Joys Tuna Fish Salad Food

ALL TIME BEST TUNA SALAD

All Time Best Tuna Salad image

Make this quick and easy recipe for the All-Time Best Tuna Salad! Flakey tuna mixed with perfectly boiled eggs, crunchy celery and onions tossed in a creamy dressing that's lighted up with lemon and seasoned perfectly will soon become your go-to tuna salad recipe. For lunch or a light dinner, this classic recipe can't be beat.

Provided by Donya Mullins

Time 10m

Number Of Ingredients 9

Ingredients

2 6.4 ounce packages tuna packed in water
2 hard-boiled eggs- chopped
1/4 cup celery - finely chopped (about 2 stalks)
1/4 cup red onion - finely chopped
1/2 teaspoon celery seed
1/2 cup mayonaisse
1 tablespoon fresh lemon juice
1/4 teaspoon black pepper
1/4 teaspoon salt

Steps:

To a medium-size bowl, add tuna, eggs, celery, red onion, celery seed.
In a small bowl or jar, add mayonnaise, lemon juice, celery seed, salt, and pepper. Mix or shake together. Pour over tuna and other ingredients. Stir to combine. Serve immediately or store covered in the refrigerator for up to 3 days.

TUNA WITH CAPERS, OLIVES AND LEMON

Tuna With Capers, Olives and Lemon image

This is not your mother's mayonnaise-laden tuna salad, but it's just as easy to prepare. Here's what you do: stir together some canned tuna, garlic, lemon juice, red onion, black olives, capers and fresh parsley, then spread it on buttered toast. Top it off with a round of ripe tomato or slivers of avocado and another slice of toast. That's it. If you want to make it into a dip, toss the mixture into a food processor with a few tablespoons of softened butter and a bit more olive oil. Purée until smooth and creamy and serve with carrots, fennel, bell pepper and seeded crackers. If you have a tin of sardines taunting you from inside your cabinet, we bet this recipe would work equally well with those.

Provided by Melissa Clark

Categories easy, lunch, quick, weekday, appetizer

Time 10m

Yield 4 sandwiches or 8 appetizer servings

Number Of Ingredients 11

Ingredients

1 garlic clove, finely minced
Juice of half a lemon, plus more to taste
5 tablespoons extra virgin olive oil, plus 4 more tablespoons if serving as dip
20 ounces canned tuna, preferably packed in olive oil, drained
1/4 cup chopped red onion
1/4 cup chopped black olives
2 tablespoons capers
2 tablespoons minced parsley or basil
Salt to taste
Buttered toast, if serving as sandwiches
10 tablespoons unsalted butter, softened, if serving as dip

Steps:

In a large bowl, mash garlic with the back of a spoon. Whisk in the lemon juice and 5 tablespoons of olive oil. Combine with the tuna, onion, olives, capers, herbs and salt to taste.
Serve on buttered toast for sandwiches, or make into a dip: Pulse the tuna salad and butter in a food processor until it is creamy. With the motor of the processor running, slowly add the additional 4 tablespoons oil. Taste and add more salt or lemon juice if needed. Serve with cut vegetables (fennel and bell peppers are nice) and crackers.

Nutrition Facts : @context http, Calories 273, UnsaturatedFat 14 grams, Carbohydrate 2 grams, Fat 25 grams, Fiber 0 grams, Protein 12 grams, SaturatedFat 9 grams, Sodium 228 milligrams, Sugar 0 grams, TransFat 0 grams

TUNA FISH SALAD

Tuna Fish Salad image

Serve a scoop on top of a green salad, or between two pieces of bread with fresh lettuce. Sprinkle a little paprika on top to add a little flavor and color.

Provided by Angel

Categories Salad Seafood Salad Recipes Tuna Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 10

Ingredients

1 (5 ounce) can tuna, drained
1 tablespoon chopped fresh parsley
¼ cup chopped celery
½ cup mayonnaise
½ teaspoon lemon juice
¼ cup chopped onion
¼ teaspoon garlic powder
⅛ teaspoon salt
⅛ teaspoon ground black pepper
paprika to taste

Steps:

In a large bowl, combine the tuna, celery, onion, mayonnaise, lemon juice, parsley, garlic powder, salt and pepper. Mix well and refrigerate until chilled. Sprinkle with paprika if desired.

Nutrition Facts : Calories 240.4 calories, Carbohydrate 2.3 g, Cholesterol 19.9 mg, Fat 22.1 g, Fiber 0.3 g, Protein 8.5 g, SaturatedFat 3.4 g, Sodium 251.6 mg, Sugar 0.9 g

TUNA FISH SALAD

Tuna Fish Salad image

This is a really delicious recipe that my Grandmother always made for us when we were growing up. I actually added the green olives to the recipe to give it even more flavor. This dish is really inexpensive and I'm sure your children will love it!!

Provided by Love New

Categories Lunch/Snacks

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

10 large eggs
2 (12 ounce) cans tuna fish
2 cups mayonnaise
1 -1 1/2 cup mustard
1/2 cup sweet relish
1/2 cup celery (minced)
1/2 cup green onion (minced)
1/2 cup yellow onion (minced)
1/2 cup green olives (minced)
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper

Steps:

Open the two 12-oz. cans of tuna and strain in a wire colander in the sink.
Take a pot and bring the eggs to a rolling boil. Once they are finished set the pot in the sink and let cool. You can do this by draining the hot water and covering the eggs with cold water. Once they are cool enough to hold in your palm, peel off shells and mash with a fork into tiny bits. Place into the same pot that you boiled the eggs inches.
Add the tuna fish to the eggs and mix together.
Chop and mince the celery, green onion, yellow onion, and olives. You should not have any large chunks. Individually mix each into the tuna and eggs. Add the sweet relish. If you add and mix each ingredient separtely, each will be better incorporated into the mixture.
Mix in the mustard until it is incorporated. Add the mayonnaise and if your salad looks sort of dry, add more as needed. You should have a wet consistency.
Sprinkle in the salt and pepper.
To get the best taste of the tuna salad, refrigerate for about 20 to 30 minutes before serving. You can serve on bread or over fresh lettuce with a few tomato slices.

Nutrition Facts : Calories 639.7, Fat 38.5, SaturatedFat 7, Cholesterol 406.9, Sodium 2065.8, Carbohydrate 32.5, Fiber 2.5, Sugar 11.1, Protein 42.3

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Web Apr 4, 2020 Instructions. Drain the liquid from the tuna cans. Then, add the tuna, mayonnaise, diced celery, diced red onion, herbs, Dijon …
From downshiftology.com
5/5 (86)
Calories 172 per serving
Category Main Course

Drain the liquid from the tuna cans. Then, add the tuna, mayonnaise, diced celery, diced red onion, herbs, Dijon mustard, salt and pepper to a mixing bowl.

Joys Tuna Fish Salad Food

ALL TIME BEST TUNA SALAD

TUNA WITH CAPERS, OLIVES AND LEMON

TUNA FISH SALAD

Serve a scoop on top of a green salad, or between two pieces of bread with fresh lettuce. Sprinkle a little paprika on top to add a little flavor and color.

TUNA FISH SALAD

This is a really delicious recipe that my Grandmother always made for us when we were growing up. I actually added the green olives to the recipe to give it even more flavor. This dish is really inexpensive and I'm sure your children will love it!!

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