Cold Tuna Salad For A Crowd Food

COLD TUNA NOODLE CASSEROLE WITH PEAS AND DILL

Cold Tuna Noodle Casserole with Peas and Dill image

Provided by The Kitchen Whisperer

Number Of Ingredients 8

Ingredients

1 pound Cavatappi noodles, cooked per package directions and cooled slightly
3 cans, albacore tuna - drained (I use in water)
1 1/4 - 1 1/2 cup mayo
3/4 teaspoon kosher salt
3/4 teaspoon black pepper
1 teaspoon dried dill
2 cups green peas (frozen and thawed) or canned (and drained)
2 chopped green onions *optional

Steps:

In a large bowl add the cooked noodles, 1 1/4 cups mayo, salt, pepper, peas, green onions*, and dill. Mix until combined.
Using a fork, gently flake the tuna from the can trying to leave some chunks. Gently mix.
Cover and chill for at least one hour. *Note: noodles will suck up the mayo as it chills. If need be add up to 1/4 cup more mayo per your likeness.

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

Ingredients

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.

COLD TUNA SALAD

Cold Tuna Salad image

This is such a great refeshing dish for the summer.It makes a great light lunch or dinner.I usually serve it on a bed of lettuce and crackers or with some slice vegetables (tomatoes,cucumbers carrots). You can adjust this to your taste.

Provided by Aunt Bs

Categories Tuna

Time 23m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

1 (8 ounce) elbow macaroni (or twisted pasta)
1 cup mayonnaise (more or less)
1 (6 ounce) tuna in water, drained (I use 2 cans)
1 hard-boiled egg (optional)
3/4 cup chopped onion (I like vidalias)
3/4 cup chopped dill pickle
1 tablespoon celery seed (or 1/2 cup fresh chopped)

Steps:

Cook macaroni according to directions, drain.
In large bowl add macaroni and remaining ingredients.
Mix well.
Refrigerate till chilled or cold,.
As it sits in the refrigerater, the noodles "absorb" some of the mayonnaise and you might want to add alittle more before serving.

Nutrition Facts : Calories 534.2, Fat 22.4, SaturatedFat 3.5, Cholesterol 34, Sodium 936.2, Carbohydrate 64, Fiber 2.9, Sugar 7.1, Protein 19.7

COLD TUNA & SHELLS SALAD

Cold Tuna & Shells Salad image

Tuna noodle salad! It's pretty simple easy and straight forward. Great for the summer, pot lucks, a complete meal or a side.I've been making this for about ten years it was one of my girlfriends recipes but every time she see me she wants me to make it. she says she can't do it right anymore so she passed it down to me. you can use any mayo you like, (I recommend Miracle Whip because it just doesn't taste right to me with other mayos).

Provided by Shellflutterby

Categories One Dish Meal

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 6

Ingredients

4 (8 ounce) tuna (I use about 4 or 5 8oz. cans)
1 (8 ounce) package sharp cheddar cheese
1 1/2 cups Miracle Whip
3 tablespoons pickle relish (based on pref.)
1 (1 lb) pasta noodles (I use small shells)
1 -2 tablespoon paprika (for color)

Steps:

Cook the the pasta noodles, drain and set in the fridge to chill. Don't worry about them sticking together they'll separate once you start mixing (spread them out on a cook sheet for less sticking and for a quick chill put them in the freezer for about 10 minutes).
Cut up the cheese into bite size pieces and set a side.
Drain the tuna and set aside.
In a large (about 4-qt) bowl divide the pasta in half and mix in 1/2 the tuna, cheese, mayo and pickle relish.
After it's well mixed add the rest of the ingredients leaving out the paprika.
Once everything is mixed well add the paprika (it's just for color).
Depending on your taste you might want to add more mayo, paprika, or pickle relish.
I usually add more mayo the next day. Chill for 10-20 minutes in the fridge and serve.

Nutrition Facts : Calories 294.4, Fat 15.1, SaturatedFat 7.4, Cholesterol 72.8, Sodium 266.2, Carbohydrate 4.4, Fiber 0.6, Sugar 1.1, Protein 33.8