Fresh Herb Tuna Salad Food

TUNA SALAD WITH HERB TOAST

Tuna Salad with Herb Toast image

Provided by Food Network Kitchen

Time 20m

Yield 4 servings

Number Of Ingredients 12

Ingredients

6 tablespoons mayonnaise
1/2 cup chopped fresh basil and/or chives
Kosher salt and freshly ground pepper
4 thick slices crusty bread
2 tablespoons red wine vinegar
1 head romaine lettuce, shredded
1 English cucumber, chopped
1 15-ounce can chickpeas, drained and rinsed
1 pint cherry tomatoes, halved
2 stalks celery, chopped
3 tablespoons chopped pickles or cornichons
2 5-ounce cans solid white tuna in water, drained

Steps:

Preheat the broiler. Whisk the mayonnaise, herbs and 1/2 teaspoon each salt and pepper in a large bowl. Spread 1/2 tablespoon of the herbed mayonnaise on each slice of bread; transfer to a baking sheet. Broil until the bread is lightly toasted, about 2 minutes.
Whisk the vinegar into the remaining herbed mayonnaise. Add the lettuce, cucumber, chickpeas, tomatoes, celery, pickles and tuna and toss to combine; season with salt and pepper. Divide among plates and serve with the toast.

Nutrition Facts : Calories 494 calorie, Fat 21 grams, SaturatedFat 3 grams, Cholesterol 37 milligrams, Sodium 983 milligrams, Carbohydrate 47 grams, Fiber 9 grams, Protein 29 grams

TUNA SALAD WITH FRESH HERBS

Tuna Salad With Fresh Herbs image

A simple, light, summer lunch. Tuna enhanced by the first, fresh herbs from the garden. My 7yo has been helping me in the garden this year and he was thrilled to be taught how to pick the dill.

Provided by 3KillerBs

Categories Lunch/Snacks

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

4 (6 ounce) cans tuna in water, well-drained
3 stalks celery
6 sprigs fresh dill (about 3-4 inches each)
6 sprigs fresh parsley (about 3-4 inches each)
2 tablespoons sweet onions, minced
1/4 cup lemon juice
4 tablespoons mayonnaise
1/4 cup extra virgin olive oil
1/2 teaspoon salt (to taste)
fresh ground black pepper

Steps:

Chop the celery and the herbs.
Mix all ingredients together in a small bowl.
Serve as wraps, sandwiches, or with crackers. I suggest using multi-grain bread and lettuce.
If you like creamier tuna salad feel free to double the mayo.

MEDITERRANEAN TUNA SALAD ON GRILLED TOMATO HERB BREAD

Mediterranean Tuna Salad on Grilled Tomato Herb Bread image

A very tasty dish, the flavor of the tuna salad with the marinated green beans is one you just cant miss. Chilling in the refrigerator overnight is best but could be ready to serve in one to two hours.

Provided by lauralie41

Categories Tuna

Time 2h45m

Yield 4 serving(s)

Number Of Ingredients 19

Ingredients

1 cup fresh tomato, finely chopped
1/2 cup olive oil
1 tablespoon lemon juice
2 1/2 teaspoons Dijon mustard
3 large garlic cloves, or to taste, finely chopped
1/4 teaspoon dried basil leaves
2 (6 ounce) cans solid white tuna packed in water
1/2 cup celery, finely chopped
1/2 cup fresh basil, finely chopped or to taste
1/2 lb fresh green beans, steamed
1 red bell pepper, medium, seeded, sliced thinly
8 cherry tomatoes
1/2 tablespoon fresh oregano, finely chopped
2 1/2 tablespoons white vinegar or 2 1/2 tablespoons red wine vinegar
1 tablespoon green onion, finely chopped
salt, to taste
pepper, to taste
4 slices bread, tomato herb or your choice
1/2 cup parmesan cheese, freshly grated (optional)

Steps:

In medium mixing bowl combine diced tomato, 1 tablespoon oil, lemon juice, mustard, 2 large cloves of garlic finely chopped, and dried basil. Mix well and let stand for five minutes. Add tuna, celery, and fresh basil to tomato mixture and combine well. Cover and refrigerate for one to two hours or overnight. Stir before serving.
In another medium bowl, add remaining fresh basil, fresh oregano, and vinegar. Mix well and let stand for 10 minutes. Add onion and remaining garlic. Set aside.
Rinse fresh green beans well and snap ends off. Drop beans into medium pot of boiling water just until they begin to get tender. Drain green beans. Add drained beans, red pepper strips and cherry tomatoes to herb vinegar mixture. Mix well and refrigerate for one hour.
When ready to serve, drizzle olive oil on bread slices, grill lightly, and than arrange of large platter. Stir tuna salad and mound on top of grilled bread slices. Add remaining olive oil, salt and pepper to green bean mixture. Combine well and spoon green bean mixture around grilled bread slices with tuna. Sprinkle with parmesan cheese if desired.

Nutrition Facts : Calories 468.1, Fat 30.9, SaturatedFat 4.7, Cholesterol 35.7, Sodium 504.3, Carbohydrate 23.6, Fiber 4.3, Sugar 6.7, Protein 24.6