Tuna Salad With Olives Orange And Bell Pepper Food
TUNA SALAD WITH OLIVES, ORANGE AND BELL PEPPER
Provided by Lynn Hagee
Categories Salad Olive Low Fat Quick & Easy Low Cal High Fiber Lunch Orange Tuna Bell Pepper Chill Healthy Bon Appétit Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield 4 main-course servings
Number Of Ingredients 11
Steps:
- Whisk oil, vinegar and garlic in large bowl to blend. Working over bowl with dressing, cut oranges between membranes, releasing segments into bowl. Add onion, bell pepper, tuna, olives and parsley; toss. Season with salt and pepper. (Can be made 2 hours ahead. Cover; refrigerate.)
- Divide salad greens among plates. Spoon tuna salad over, dividing equally. Garnish with almonds.
GOURMET TUNA SALAD
The combination of green olives, almonds and capers in addition to the usual ingredients in tuna salad makes this recipe exceptionally good.
Provided by Patricia Jones
Categories Salad Seafood Salad Recipes Tuna Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- In a mixing bowl, combine tuna, green onions, celery, green olives, capers and almonds.
- In a small bowl, whisk together mayonnaise, sour cream and Worcestershire sauce.
- Blend together dressing and tuna mixture. Serve on bed of lettuce or with croissant as a tuna salad sandwich.
Nutrition Facts : Calories 396.2 calories, Carbohydrate 4.1 g, Cholesterol 52.1 mg, Fat 32.4 g, Fiber 1.3 g, Protein 22.5 g, SaturatedFat 6.3 g, Sodium 908 mg, Sugar 1 g
ITALIAN-STYLE TUNA SALAD
Italian bread, tomato cubes, capers, tuna, olive oil, olives, onion, and cucumber make this an extravagant and exotic salad!
Provided by BR Cook
Categories Salad Seafood Salad Recipes Tuna Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Mix olive oil, red wine vinegar, salt, and pepper together for the dressing.
- Mix bread, tomatoes, cucumber, onion, tuna, olives, and capers together gently. Pour dressing on top and serve.
Nutrition Facts : Calories 217.9 calories, Carbohydrate 14.7 g, Cholesterol 9.4 mg, Fat 13.7 g, Fiber 3 g, Protein 10.7 g, SaturatedFat 2 g, Sodium 402.1 mg, Sugar 4.6 g
TUNA SALAD WITH HOT AND SWEET PEPPERS
Inspired by the oil-and-vinegar tuna salads of the Mediterranean, this version includes new-world peppers. Letting thin slices of hot and sweet peppers sit with vinegar and salt for a few minutes gives them a pickled taste without taking away their crispness. It also makes for a sharp dressing when mixed with the olive oil from oil-packed tuna. Celery and parsley bring freshness to this blend, which is wonderful on its own and versatile enough to be spooned over toast or tossed with lettuce or pasta.
Provided by Genevieve Ko
Categories dinner, easy, lunch, quick, snack, weeknight, appetizer, main course, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Toss the pepper and the chile with the vinegar and a big pinch of salt in a large bowl. Let sit for 10 minutes. Meanwhile, cut the celery into 1/4-inch dice.
- Add the celery, tuna with all of its oil and chopped parsley to the peppers. Toss until the tuna flakes into bite-size pieces and everything is well mixed, then season to taste with salt and pepper. Serve immediately or refrigerate in an airtight container for up to 2 days.
ROASTED PEPPER, TUNA & OLIVE SALAD
Supper from the storecupboard is easy when you have these key ingredients in stock
Provided by Good Food team
Categories Buffet, Lunch, Main course
Time 45m
Number Of Ingredients 8
Steps:
- Heat grill to High. Put the peppers on a baking tray and grill until blackened, turning often to evenly colour. Put into a bowl covered with cling film to cool.
- Cook the pasta following pack instructions, then drain and cool under cold running water. Set aside. Make the dressing by whisking together the vinegar, oil and some salt and pepper. Stir in the capers, then fold half through the pasta and tip onto a platter.
- Once the peppers are cool enough to handle, peel off the blackened skin. Remove the seeds, slice the flesh into strips and add to the pasta. Flake on the tuna and scatter the olives and rocket on top. Finish with the remaining dressing.
Nutrition Facts : Calories 417 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 22 grams protein, Sodium 1.53 milligram of sodium
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