NO-MAYO TUNA SALAD
This is my Mom's recipe for tuna salad which happens to contain no mayonnaise. Being Catholic, we had it every Friday night for dinner. Serve on bread or lettuce.
Provided by CCOVEY
Categories Salad Seafood Salad Recipes Tuna Salad Recipes
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water and cool under cold running water. Peel.
- Place the eggs and pickles into a food processor; pulse until roughly chopped. Transfer to a medium bowl and stir in tuna and celery. Season with salt and pepper, and stir in the pickle juice until thoroughly blended.
Nutrition Facts : Calories 138.5 calories, Carbohydrate 7.4 g, Cholesterol 167.6 mg, Fat 4.5 g, Fiber 0.3 g, Protein 16.1 g, SaturatedFat 1.4 g, Sodium 470.3 mg, Sugar 7 g
NO-MAYO TUNA SALAD SANDWICH
I came up with this recipe while experimenting with different ingredients in tuna salad. It is pretty low-fat for the most part, and healthy. I say that it's low fat for the most part because you can use regular ingredients, or low-fat-whatever suits your tastes. I just like it because it has no mayo-I dislike it very much.
Provided by nfouts
Categories Lunch/Snacks
Time 10m
Yield 2-4 Sandwiches, 2-4 serving(s)
Number Of Ingredients 9
Steps:
- You can add different amounts of sour cream and mustard to adjust for however moist you like it, and the flavor. I would start out with the amounts above, and go from there.
- Empty the tuna into a bowl for mixing.
- Add the sour cream and mustard.
- Adjust the amounts for your taste. Add more mustard for zest, more sour cream for moisture.
- Add the salt and pepper, and relish and cayenne if you wish.
- Put lettuce, tomatoes, etc. to your liking.
- Once you have it just right, toss it on your bread of choice, and throw some potato chips on the side. :). This is also good on crackers for parties!
HEALTHY ALTERNATIVE TUNA SANDWICH (NO MAYO!)
I came up with this concoction one day when I was craving eggs and tuna and hand no mayo. So, in order to create the consistency desired to hold the tuna together I decided to add the yolk of a sunny-side up egg. The result was delicious and healthier than traditional tuna & mayo sandwiches! I have also tried this recipe with my brother and his buds agreed! I hope your taste buds will enjoy it as much as mine did! For a lighter meal, skip the bread and place tuna over a bed of lettuce!
Provided by Experimental.Cooker
Categories Spreads
Time 15m
Yield 1-2 serving(s)
Number Of Ingredients 10
Steps:
- Open can and drain tuna. Place in a small bowl.
- Cook egg sunny-side up style. Make sure not to over cook yolk.
- Combine cooked egg with tuna. Using a fork, pop the egg yolk and cut up egg white. Mix well till yolk is evenly distributed.
- Add in olive oil, onion, basil, salt and pepper.
- Spread tuna over one slice of bread, place tomato rounds and leaf lettuce on top and then the other slice.
- Bite into it and enjoy!
Nutrition Facts : Calories 526.9, Fat 17.4, SaturatedFat 4.2, Cholesterol 286.5, Sodium 1047.5, Carbohydrate 37.1, Fiber 6.1, Sugar 9, Protein 55.5
NO MAYO TUNA SALAD
Make and share this No Mayo Tuna Salad recipe from Food.com.
Provided by jackjpritchard
Categories Lunch/Snacks
Time 15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Mix above ingredients.
Nutrition Facts : Calories 51.3, Fat 0.4, SaturatedFat 0.1, Cholesterol 10.2, Sodium 275.2, Carbohydrate 2.7, Fiber 0.4, Sugar 1.8, Protein 8.8
PROVENçAL TUNA SANDWICH, SALAD OR CROSTINI NO MAYONNAISE
I'm not a big fan of mayonnaise based tuna salad, so I've been developing this concoction over many years and I think it's just delicious now. After spending some time in Southern France I came up with this thyme/olive oil/balsamic based recipe. I actually get excited when I think I might make it for lunch. The only problem with leaving out the mayonnaise, and including the crucial two ribs of celery, is that the mixture tends to fall apart rather easily, which is not desirable when making sandwiches. To remedy this, I advise you to dice the vegetable ingredients as small as possible, to add plenty of olive oil (its great for your health and not fattening, so pour it on!) and to mash up the tuna chunks with the back of a fork well before mixing all the ingredients. Try making this into a yummy salad just by topping a bed of butter lettuce or red leaf with a large scoop of the mixture. No need to add dressing. Crostinis are equally easy. Simply brush slices of baguette with olive oil and bake for a few minutes (don't take your eyes off of them!), then put a teaspoon or two of the mixture on top of each one. Et voilà!
Provided by metrozazie
Categories Lunch/Snacks
Time 20m
Yield 2-3 sandwiches, 2-3 serving(s)
Number Of Ingredients 12
Steps:
- Pour tuna into mixing bowl and mash chunks finely.
- Add balsamic, thyme, ground pepper and 6 Tbsp of olive oil and mix well.
- Add the rest of the ingredients and mix well.
- Observe texture and taste. Add more olive oil, if needed, to hold the ingredients together. Add more pepper, if needed, and salt to taste.
- Spread onto bread. Cut sandwhich in half, and enjoy!
- Or scoop 1/2 cup of the mixture onto lettuce, and enjoy!
- Or top crostinis, and serve! (And enjoy!).
- (Mixture should keep covered in fridge for 4-6 days.).
Nutrition Facts : Calories 2068, Fat 53.7, SaturatedFat 9.1, Cholesterol 37.5, Sodium 3497.1, Carbohydrate 311.2, Fiber 15.3, Sugar 18, Protein 85
HOLD THE MAYO TUNA SALAD SANDWICH
Make and share this Hold the Mayo Tuna Salad Sandwich recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a bowl, mix together the tuna, vinegar, oil, lemon zest, lemon juice, capers, onions, olives, and parsley.
- Season to taste with salt and pepper (better to refrigerate overnight to let flavors blend).
- Make sandwich-place bread slices on work surface and drizzle lightly with olive oil.
- Layer the tuna salad on 4 slices, followed by avocado and tomato.
- Top with remaining bread, oil side down.
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