

Yield Serves 4 to 6 as a main dish

Number Of Ingredients 14

Main Dish Salad with Tuna and Vegetables image

Steps:

In a small bowl or pyrex measuring cup, whisk together the vinegar and lemon juice with the garlic, salt, pepper, and Dijon mustard. Whisk in the olive oil and yogurt if using.
Steam the potatoes above 1 inch simmering water for 10 to 15 minutes, until tender. Transfer to a large salad bowl, aand season with salt and pepper. Add the tuna and while the potatoes are hot toss with 1/4 cup of the dressing. Season with salt and pepper to taste.
If using green beans, bring a pot of generously salted water to a boil, and fill a bowl with ice water. Add the green beans to the boiling water and cook 4 to 5 minutes, until just tender. Transfer to the ice water, cool and drain. Dry on paper towels. If using broccoli, steam for 5 minutes, refresh with cold water, and dry on paper towels. Add the cooked vegetables to the salad bowl, along with the red or green pepper, carrots if using, and half the herbs, and toss together with another 1/4 cup of the dressing.
Assemble the salad: Either add the remaining ingredients to the salad bowl and toss with the remaining dressing, or toss the salad greens and remaining herbs with the remaining dressing and pile onto a platter or wide salad bowl. Top with the potato-tuna-vegetable mixture and garnish with the tomatoes, olives and eggs.

Nutrition Facts : @context http, Calories 438, UnsaturatedFat 18 grams, Carbohydrate 41 grams, Fat 23 grams, Fiber 10 grams, Protein 18 grams, SaturatedFat 4 grams, Sodium 873 milligrams, Sugar 3 grams, TransFat 0 grams

Ingredients

2 tablespoons red or white wine vinegar or sherry vinegar
1 tablespoon fresh lemon juice
1 small garlic clove, finely minced or pureed in a mortar and pestle
Salt and freshly ground pepper to taste
1 teaspoon Dijon mustard
1/2 cup extra virgin olive oil (can substitute some yogurt for some of the olive oil for a low-fat dressing)
1 pound medium-size Yukon gold or red bliss potatoes, cut in 1/2 inch dice
1 6 1/2-ounce can olive oil packed or water-packed light (not albacore) tuna, drained
1 red or green pepper, cut in thin slices
3 or 4 tomatoes, cut in wedges, or 1/2 pound carrots, shredded or cut in thin wide strips using a vegetable peeler
1/2 pound green beans, trimmed and cut in half if long, or broccoli florets
2 hard-cooked eggs, peeled and cut in wedges
1 small head of Boston lettuce, romaine heart, or 4 to 5 cups mixed baby salad greens, washed and dried
2 to 4 tablespoons chopped fresh herbs, such as parsley, basil, tarragon, chives, marjoram

TUNA SALAD WITH ROASTED VEGGIES RECIPE BY TASTY

Here's what you need: green beans, baby potato, lemon, olive oil, salt, pepper, paprika, fresh rosemary, fresh thyme, garlic, red bell pepper, mixed greens salad, hard-boiled egg, balsamic vinaigrette, tuna, celery, greek yogurt, salt, pepper, fresh parsley

Provided by Mercedes Sandoval

Categories Dinner

Yield 2 servings

Number Of Ingredients 20

Tuna Salad With Roasted Veggies Recipe by Tasty image

Steps:

Preheat the oven to 375˚F (190˚C).
On a baking sheet lined with parchment paper, add the green beans, potatoes, and lemon.
Drizzle the vegetables with 2 teaspoons of olive oil and season with salt, pepper, paprika, rosemary, thyme, and garlic. Mix until evenly coated.
Add the bell pepper halves to the center of the baking sheet and drizzle with the remaining teaspoon of olive oil, ½ teaspoon of salt, and ½ teaspoon of pepper.
Roast for 20 minutes until vegetables are golden brown. Let cool.
Make the tuna salad: combine the tuna, celery, Greek yogurt, salt, pepper, and parsley in a medium bowl.
Add a large handful of greens to 2 bowls. Divide the roasted vegetables and bell pepper halves between the bowls. Add a hard-boiled egg, if desired. Scoop the tuna salad into the bell peppers.
Serve with a balsamic vinaigrette, if desired.
Enjoy!

Nutrition Facts : Calories 565 calories, Carbohydrate 57 grams, Fat 19 grams, Fiber 9 grams, Protein 41 grams, Sugar 14 grams

Ingredients

1 cup green beans, trimmed
2 cups baby potato, halved
1 lemon, sliced
1 tablespoon olive oil, divided
½ teaspoon salt, plus more to taste
½ teaspoon pepper, plus more to tate
½ teaspoon paprika
1 tablespoon fresh rosemary, minced
1 tablespoon fresh thyme, minced
3 cloves garlic, minced
1 red bell pepper, halved and seeded
mixed greens salad
hard-boiled egg, optional
2 tablespoons balsamic vinaigrette, optional
10 oz tuna, canned, drained
1 stalk celery, diced
¼ cup greek yogurt
salt, to taste
pepper, to taste
1 teaspoon fresh parsley

VIRGINA'S TUNA SALAD

This was always a summer Saturday favorite for my grandparents and I. Great served on a large lettuce leaf. You may also add grapes or chopped apples if you wish.

Provided by KRISTIEV

Categories Salad Seafood Salad Recipes Tuna Salad Recipes

Time 40m

Yield 4

Number Of Ingredients 6

Virgina's Tuna Salad image

Steps:

Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let egg stand in hot water for 10 to 12 minutes. Remove from hot water; cool for 5 minutes. Peel and chop into bite-sized pieces.
In a medium bowl, mix together tuna and mayonnaise. Mix in egg, celery, relish, and black pepper.

Nutrition Facts : Calories 142 calories, Carbohydrate 3.9 g, Cholesterol 59.9 mg, Fat 9.8 g, Fiber 0.4 g, Protein 9.9 g, SaturatedFat 1.7 g, Sodium 167.5 mg, Sugar 2.8 g

Ingredients

1 egg
1 (5 ounce) can tuna, drained and flaked
3 tablespoons mayonnaise
2 stalks celery, chopped
2 tablespoons sweet pickle relish
1 pinch ground black pepper