Tuna Noodle Salad My Way Food

TUNA-NOODLE SALAD MY WAY

Tuna-Noodle Salad My Way image

This is something I have been making for years for my family. Taking the fixins of a tuna sandwich and combining with pasta makes for a great lunch or side dish. Serve cold. My boys always ask for "tuna-noodle"

Provided by Vseward Chef-V

Categories Lunch/Snacks

Time 30m

Yield 12-14 serving(s)

Number Of Ingredients 9

Ingredients

1 (12 ounce) package egg noodles, cooked
2 (12 1/2 ounce) cans tuna in water
1 cup green onion, chopped
3 hard-boiled eggs, chopped
4 tablespoons mayonnaise (add more if desired)
1 teaspoon season salt
1 teaspoon ground pepper
2 tablespoons dill relish or 2 tablespoons chopped dill pickles
1 cup celery, chopped

Steps:

Boil water in a 5 quart pan and cook egg noodles to al dente.
Drain and let cool. (I refrigerate while preparing the rest)
Drain Tuna and combine with onion, celery mayonnaise, dill pickle relish add chopped boiled eggs. Mix well.
Add season salt and ground pepper and mix well.
Taste. Add more seasoning or mayonnaise to your liking.
Best if chilled for at least 1 hour.
Serve cold.

TUNA-MACARONI SALAD

Tuna-Macaroni Salad image

Perfect for a simple summer supper or as a main-dish potluck contribution, this tuna noodle salad is a comfort food classic that comes together in just 20 minutes. Serve it on a bed of lettuce or other cool, crisp greens, and pair it with some crusty bread for a satisfying and refreshing entrée.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h20m

Yield 6

Number Of Ingredients 11

Ingredients

1 package (7 oz) elbow macaroni
1/2 cup frozen green peas, thawed
2 cans (5 oz each) tuna, drained
1 cup mayonnaise or salad dressing
1 cup shredded Cheddar cheese (4 oz), if desired
1/4 cup sweet pickle relish, if desired
2 teaspoons lemon juice
3/4 teaspoon salt
1/4 teaspoon pepper
1 medium stalk celery, chopped (1/2 cup)
1 small onion, chopped (1/4 cup)

Steps:

Cook macaroni as directed on package, adding peas for last 4 to 6 minutes of cooking; rinse with cold water and drain.
In large bowl, mix macaroni, peas and remaining ingredients. Cover and refrigerate at least 1 hour to blend flavors.

Nutrition Facts : Calories 440, Carbohydrate 31 g, Cholesterol 30 mg, Fat 5 1/2, Fiber 2 g, Protein 14 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving (about 1 cup), Sodium 650 mg, Sugar 2 g, TransFat 0 g

TUNA NOODLE SALAD

Tuna Noodle Salad image

Very tasty. A lot of pasta salads like this are long on mayonnaise and short on flavor. This one is very satisfying. Using the oil may seem risky, but it's the secret behind the deep flavor. A summertime favorite.

Provided by Kimosabe

Categories Low Cholesterol

Time 20m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

1 lb macaroni, precooked (elbows)
1 large stalk celery, diced finely
1 large red pepper, diced
3 ounces glass packed roasted red peppers, diced
1 (13 ounce) can solid white tuna, well broken up (with oil)
1 cup mayonnaise
salt and pepper

Steps:

Cook elbows.
Break-up tuna with a fork into small bits.
Mix tuna and all other ingredients into the pasta.
Refrigerate for several hours.
Is much better on the second day.

Nutrition Facts : Calories 419.9, Fat 14.5, SaturatedFat 2.2, Cholesterol 21.9, Sodium 546, Carbohydrate 51.5, Fiber 2.5, Sugar 3.9, Protein 20.2

TUNA PASTA SALAD

Tuna Pasta Salad image

This is one of those salads where I say, "The longer it sits, the better it gets." You'll often find this cool and creamy pasta salad at my family's get-togethers.

Provided by Kardea Brown

Categories side-dish

Time 45m

Yield 8 to 12 servings (9 1/2 cups)

Number Of Ingredients 18

Ingredients

One 12-ounce package tri-color bow-tie pasta
Kosher salt and freshly ground pepper
1 stalk celery, cut into large chunks
1/2 red bell pepper
1/2 red onion
Three 5-ounce cans solid white tuna in water, drained
3 hard-cooked eggs, peeled and chopped
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon white vinegar
2 teaspoons Miss Brown's House Seasoning, recipe follows
1/2 cup sweet pickle relish
Chopped fresh curly parsley, for garnish (optional)
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon paprika
1 tablespoon kosher salt
1 tablespoon freshly ground pepper

Steps:

Cook the pasta in boiling salted water according to the package directions. Drain and run under cold water to cool, then drain again. Transfer to a serving bowl.
While the pasta cooks, pulse the celery, bell pepper and red onion in a food processor until finely minced. Add to the serving bowl along with the tuna and eggs.
Stir together the mayonnaise, mustard, vinegar, House Seasoning and relish in a small bowl. Pour over the pasta salad and toss gently to combine. Season with salt and pepper. Garnish with chopped fresh parsley before serving, if desired.
Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl. Store in an airtight container.

KAREN'S TUNA NOODLE SALAD

Karen's Tuna Noodle Salad image

If you were anything like me growing up, I hated even the thought of a raw onion or piece of celery touching my food. My mother developed this recipe for her picky children and I've adapted it as the years have gone by. If you like onion and celery, by all means add a diced amount of your liking to this sweet-and-tangy noodle salad!

Provided by Mrs. Ryan

Categories One Dish Meal

Time 12m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

1 lb medium shell noodles
2 (6 ounce) cans tuna, drained
3/4 cup low-fat mayonnaise
3 packets Splenda sugar substitute (or 3 g)
3 tablespoons red wine vinegar
1/2 teaspoon celery salt
1/2 teaspoon onion powder

Steps:

Prepare shell noodles as per package instructions.
After draining, rinse with cold water to cool the noodles down.
"Shake"strainer well to rid noodles of excess water.
Transfer cool noodles to a large mixing bowl.
Add tuna, mayo, Splenda, vinegar, celery salt, and onion powder.
Mix well, stirring in a"scooping" manner until all flavors are blended.
Refrigerate until cold.
If you need to cool the salad down quicker, place it in the freezer- but keep an eye on it so it doesn't freeze!
Add salt, pepper, or other herbs and spices to your taste.

Nutrition Facts : Calories 548.9, Fat 5.9, SaturatedFat 1.4, Cholesterol 32.3, Sodium 39, Carbohydrate 86, Fiber 3.7, Sugar 2.7, Protein 34.7

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