HERBED TUNA SALAD
"Cooking for two is such a challenge for us, since my husband and I do not care for leftovers," says Rebecca Schweizer of Chesapeake, Virginia. "This well-seasoned salad, with its distinctive dill flavor, is my favorite lunch recipe.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the first eight ingredients. Combine the mayonnaise and sour cream; stir into the tuna mixture. , Divide the salad greens between two plates. Top with tuna mixture and tomatoes and if desired, cucumbers and dill.
Nutrition Facts : Calories 170 calories, Fat 2g fat (1g saturated fat), Cholesterol 30mg cholesterol, Sodium 452mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 4g fiber), Protein 25g protein. Diabetic Exchanges
TUNA SALAD WITH HERB TOAST
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the broiler. Whisk the mayonnaise, herbs and 1/2 teaspoon each salt and pepper in a large bowl. Spread 1/2 tablespoon of the herbed mayonnaise on each slice of bread; transfer to a baking sheet. Broil until the bread is lightly toasted, about 2 minutes.
- Whisk the vinegar into the remaining herbed mayonnaise. Add the lettuce, cucumber, chickpeas, tomatoes, celery, pickles and tuna and toss to combine; season with salt and pepper. Divide among plates and serve with the toast.
Nutrition Facts : Calories 494 calorie, Fat 21 grams, SaturatedFat 3 grams, Cholesterol 37 milligrams, Sodium 983 milligrams, Carbohydrate 47 grams, Fiber 9 grams, Protein 29 grams
TARRAGON TUNA SALAD
It's surprising how a few herbs can brighten up tuna salad. Made with reduced-fat mayonnaise, this version gets its zip from mustard. It makes a terrific light lunch or Sunday brunch dish. -Billie Moss, Walnut Creek, California
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the tuna, celery and onion. Combine the mayonnaise, parsley, lemon juice, tarragon, mustard and pepper. Stir into tuna mixture. If desired, serve on lettuce leaves.
Nutrition Facts : Calories 151 calories, Fat 7g fat (1g saturated fat), Cholesterol 38mg cholesterol, Sodium 373mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 17g protein. Diabetic Exchanges
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
TUNA SALAD WITH FRESH DILL
An easy to make tuna salad. Can be served inside of hollowed out tomatoes or papayas.
Provided by Jessica
Categories Salad Seafood Salad Recipes Tuna Salad Recipes
Time 10m
Yield 5
Number Of Ingredients 8
Steps:
- In a small bowl, mash tuna with juices from can. Add celery, dill, parsley, chives, mayonnaise, yogurt, and mustard; mix well.
Nutrition Facts : Calories 40.5 calories, Carbohydrate 2.3 g, Cholesterol 7.9 mg, Fat 0.3 g, Fiber 0.2 g, Protein 6.9 g, SaturatedFat 0.1 g, Sodium 78.3 mg, Sugar 1.4 g
MAIN DISH SALAD WITH TUNA AND VEGETABLES
For the past couple of decades restaurant menus have named any salad that features tuna, whether fresh or canned, raw or cooked, a Niçoise salad. Few of them resemble the traditional summer salad of Nice made with tomatoes and thin-skinned green peppers, cucumbers and other local vegetables such as fava beans and baby artichokes, olives, anchovies, hard-cooked eggs and oil-packed tuna. I often make a meal of a tuna, potato and vegetable salad. If tomatoes are out of season, I shred a carrot; and if green beans don't look good I use broccoli. Make sure to include lots of minced fresh herbs.
Provided by Martha Rose Shulman
Time 30m
Yield Serves 4 to 6 as a main dish
Number Of Ingredients 14
Steps:
- In a small bowl or pyrex measuring cup, whisk together the vinegar and lemon juice with the garlic, salt, pepper, and Dijon mustard. Whisk in the olive oil and yogurt if using.
- Steam the potatoes above 1 inch simmering water for 10 to 15 minutes, until tender. Transfer to a large salad bowl, aand season with salt and pepper. Add the tuna and while the potatoes are hot toss with 1/4 cup of the dressing. Season with salt and pepper to taste.
- If using green beans, bring a pot of generously salted water to a boil, and fill a bowl with ice water. Add the green beans to the boiling water and cook 4 to 5 minutes, until just tender. Transfer to the ice water, cool and drain. Dry on paper towels. If using broccoli, steam for 5 minutes, refresh with cold water, and dry on paper towels. Add the cooked vegetables to the salad bowl, along with the red or green pepper, carrots if using, and half the herbs, and toss together with another 1/4 cup of the dressing.
- Assemble the salad: Either add the remaining ingredients to the salad bowl and toss with the remaining dressing, or toss the salad greens and remaining herbs with the remaining dressing and pile onto a platter or wide salad bowl. Top with the potato-tuna-vegetable mixture and garnish with the tomatoes, olives and eggs.
