CARLA'S HEALTHY CARROT & TUNA SALAD
This is something I've been making for years but never thought to post. Tuna salad complete with shredded carrots, red onion, crunchy celery, sun-dried tomatoes and Parmesan cheese - enough to satisfy the even the healthiest of appetites. It is great for salads and sandwiches - I like it especially for dinner topped on a large bed of salad greens to make a filling - high protein meal.
Provided by - Carla -
Categories Lunch/Snacks
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Drain tuna.
- Combine all ingredients in a large mixing bowl - feel free to add more or less mayonnaise to suit your tastes.
- Use to top salads to make a healthy lunch or dinner, or between your favorite sliced bread for a hearty, healthy sandwich.
HEALTHY TUNA & PASTA SALAD
Make and share this Healthy Tuna & Pasta Salad recipe from Food.com.
Provided by CarenG10
Categories One Dish Meal
Time 28m
Yield 3-4 , 3-4 serving(s)
Number Of Ingredients 9
Steps:
- Add pasta, 1 tspn. parsley flakes, dried onion (vary amount depending on how much you like onions), sea salt and pepper to a pot of water large enough to cook and stir all ingredients. Bring to a boil and then cook 8 minutes (al dente') or 10 minutes (soft). Drain in colander and rinse with cold water to chill down the pasta. It is not necessary to remove onion/parsley bits. Return to pot after thoroughly drained. Drizzle with EVOO and stir to coat all pasta, then place pot in refrigerator until completely cooled. To quicken the process place in freezer but keep an eye on it to make sure it's not freezing.
- Drain tuna, place in a small bowl and mash with a fork until it's of uniform consistency. Add a small amount of EVOO, remaining parsley flakes, minced onion to taste, salt & pepper to taste. Blend well. When pasta has completely cooled, add tuna mixture, carrot and tomato to pot and blend well. Taste and add EVOO/seasonings as desired.
Nutrition Facts : Calories 73.1, Fat 1.5, SaturatedFat 0.4, Cholesterol 19.8, Sodium 194, Carbohydrate 2.9, Fiber 0.9, Sugar 1.5, Protein 11.6
CARROT & TUNA SALAD
This recipe is by Harumi Kurihara, who is reportedly sort of the Japanese parallel to Martha Stewart or Delia Smith. She says it is one of the most popular dishes she has ever developed. Though it is from a Japanese cook, it's not a traditionally Japanese dish, but more international. I wasn't sure what to make of it - The carrots are fairly sweet, and the dressing quite tangy, so the effect is sweet-tart in the way that coleslaw often is (it doesn't really taste like coleslaw; I'm just trying to explain an aspect of the flavor). I have never been a big fan of that flavor, but I know a lot of people love it, so I thought I'd post this. Her method of quickly steaming the carrots in the microwave is definitely good. Ms. Kurihara pictures this served with Japanese dishes, but I think it would be good served with American picnic barbecue foods like hamburgers and barbecued chicken! The cookbook was translated from Japanese to English in England, so the measurements are British-style. I have tried to give American measurement equivalents where I could; these are approximations. I bought the carrots pre-slivered in the salad section; that made it quite easy.
Provided by Nose5775
Categories Tuna
Time 21m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Put the carrots in a microwave-safe bowl or dish.
- Mix in the onions, garlic, and oil.
- Cover and microwave for 1- 1 1/2 minutes at 600 watts (power lever setting will vary by the wattage of your microwave).
- Drain the tuna.
- Mix the vinegar, mustard, soy sauce, and salt and pepper to taste to make a dressing.
- Once the carrots are lightly cooked but still crisp, add the tuna and then the dressing and mix well.
- Serve warm or cold.
- She notes that you can increase the amounts of the recipe, but that she has found it best to only microwave this amount of carrots at one time.
TUNA SALAD WITH HOT AND SWEET PEPPERS
Inspired by the oil-and-vinegar tuna salads of the Mediterranean, this version includes new-world peppers. Letting thin slices of hot and sweet peppers sit with vinegar and salt for a few minutes gives them a pickled taste without taking away their crispness. It also makes for a sharp dressing when mixed with the olive oil from oil-packed tuna. Celery and parsley bring freshness to this blend, which is wonderful on its own and versatile enough to be spooned over toast or tossed with lettuce or pasta.
Provided by Genevieve Ko
Categories dinner, easy, lunch, quick, snack, weeknight, appetizer, main course, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Toss the pepper and the chile with the vinegar and a big pinch of salt in a large bowl. Let sit for 10 minutes. Meanwhile, cut the celery into 1/4-inch dice.
- Add the celery, tuna with all of its oil and chopped parsley to the peppers. Toss until the tuna flakes into bite-size pieces and everything is well mixed, then season to taste with salt and pepper. Serve immediately or refrigerate in an airtight container for up to 2 days.
TEMPTING TUNA SALAD
Tuna salad with a twist: celery and hard-cooked egg. It's a delicious change from the standard tuna salad.
Provided by JayB7400
Categories Spreads
Time 15m
Yield 2 sandwiches
Number Of Ingredients 5
Steps:
- In medium bowl, combine all ingredients.
- Cover and chill about one hour to blend flavors.
- Serve on crackers, bread, or a bed of mixed greens.
- Optional: You may also add to the above 1/4 cup sliced stuffed Spanish olives and/or 1 tablespoon finely chopped onion.
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