Veggie Loaded Tangy Tuna Salad Food

VEGGIE LOADED TUNA SALAD

Veggie Loaded Tuna Salad image

We love this Veggie Loaded Tuna Salad Recipe for sandwiches and salads. This easy peasy recipe is pescatarian, gluten-free, and loaded with vegetables for flavor and texture. Gah! I can't get enough of this healthy tuna salad!

Provided by Jenn Laughlin - Peas and Crayons

Time 10m

Number Of Ingredients 12

Ingredients

5 oz chunk light tuna canned in water, drained
1/8 tsp garlic powder
1/8 tsp dried minced onion or onion powder
a dollop of mayo or greek yogurt ((start with just a little and only add more if you need it!))
1 tsp plain yellow mustard ((extra if desired))
salt and pepper to taste
shredded carrots
shredded radish
finely chopped or shredded celery
finely chopped white or red onion
chopped kosher dill pickles
add a little... or a lot!

Steps:

Drain your tuna.
Chop your veggies.
Combine with remaining ingredients and mix well.
To make into a super flavorful sandwich that rivals your local deli, combine all ingredients, spread onto fluffy rye bread with a little mustard, top with arugula or romaine lettuce and dig in! Tuna and rye are a match made in heaven so hunt down some whole grain rye instead of the typical white bread. If you have 'em, onion and tomato are also di-vine piled on top of this sandwich. Use what you have and, as always, have fun with it! A colorful lunch is a satisfying lunch.

Nutrition Facts : Carbohydrate 1 g, Protein 37 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 48 mg, Sodium 216 mg, Sugar 1 g, Calories 264 kcal, ServingSize 1 serving

LOADED VEGGIE PASTA

Loaded Veggie Pasta image

Provided by Ree Drummond : Food Network

Categories side-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

Kosher salt and freshly ground black pepper
One 16-ounce box gemelli pasta
1 cup 1-inch slices asparagus
1 cup snap peas
1 cup 1-inch segments green beans
2 tablespoons olive oil
2 tablespoons salted butter
1 tablespoon chili flakes
1 cup whole cherry tomatoes
2 cloves garlic, sliced
3/4 cup white wine
1 cup baby spinach
1 cup fresh shaved Parmesan
1/4 cup torn fresh basil leaves

Steps:

Fill a pasta pot with pasta and steamer inserts three-quarters of the way full with salted water. Place over medium-high heat and bring to a rapid boil. Cook the pasta in the pasta insert according to the package instructions.
Meanwhile, fill the steamer insert with the asparagus, snap peas and green beans. When there is 4 minutes left on the pasta, add the steamer insert to the top of the pot and cover with the lid.
Carefully remove the steamer insert and set aside. Remove the pasta insert, shaking the excess water back into the pot, and set aside. Reserve 1 cup pasta water and dispose of the remaining water.
Return the pasta pot to high heat and add the olive oil, butter, chili flakes, tomatoes, garlic and some salt and pepper and cook, stirring occasionally, until the garlic is fragrant and beginning to brown, about 1 minute.
Deglaze the pot with the white wine and 1/2 cup reserved pasta water. Stir in the drained pasta, steamed vegetables and spinach. Cook until the spinach has wilted and the sauce has slightly thickened, adding pasta water as needed.
Stir in three-quarters of the Parmesan and season to taste. Serve, garnished with the remaining Parmesan and torn basil.

HOMEMADE TUNA SALAD

Homemade Tuna Salad image

Provided by Food Network

Categories main-dish

Time 29m

Yield 6 servings

Number Of Ingredients 13

Ingredients

4 1/2 teaspoons sliced green onion tops (green parts only)
1 tablespoon chopped parsley leaves
1/4 teaspoon celery seed
1/4 teaspoon freshly ground black pepper
Lettuce cups or sliced bread
1 tablespoon olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground white pepper
2 (12-ounce) portions tuna steak
1/2 cup plus 1 tablespoon mayonnaise
3 tablespoons finely chopped red onion
6 tablespoons finely chopped celery
1/4 cup sliced pimento stuffed green olives

Steps:

Set a 10-inch saute pan over medium heat and add the olive oil. Once the oil is hot, season the tuna steaks on both sides with the salt and white pepper. Place the seasoned tuna in the saute pan and cook, undisturbed for 5 minutes. Turn the fish over and cook for another 5 minutes. The fish should be just cooked through. Remove the tuna from the pan and allow to rest for 3 to 4 minutes. Flake the tuna steaks into small pieces, place in a medium bowl and add the remaining ingredients.
Use a spatula or large spoon to toss the ingredients until well blended. Serve in lettuce cups, or with your favorite sliced bread for sandwiches.