A REALLY GOOD TUNA SALAD
A classic...and the only tuna salad recipe you'll ever need.
Provided by Jennifer Segal
Categories Salads
Time 20m
Yield 2 cups (enough for 4 sandwiches)
Number Of Ingredients 10
Steps:
- Drain the tuna in a fine mesh strainer. With the tuna in the strainer, use paper towels to pat and blot the tuna until completely dry. Transfer the tuna to a medium bowl and flake with a fork. Add the remaining ingredients and stir until evenly combined. Taste and adjust seasoning, if necessary. Use immediately or store in a covered container in the refrigerator for up to three days.
Nutrition Facts : Calories 288, Fat 23 g, Carbohydrate 4 g, Protein 16 g, SaturatedFat 4 g, Sugar 3 g, Fiber 1 g, Sodium 460 mg, Cholesterol 41 mg
TUNA CHEF'S SALAD
Spruce up canned tuna with a few ingredients, and this flavorful salad is ready to eat in 10 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 10m
Yield 4
Number Of Ingredients 5
Steps:
- On 4 plates, evenly divide salad greens, tuna, eggs and carrots. Drizzle each with 3 tablespoons dressing.
Nutrition Facts : Calories 400, Carbohydrate 6 g, Cholesterol 245 mg, Fat 5, Fiber 2 g, Protein 23 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 770 mg, Sugar 3 g, TransFat 0 g
THE BEST TUNA SALAD
While we love many kinds of tuna salad, this classic version tops them all. The crispy celery and red onion give add zest and crunch, while mayonnaise and touch of mustard marry it all together. The lemon juice is optional as it's not traditional, but we strongly recommend it to brighten up the flavors of the final dish.
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 3 to 4 servings
Number Of Ingredients 8
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.
SCARLETT'S TUNA SALAD
For when it's too hot to cook, there's the chef Scarlett Lindeman's tuna salad - the same one she serves at her Mexico City restaurant, Cicatriz. Made with high-quality, oil-packed tuna, the salad is fresh, juicy, bright and summery, composed with cucumbers, avocado, pickled onion and lots of herbs. Don't be afraid to season the cucumbers generously with salt at the start, and to season more as you build the layers of the salad. The dish is so simple that seasoning it well is key.
Provided by Tejal Rao
Categories easy, weeknight, salads and dressings, main course
Time 1h15m
Yield Serves 4 as a side or 2 as dinner
Number Of Ingredients 15
Steps:
- In a clean glass jar with a tightfitting lid, mix vinegar, sugar and 1 teaspoon kosher salt with 1/2 cup hot water. Shake until sugar is dissolved. Bring a pot of water to the boil, and add the onions. Let it sit for just a few seconds in the hot water, then drain well and transfer onions to the jar with the vinegar. The pickled onions will be ready to use in an hour, or can be made ahead and kept in the fridge for up to a week.
- In a large mixing bowl, dress the cucumber and spring onions with the remaining kosher salt and lime juice. It should be fairly wet. Pour into a deep serving plate or a wide bowl, along with any extra liquid at the bottom of the bowl.
- Spoon tuna out of the oil, and use your hands to break it into bite-size pieces, directly into the now-empty mixing bowl. Add avocado, 3 tablespoons of pickled red onion and 1 tablespoon of pickling liquid from the jar, and mix gently with your hands to dress. Scatter over the cucumber mixture, and season with finishing salt and black pepper. Cover with torn herbs, and generously drizzle everything with olive oil. Eat right away, with spoons.
Nutrition Facts : @context http, Calories 311, UnsaturatedFat 17 grams, Carbohydrate 18 grams, Fat 21 grams, Fiber 6 grams, Protein 15 grams, SaturatedFat 3 grams, Sodium 660 milligrams, Sugar 7 grams
SOUS-CHEF SALAD
Following the model of a classic French salade composée, this satisfying salad, packed with cooked and raw vegetables, as well as canned best-quality tuna and hard-boiled eggs, presents beautifully and eats like a meal. It builds upon a traditional salade niçoise, but a true niçoise uses no lettuce, often has anchovies, would want cracked black niçoise olives and would not have artichoke hearts and basil. So let's call this a sous-chef salad - and dodge the whole argument while picking up another: It is definitely the best meal salad you will eat all summer. Take care to arrange it so there's some of each component wherever your eye lands. Try to nestle and fluff the ingredients to allow them all to be seen, rather than piling layer atop layer and thus obscuring the beauty of everything below. This makes the salad very attractive and, most important, ensures that everyone gets some of everything in each bite.
