Skinny Tuna Salad Recipe 445 Food

SKINNY TUNA SALAD

Steps:

• Peel, wash and prepare all ingredients.
• Chop, shred or dice all according to how you wish the salad to look.
• In a larger bowl, throw in the canned tuna and with a fork just break the fish chunks into smaller pieces.
• Add the chopped veggies to the tuna and mix well. Sprinkle the salt and the pepper and mix again.
• In a little bowl mix all vinaigrette ingredients, the 2 tbsp balsamic vinegar, mayonnaise, 1 tbsp olive oil and the lemon juice from 1/2 lemon. Give these a nice energetic whisk and set aside.
• Pour the vinaigrette over the salad and mix well until all veggies are nicely coated.

THE BEST TUNA SALAD

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.

EASY TUNA SALAD

Steps:

• Chop boiled egg into small pieces.
• Add drained can of tuna.
• Add Light Miracle Whip and relish as desired.
• Spread on crackers for appetizers or bread for a sandwich.

CLASSIC TUNA SALAD

Steps:

• Place the tuna in a colander and drain well.
• Shred the tuna with your fingers, breaking up any clumps until it has a fine and even texture.
• Put the tuna in a medium bowl and mix in the lemon juice, celery, onion, pickles, garlic, salt, pepper, and parsley until well blended.
• Fold in the mayonnaise and Dijon until mixture is evenly moistened.
• Salad can be kept covered in the refrigerator for up to 3 days.

COLD TUNA & SHELLS SALAD

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.

IT'S A TUNA SALAD WRAP!

Steps:

• Combine the tuna, celery, dill relish, mayonnaise, onion, lemon juice, dill, salt, and pepper in a bowl. Cover and set in refrigerator for up to 24 hours.
• To make the wrap, spoon 1/2 cup filling into each tortilla and roll it up. Enjoy!
• Note:.
• You may make this to go, but you must keep the filling and the tortilla separate so the tortilla doesn't get soggy over the course of the morning. Store the filling in the fridge, so the mayonnaise doesn't spoil.

EASY (AND TASTY) TUNA SALAD FOR ONE

Steps:

• Drain your tuna well.
• Scoop into a bowl with a fork and flake it well with your fork, breaking up the larger chunks of tuna.
• Add remaining ingredients and enjoy.
• Whenever I'm in a hurry I just use the mayonnaise, honey mustard and Mrs. Dash.
• When I have time I add the carrot which gives it a nice crunch.
• Eat it on 2 slices of whole wheat bread, with tortilla chips, or with crackers.
• Sometimes I just eat it plain it tastes just fine that way.