WEIGHT WATCHERS ROASTED RED PEPPER TUNA SALAD
Make and share this Weight Watchers Roasted Red Pepper Tuna Salad recipe from Food.com.
Provided by Palmtreesbend
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients in a medium bowl until well mixed.
- Cover and chill for at least 2 hours.
- Yields about 1/2 cup per serving.
Nutrition Facts : Calories 120.8, Fat 1.2, SaturatedFat 0.3, Cholesterol 27.5, Sodium 531.2, Carbohydrate 4.2, Fiber 0.7, Sugar 2, Protein 22.2
TUNA, WHITE BEAN, AND ROASTED PEPPER SALAD WITH CREAM DIJON DRESSING
Categories Salad Bean Fish Mustard Olive No-Cook Quick & Easy Lunch Buffet Mayonnaise Tuna Bell Pepper Lettuce Bon Appétit Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 main-course servings
Number Of Ingredients 10
Steps:
- Whisk first 4 ingredients in small bowl. Season dressing with salt and pepper. (Can be made 1 day ahead. Cover; chill.)
- Toss greens in large bowl with enough dressing to coat. Place greens in center of 4 plates. Toss beans, red peppers and onion in medium bowl with enough dressing to coat. Top greens with bean mixture, then tuna, dividing equally. Garnish with olives and serve.
ROASTED RED PEPPER & TUNA SALAD WITH SHERRY VINEGAR
Ideal as part of a tapas spread, serve this punchy salad, ready in just 15 minutes, alongside fried chorizo, Serrano and bread for easy weekend entertaining
Provided by Good Food team
Categories Dinner, Lunch, Starter
Time 15m
Number Of Ingredients 8
Steps:
- Arrange the roasted peppers on a plate. Scatter the tuna, eggs, onion and olives on top. Drizzle over the vinegar and oil, then scatter with parsley and seasoning.
Nutrition Facts : Calories 129 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.85 milligram of sodium
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.
ROASTED RED PEPPER FILLED WITH TUNA
This recipe is an adaptation of a classic Provençal dish. A roasted red pepper filled with a flavorful combination of canned tuna, capers, anchovy and lemon juice makes a satisfying and healthy meal for one.
Provided by Martha Rose Shulman
Categories easy, for one, quick, roasts
Time 15m
Yield 1 generous serving
Number Of Ingredients 11
Steps:
- Roast the pepper directly over a gas burner or under the broiler, turning often until uniformly charred. Remove from the heat, and place in a bowl. Cover tightly, and allow to cool.
- While you're waiting for the pepper to cool, make the tuna filling. Combine the garlic and a generous pinch of salt in a mortar and pestle, and mash to a paste. Add the anchovy, if using, and mash with the garlic. Add the capers, and mash together. In a bowl, break up the tuna with a fork, then stir in the garlic mixture, the lemon juice, olive oil and the yogurt. Add more yogurt or olive oil if the mixture seems dry. Season to taste with pepper (it should not need salt), and stir in the parsley.
- When the pepper is cool enough to handle, peel and discard the blackened skin, rinse briefly and pat dry. Cut away the top, then cut or pull apart the pepper into thirds. Remove seeds and membranes, holding the pepper over a bowl so that you can catch any juice. Lay the pepper pieces on a plate. Season with a little salt and pepper if desired, and fill with the tuna mixture. Serve.
Nutrition Facts : @context http, Calories 322, UnsaturatedFat 12 grams, Carbohydrate 14 grams, Fat 16 grams, Fiber 4 grams, Protein 32 grams, SaturatedFat 2 grams, Sodium 844 milligrams, Sugar 8 grams, TransFat 0 grams
MOLDED TUNA SALAD
This salad is from *River Road Recipes* originally published by the Junior League of Baton Rouge in 1959. Mrs. Leo Sanchez was acknowledged as the contributor for this easy-to-fix, make-ahead recipe that I see as ideal for a luncheon entree or starter-type salad course for a dinner meal. (Time does not include time for mold(s) to chill till firm). *Enjoy*
Provided by twissis
Categories Lunch/Snacks
Time 25m
Yield 8 4 oz servings, 8 serving(s)
Number Of Ingredients 7
Steps:
- Using salad oil, lightly grease (or spray w/PAM) a large round mold or 8 individual serving molds. Invert mold(s) on paper towels to allow drainage of any excess oil (Ramekins would work very well w/this).
- Combine tuna with eggs, olives & onion.
- Soften gelatin in cold water for 5 minutes. Then dissolve over hot water bath, remove from heat & add mayonnaise gradually, stirring constantly.
- Fold into tuna mixture, turn into mold(s) & chill till firm.
- TO SERVE: Unmold on lettuce leaves or mixed greens & garnish as desired.
- NOTE RE SERVING SIZES: The info I have given is based on individual salad servings as part of a meal. As a luncheon entree, I would expect 6 servings from this recipe.
Nutrition Facts : Calories 315.1, Fat 22.9, SaturatedFat 3.8, Cholesterol 84.3, Sodium 455.6, Carbohydrate 14.3, Sugar 3.9, Protein 13.5
ROASTED PEPPER, TUNA AND OLIVE PASTA SALAD
Roasted peppers from a jar make a great substitute. Two small jars or one large one should give you a similar amount. From Good Food magazine June 2011.
Provided by English_Rose
Categories Lunch/Snacks
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat the broiler to high. Put the peppers on a baking tray and grill until blackened, turning often to evenly color. Put in a bowl covered with plastic wrap to cool.
- Cook the pasta following the pack instructions then drain and cool under cold running water. Set aside.
- Make the dressing by whisking together the vinegar, oil and some salt and pepper. Stir in the capers then fold through half the pasta and tip onto a platter.
- Once the peppers are cool enough to handle, peel off the blackened skin, remove the seeds and slice the flesh into strips. Add to the pasta.
- Flake on the tuna and scatter the olives and arugula on top. Finish with the remaining dressing. Serve.
Nutrition Facts : Calories 398.8, Fat 14.1, SaturatedFat 2, Sodium 554.5, Carbohydrate 59.3, Fiber 6.2, Sugar 4.8, Protein 10.5
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