CHICKEN OR TUNA SALAD BAKE
I always used to make this when we were newlyweds. It's quick, and easy on the budget. Add a salad and you have a tasty little meal.
Provided by Aunt Paula
Categories One Dish Meal
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Combine soup, celery, onion, mayonnaise and pepper in 1 1/2 quart casserole.
- Fold in eggs, and tuna or chicken.
- Top with potato chips.
- Bake at 400° for 30 mins.
- This can be made ahead of time and refrigerated.
- Top with chips right before baking.
CHICKEN TUNA SALAD
Here's a recipe I whipped up to jazz up the usual tuna or chicken salad. Instead of the usual 'tuna' I actually use a can of chunk solid white albacore. The resulting salad can be used in a wrap, on bread, on lettice leaves, and various other ways! Very tasty!
Provided by Sydney Mike
Categories Tuna
Time 5m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Drain the chicken & albacore & shred them in a bowl.
- Add the mayonnaise, mustard, preserves & pickle relish.
- Quarter the unpeeled apple & get rid of the core.
- Stand each quarter apple on its edge and slice each in half lengthwise, keeping the red halves.
- Dice these red halves & add to chicken/albacore mix, along with the raisins.
- Mix well & season with pepper to taste.
- Refrigerate.
Nutrition Facts : Calories 253.3, Fat 9.6, SaturatedFat 2, Cholesterol 37.5, Sodium 267, Carbohydrate 27.8, Fiber 1.1, Sugar 19.2, Protein 15.7
INDIAN TUNA (OR CHICKEN) SALAD
If you like Indian flavors, this is a fun twist on an old favorite. I was in the mood to make tuna salad but wanted something different, and when I didn't find a recipe that interested me, I made one up based on bhel puri chaat. The chutneys called for might not be standard issue in your pantry, but the store-bought ones do keep a long time and add a lot of flavor with no fat. The key to this recipe is the balance of flavors and textures. You need sweet and spicy, crunchy and soft. It's delicious and of course, it was easy. Serve on toasted naan, in sandwich wraps, tortillas, open-faced on toasted bread, or over greens as a salad.
Provided by msdesireeg
Categories Salad Seafood Salad Recipes Tuna Salad Recipes
Time 50m
Yield 2
Number Of Ingredients 12
Steps:
- Mix tuna, celery, red onion, raisins, carrot, and walnuts together in a bowl. Add mayonnaise, tamarind chutney, red chile chutney, green chutney, garam masala, and salt; mix with a fork until uniform in consistency.
- Cover and refrigerate for at least 30 minutes before serving.
Nutrition Facts : Calories 470.1 calories, Carbohydrate 41.8 g, Cholesterol 26.7 mg, Fat 26.9 g, Fiber 4.5 g, Protein 20.5 g, SaturatedFat 3.6 g, Sodium 492.2 mg, Sugar 21.6 g
BAKED TUNA SALAD WITH FENNEL
Provided by Molly O'Neill
Categories dinner, easy, quick, weekday, main course
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees. Season the tuna and fennel generously with salt and pepper and place in a deep, 8-by-8-inch baking dish. Place the garlic in the pan and pour in just enough olive oil to cover the tuna. Bake for 15 minutes, until the fennel softens and the tuna is just pink at the center. Remove from the oven and cool in the oil for 5 minutes. Using a slotted spoon, remove the tuna, fennel and garlic from the oil and allow to cool.
- Place the garlic, 6 tablespoons of the oil in which the fish cooked and the lemon juice in the container of a blender and blend until smooth. (Discard the remaining oil or save it for another use.) Season the dressing to taste with salt and pepper. Toss the greens and onion with 3 tablespoons of the dressing and place them on a platter. Slice the tuna thinly and lay it over the greens along with the fennel. Toss the tomatoes with 2 tablespoons of the dressing and surround the tuna with them. Pour the remaining dressing over the tuna, chop a few of the fennel fronds and sprinkle them over the tuna. Serve at room temperature.
TUNA SALAD
Tuna and lettuce salad with garbanzo beans, chopped egg, and cucumber. Great with French dressing.
Provided by Bill Pfeiler
Categories Salad Seafood Salad Recipes Tuna Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- In a large mixing bowl, combine tuna, chickpeas (garbanzo beans), chopped hard-boiled eggs, diced cucumber, and iceberg lettuce.
- Toss well and add French dressing to taste.
Nutrition Facts : Calories 349.6 calories, Carbohydrate 27.1 g, Cholesterol 115.4 mg, Fat 19.4 g, Fiber 4.8 g, Protein 16.2 g, SaturatedFat 3.6 g, Sodium 548.4 mg, Sugar 8.7 g
TUNA MELT SANDWICHES
The cheese-covered tomato slices top off the mild tuna salad deliciously. Try replacing the tuna with canned salmon, ham, chicken or turkey as well.
Provided by Juenessa
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a small bowl, combine 1/4 cup mayonnaise, green pepper, onion, mustard and Worcestershire sauce; stir in tuna.
- Spread over each bun half; top each with a tomato slice.
- Arrange sandwiches on a baking sheet.
- In a small bowl, combine the cheese and remaining mayonnaise; spoon cheese mixture over tomato.
- Bake at 400° for 11-13 minutes or until topping is nicely melted.
Nutrition Facts : Calories 277.9, Fat 16.9, SaturatedFat 5, Cholesterol 33.2, Sodium 428.1, Carbohydrate 19, Fiber 0.8, Sugar 4, Protein 12.7
TUNA OR CHICKEN ENCHILADA CASSEROLE
I made this up the other night using what I had on hand. It turned out pretty good! If you don't enjoy pasty flour tortillas I think this would work great with cooked rice. Also the onion will remain slightly crunchy so if you don't like that then you can omit it or sauté it first.
Provided by Engrossed
Categories Tuna
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Mix the first 8 ingredients together through the tortillas.
- Pour 1 cup of the enchilada sauce in the bottom of a 13x9 casserole dish.
- Spread enchilada mix over the sauce in the 13x9 dish.
- Pour the remaining sauce over the enchilada mix.
- Top with remaining 1 cup of cheese.
- Bake for 1 hour until bubbly.
- Let sit for 5-10 minutes before serving.
- Great with crisp torn iceberg lettuce and sour cream.
Nutrition Facts : Calories 430.8, Fat 24.9, SaturatedFat 13, Cholesterol 69.1, Sodium 1274.6, Carbohydrate 26.8, Fiber 2.9, Sugar 2.9, Protein 26.1
COLD TUNA OR CHICKEN MACARONI SALAD
Even the most basic Macaroni Salad can be heavenly...until people start messing with the "formula" by doing vile things such as adding peas, cheese or worse still, Miracle Whip! I much prefer mayonnaise and assiduously leave out the peas and cheese...In addition I've lightened the original recipe a smidge with lower fat ingredients and whole wheat pasta...Serve over lettuce.
Provided by CookinwithGas
Categories One Dish Meal
Time 2h20m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, combine the mayo, lemon juice, salt and tabasco sauce; blend well.
- Add macaroni, tuna or chicken, celery, onion and green pepper, mix well; over and chill 2 hours; toss the salad before serving.
- Suggestions: Use a different pasta, such as rotini or penne rigate.
- NOTE: prep time covers the chopping of veggies and cooking of pasta only; cooking time covers the assembly of the salad and chilling.
Nutrition Facts : Calories 381.7, Fat 15.5, SaturatedFat 2.5, Cholesterol 35.2, Sodium 513.5, Carbohydrate 40.7, Fiber 1.7, Sugar 4.4, Protein 19.7
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