Beths Best Tuna Salad Food

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THE BEST TUNA SALAD



The Best Tuna Salad image

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

Two 6-ounce cans white meat tuna packed in water, drained
2 tablespoons minced celery
2 tablespoons minced red onion, soaked in cold water for 5 minutes and drained
1 teaspoon minced flat-leaf parsley
1/3 cup prepared mayonnaise
1 tablespoon whole-grain mustard
Freshly ground black pepper
Freshly squeezed lemon juice (optional)

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.

BETH'S BEST TUNA SALAD



Beth's Best Tuna Salad image

I love this salad. It's high protein and low in fat. Its tangy and crunchy and just plain tastes good. Whenever I make it, it's gone in no time. It's great in sandwiches, tortilla roll-ups and I like it on crackers. I'm guessing on the exact measurements.

Provided by BETHANY T.

Categories     Lunch/Snacks

Time 20m

Yield 12 serving(s)

Number Of Ingredients 13

2 (12 ounce) cans tuna in water
2 large celery ribs, chopped fine
1/2 cup sweet red onion, chopped fine
1 small granny smith apple, peeled and chopped fine
3 large hardboiled egg, chopped fine
2 tablespoons dill pickle relish
2 tablespoons sweet pickle relish
1 tablespoon dried parsley flakes
2 tablespoons lemon juice
1 tablespoon balsamic vinaigrette
2 tablespoons capers, chopped
3/4 cup Miracle Whip light
2 tablespoons grainy mustard

Steps:

  • Drain tuna in a colander over the sink for several minutes.
  • Put drained tuna in a large bowl, and flake with a fork.
  • Stir in all ingredients except miracle whip and mustard.
  • Stir in a big squirt of mustard and miracle whip. Add more Miracle Whip if needed.
  • Let chill for at least an hour before serving.

Nutrition Facts : Calories 147.9, Fat 6.2, SaturatedFat 1.4, Cholesterol 82.2, Sodium 498.2, Carbohydrate 6.2, Fiber 0.7, Sugar 3.4, Protein 16

BETH'S SEAFOOD SALAD



Beth's Seafood Salad image

I love this salad. It's light, refreshing, easy and quick to make.And it tastes great! Perfect on a summer's day. Hands down, this is my favorite salad any time of year. If you want to kick it up a bit, instead of salt and pepper try using Old Bay or Lemon Pepper seasoning. For a little heat, add finely minced jalapeno.

Provided by BETHANY T.

Categories     Lunch/Snacks

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 10

8 ounces shell pasta, uncooked
8 ounces frozen precooked baby shrimp (1 bag)
8 ounces imitation crabmeat
1/2 cup sweet red pepper, chopped fine
1/2 cup sweet onion, chopped fine
1/4 cup fresh parsley, chopped fine
1 cup mayonnaise (low fat is fine)
1 cup sour cream (light is fine, not fat free)
2 tablespoons lemon juice
salt and pepper

Steps:

  • Cook pasta shells in salted boiling water according to package directions.
  • Immediately, drain and rinse in cold water. Let drain.
  • Coarsely chop shrimp and tear crabmeat into small chunks.
  • Mix together mayonnaise, sour cream and lemon juice.
  • Season to taste with salt and pepper.
  • Stir seafood, onion, peppers, parsley and pasta into mayo mixture.
  • Cover and chill for at least one hour.
  • Serve cold -- Enjoy!
  • Keeps for up to three days in the fridge.

Nutrition Facts : Calories 462.7, Fat 22.7, SaturatedFat 7.2, Cholesterol 108.3, Sodium 704.8, Carbohydrate 45.9, Fiber 1.8, Sugar 4.5, Protein 19.3

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