Provided by Gabrielle Hamilton
Categories salads and dressings, vegetables, main course
Time 30m
Yield 2 servings
Number Of Ingredients 15
Steps:
- Bring a large pot of water to boil over high heat. Add plenty of salt to taste of the sea.
- Add potatoes, and boil until the thin tip of a knife can pierce a potato as if going into soft wax, 8 to 9 minutes. Retrieve potatoes with a spider, and let cool and drain on a baker's rack set into a sheet pan nearby.
- Add green beans to still-boiling water, and boil until the color transforms from raw and dusty to saturated deep green, 4 to 5 minutes. Remove with a spider, and set out to drain and cool on the baker's rack.
- Add the eggs directly from the refrigerator into the boiling water, and boil for 8 minutes. Dump eggs and boiling water into the sink, letting the shells crackle as they land hard. Peel eggs while submerged under cold running water, which helps to stop the cooking and release the shells easily. Set peeled eggs to rest on the rack.
- While eggs boil, wash and spin-dry lettuce.
- Remove green leafy tops from radishes, and save for another use, if desired. Wash and carefully rinse radishes, taking care to remove any grit or sand.
- On a large rimmed platter, begin to assemble the salad by tearing the clean, dry lettuce and arranging it as the bed.
- Use a sharp paring knife to split the green beans in half crosswise. Scatter them artfully around the bed of lettuce.
- Split the potatoes in half and arrange artfully.
- Split artichokes, if whole, into quarters and arrange artfully.
- Repeat with cherry tomatoes, followed by radishes, split into quarters, then eggs, quartered into wedges.
- Remove tuna from the jar with a fork. Break it into chunks, and nestle it into the mound of salad. Drizzle the tuna oil over the salad.
- Finish with scattered red onion and split olives.
- Microplane the garlic into a small bowl. Add red-wine vinegar and 3 to 4 long glugs of olive oil (about 1/4 cup), and stir together briskly. Season with salt and a lot of freshly ground pepper.
- Just before dressing the salad, tear the basil leaves to release their fragrance. Scatter them around the whole salad.
- When ready to serve, drizzle dressing evenly and thoroughly over salad. When ready to eat, toss to dress, and don't worry about messing up the beauty.
INA GARTEN'S TUNA SALAD
From Barefoot Contessa and the Food Network Website. I wanted to post it here because I couldn't find it. Also planning on adding this to my primal cookbook. Uses real grilled tuna steaks instead of boring old canned or packed tuna. And it's mayo-free!
Provided by cellar door
Categories Lunch/Snacks
Time 12m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Brush the tuna steaks with olive oil, and sprinkle with salt and pepper. Place the tuna steaks in a very hot saute pan and cook for only 1 minute on each side. Set aside on a platter.
- Meanwhile, in a small bowl, combine the olive oil, salt, pepper, lime zest, wasabi, lime juice, soy sauce and hot sauce. Add the avocados to the vinaigrette.
- Cut the tuna in chunks and place it in a large bowl. Add the scallions and red onion and mix well. Pour the vinaigrette mixture over the tuna and carefully mix.
Nutrition Facts : Calories 550.7, Fat 32.1, SaturatedFat 5.8, Cholesterol 86.2, Sodium 1357.1, Carbohydrate 11.5, Fiber 4.8, Sugar 1.9, Protein 54.8
TUNA SALAD
I put this recipe on here to remember it. Our instructors at culinary arts taught us this Spicy Tuna Salad recipe.
Provided by deidrestevens
Categories Lunch/Snacks
Time 15m
Yield 25 , 25 serving(s)
Number Of Ingredients 5
Steps:
- Mix together and refrigerate for about 1 hour. Serve. Great with crackers, salad, or as a sandwich. Should have a bit of a bite.
Nutrition Facts : Calories 28.5, Fat 1, SaturatedFat 0.2, Cholesterol 7, Sodium 9.9, Carbohydrate 0.3, Sugar 0.1, Protein 4.3
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