Nutrition Facts : @context http, Calories 438, UnsaturatedFat 18 grams, Carbohydrate 41 grams, Fat 23 grams, Fiber 10 grams, Protein 18 grams, SaturatedFat 4 grams, Sodium 873 milligrams, Sugar 3 grams, TransFat 0 grams
FRESH TUNA SALAD
There is no comparison between canned and fresh tuna salad. The taste of fresh is just so good! This salad can be used as stuffing for tomatoes, avocados, for sandwiches or as an appetizer with crackers. It's very easy to make, too. I don't like my tuna salad to have a lot of mayonnaise so you may want to add more, to taste. You may also want to play around with the spices, sometimes instead of Old Bay I'll use chopped jalapenos or add chopped fresh herbs like dill and chives. *To note, one reviewer questioned the amount of time I suggest boiling the fish and here's my answer to that: "This recipe is not for a Rare Tuna salad, it's more of a tuna salad for sandwiches, more like the diner tuna salad they make out of tinned tuna, only much better. If you are in search of a recipe for seared tuna to use in Salad Nicoise, this is not it".
Provided by Penny Stettinius
Categories Lunch/Snacks
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Fill a large pot with about 1 quart of water and add the liquid crab boil.
- Bring to a boil.
- Add the tuna and boil, on medium, for about 15 minutes, or until the tuna starts breaking apart easily.
- Remove from the heat, drain, and place the tuna in a large bowl.
- With a fork and small paring knife break apart, or shred the tuna, however you prefer it. We like a combination of shreds and little chunks.
- Then toss in the celery and onion.
- Mix the mayonnaise and the Old Bay and stir into the tuna.
- Taste and adjust seasonings. Sometimes I will add salt, pepper, hot sauce -- you decide how spicy you want it.
- You can serve it at room temperature or chilled.
Nutrition Facts : Calories 139.4, Fat 7.2, SaturatedFat 1.4, Cholesterol 24.9, Sodium 131.2, Carbohydrate 4.6, Fiber 0.5, Sugar 1.6, Protein 13.6
GARDEN TUNA SALAD
Provided by Food Network Kitchen
Time 25m
Yield 2 servings
Number Of Ingredients 13
Steps:
- Mellow the harsh taste of the raw onion by soaking it in cold water for about 10 minutes.
- Meanwhile, put the lemon zest, juice, salt, and pepper in a large bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick vinaigrette. Add the radishes, celery, cucumber, tomato, herbs and greens. Drain the onion and add to the salad. Add the tuna and toss again, keeping the tuna in nice even pieces.
- Divide between two plates and serve.
- Copyright © 2004 Television Food Network, G.P., All Rights Reserved
FRESH HERB TUNA SALAD
This is adapted from the tuna salad at Noah's Bagels. The dill and green onion add a fresh herby flavor, the celery adds a satisfying crunch and the minimal amount of mayo makes this much more like a salad than the tuna goo normally presented as "tuna salad." It's quite good in a sandwich (or bagel!) as well - it helps to use your hand or an ice cream scoop to compress the salad onto the bread.
Provided by op_tic_nerve
Categories Lunch/Snacks
Time 7m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Combine ingredients in a bowl and serve!
Nutrition Facts : Calories 119.9, Fat 2.7, SaturatedFat 0.7, Cholesterol 37.5, Sodium 353.8, Carbohydrate 1.2, Fiber 0.5, Sugar 0.5, Protein 21.4
FRESH TUNA SALAD SANDWICH
Provided by Food Network
Categories main-dish
Time 35m
Yield 2 to 4 servings
Number Of Ingredients 12
Steps:
- Poach tuna in salted water for 3 to 4 minutes until cooked through. Flake and pull apart. Combine with mayonnaise, mustard, relish, onion and celery, herbs, salt and pepper. Spoon on rolls. Top with some sliced sweet pickles and potato chips.
HERBED TUNA SANDWICHES
A delightful combination of herbs and reduced-fat cheese makes this simple tuna sandwich a standout. -Marie Connor, Virginia Beach, Virginia
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Preheat broiler. Combine the first 7 ingredients. Place 4 slices of toast on an ungreased baking sheet; top with tuna mixture and sprinkle with cheese., Broil 3-4 in. from the heat until cheese is melted, 1-2 minutes. Top with remaining toast.
Nutrition Facts : Calories 367 calories, Fat 15g fat (4g saturated fat), Cholesterol 141mg cholesterol, Sodium 718mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 4g fiber), Protein 31g protein. Diabetic Exchanges
PAN SEARED TUNA WITH CITRUS-HERB VINAIGRETTE
A more modern version of Salade Nicoise with an Asian influence that can be eaten as an entree. Salmon, halibut, or snapper also go well in this dish.
Provided by Ryan Nomura
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 1h
Yield 4
Number Of Ingredients 25
Steps:
- Stir together 1/2 cup olive oil, 1 tablespoon parsley, and red pepper flakes. Toss tuna with marinade, and set aside to marinate for 30 minutes.
- Pour vinegar, orange juice, lemon juice, lime juice, and soy sauce into the bowl of a blender. Add shallot, 1 tablespoon parsley, thyme, dill, honey, Dijon mustard, jalapeno, and ginger. Blend on high until smooth, then add 3/4 cups olive oil in a slow, steady stream with the blender running. Season to taste with salt and pepper, and set aside.
- Bring a large pot of salted water to a boil over high heat. Fill another large container with half ice, half cold water, and set aside. Add the haricots verts to the boiling water, and cook until just tender, 35 to 40 seconds. Remove from the water, and immediately plunge into the ice water to cool. Next, blanch the carrots until just tender, about 1 1/2 minutes; chill in ice water until cold.
- When the vegetables are cold, remove from the ice water and pat dry. Place into a large bowl, and toss with the halved tomatoes, olives, onion, and chervil; set aside.
- Heat a heavy-bottomed skillet over high heat until very hot. Remove tuna steaks from marinade, and wipe off excess marinade. Season the tuna to taste with salt and pepper, then sear in hot skillet to desired doneness, about 1 minute per side for rare.
- To assemble, toss the vegetable salad with enough dressing to lightly coat. Divide the salad among 4 plates, and place a seared tuna steak on top of each. Drizzle with additional dressing to serve.
Nutrition Facts : Calories 695.6 calories, Carbohydrate 21.7 g, Cholesterol 76.7 mg, Fat 49.4 g, Fiber 3.7 g, Protein 42.8 g, SaturatedFat 6.9 g, Sodium 635 mg, Sugar 8.7 g
TUNA SALAD WITH BELL PEPPERS AND HERBS (NO MAYONNAISE)
Make and share this Tuna Salad With Bell Peppers and Herbs (No Mayonnaise) recipe from Food.com.
Provided by Artandkitchen
Categories Tuna
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mash the tuna with your fork.
- Add all the ingredients and adjust salt and vinegar.
- Serve with green salad and fresh bread.
TUNA SALAD SANDWICHES
Inspired by Iranians' love affair with pickles and fresh herbs, this tuna salad combines the crunch and tang of dill pickles with a mix of herbs. The cheerful addition of potato chips celebrates relaxed summer lunches - and tastes great any time of year. Ciabatta rolls and classic salted chips are especially good here, but you can use your favorite loaves and chips, or skip the bread and just serve the tuna salad with chips for scooping.
Provided by Naz Deravian
Categories lunch, sandwiches, main course
Time 5m
Yield 4 to 6 sandwiches
Number Of Ingredients 13
Steps:
- Drain the tuna, place in a medium bowl and use a fork to flake into pieces. Add the mayonnaise, pickles, celery, green onion, dill, parsley, lemon juice and oil. Season to taste with salt and pepper and combine well. Taste and adjust all seasonings to your liking if needed. The tuna salad will keep in an airtight container in the refrigerator for up to three days.
- Divide the tuna salad among the bottom halves of the rolls, top off with potato chips, sandwich with the ciabatta tops and serve.
MEDITERRANEAN TUNA SALAD ON GRILLED TOMATO HERB BREAD
A very tasty dish, the flavor of the tuna salad with the marinated green beans is one you just cant miss. Chilling in the refrigerator overnight is best but could be ready to serve in one to two hours.
Provided by lauralie41
Categories Tuna
Time 2h45m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- In medium mixing bowl combine diced tomato, 1 tablespoon oil, lemon juice, mustard, 2 large cloves of garlic finely chopped, and dried basil. Mix well and let stand for five minutes. Add tuna, celery, and fresh basil to tomato mixture and combine well. Cover and refrigerate for one to two hours or overnight. Stir before serving.
- In another medium bowl, add remaining fresh basil, fresh oregano, and vinegar. Mix well and let stand for 10 minutes. Add onion and remaining garlic. Set aside.
- Rinse fresh green beans well and snap ends off. Drop beans into medium pot of boiling water just until they begin to get tender. Drain green beans. Add drained beans, red pepper strips and cherry tomatoes to herb vinegar mixture. Mix well and refrigerate for one hour.
- When ready to serve, drizzle olive oil on bread slices, grill lightly, and than arrange of large platter. Stir tuna salad and mound on top of grilled bread slices. Add remaining olive oil, salt and pepper to green bean mixture. Combine well and spoon green bean mixture around grilled bread slices with tuna. Sprinkle with parmesan cheese if desired.
Nutrition Facts : Calories 468.1, Fat 30.9, SaturatedFat 4.7, Cholesterol 35.7, Sodium 504.3, Carbohydrate 23.6, Fiber 4.3, Sugar 6.7, Protein 24.6
TUNA SALAD WITH FRESH HERBS
A simple, light, summer lunch. Tuna enhanced by the first, fresh herbs from the garden. My 7yo has been helping me in the garden this year and he was thrilled to be taught how to pick the dill.
Provided by 3KillerBs
Categories Lunch/Snacks
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Chop the celery and the herbs.
- Mix all ingredients together in a small bowl.
- Serve as wraps, sandwiches, or with crackers. I suggest using multi-grain bread and lettuce.
- If you like creamier tuna salad feel free to double the mayo.
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