Zippy Tuna Salad Food

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THE BEST TUNA SALAD



The Best Tuna Salad image

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

Two 6-ounce cans white meat tuna packed in water, drained
2 tablespoons minced celery
2 tablespoons minced red onion, soaked in cold water for 5 minutes and drained
1 teaspoon minced flat-leaf parsley
1/3 cup prepared mayonnaise
1 tablespoon whole-grain mustard
Freshly ground black pepper
Freshly squeezed lemon juice (optional)

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.

GRILLED TUSCAN TUNA SALAD



Grilled Tuscan Tuna Salad image

Provided by Bobby Flay

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 24

One 1 1/2 pound fresh tuna steak
2 teaspoons ground fennel
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Canola oil, for brushing
3 tablespoons fresh lemon juice, plus 1 to 2 tablespoons for serving
3 tablespoons white wine vinegar
1 teaspoon Dijon mustard
1 teaspoon finely chopped fresh rosemary
2 anchovy fillets, patted dry and finely chopped
1 clove garlic, smashed to a paste
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1/2 cup extra virgin Tuscan olive oil
Honey, if needed
One 15-ounce can cannellini beans, drained, rinsed well and drained again
1 cup Gaeta olives, pitted
1/2 bulb fresh fennel, thinly sliced
1/2 red onion, thinly sliced
4 ounces mixed baby greens
1/4 cup chopped fresh basil
1/4 cup chopped fresh-flat leaf parsley
Loaf of Tuscan bread, grilled and drizzled with extra-virgin olive oil
Loaf of Tuscan bread, grilled and drizzled with extra-virgin olive oil

Steps:

  • For the tuna: Remove the tuna from the refrigerator 20 minutes before grilling. Heat a charcoal or gas grill to high for direct grilling. Mix together the fennel, salt and pepper in a small bowl.
  • Brush the tuna with canola oil on both sides and sprinkle with the spice mixture. Grill until charred on both sides and cooked to medium doneness, about 5 minutes per side. Remove and let rest for 5 minutes. Cut into medium dice.
  • For the salad dressing: Whisk together the lemon juice, vinegar, mustard, rosemary, anchovies and garlic in a small bowl and season with salt and pepper. Slowly pour in the olive oil while whisking, until it all emulsifies. For a sweeter and thicker texture, whisk in a teaspoon of honey at a time, until desired taste and consistency is reached.
  • For the salad: Combine the beans, olives, fennel, onion and tuna in a large bowl. Add the dressing and gently toss to coat. Add the greens, basil and parsley , season with salt and pepper, and toss again.
  • For serving: Mound the salad on a platter and sprinkle the remaining lemon juice over the top.

ZIPPY TUNA



Zippy Tuna image

Great as a snack on crackers, especially butter crackers. This tuna has a little kick.

Provided by Ari Lin

Categories     Salad     Seafood Salad Recipes     Tuna Salad Recipes

Time 5m

Yield 8

Number Of Ingredients 7

1 (5 ounce) can chunk light tuna in water, drained and flaked
2 tablespoons mayonnaise
1 tablespoon prepared yellow mustard
1 ½ teaspoons creamy prepared horseradish
1 teaspoon lemon juice
1 teaspoon garlic powder
1 pinch salt

Steps:

  • Mix tuna, mayonnaise, yellow mustard, horseradish, lemon juice, garlic powder, and salt together in a bowl.

Nutrition Facts : Calories 46.1 calories, Carbohydrate 0.6 g, Cholesterol 6 mg, Fat 3 g, Fiber 0.1 g, Protein 4.2 g, SaturatedFat 0.5 g, Sodium 71.8 mg, Sugar 0.2 g

ZINGY TUNA SALAD



Zingy Tuna Salad image

I was hungry for tuna, but wanted something a little different than your every day tuna salad. So, I put my thinking cap on and opened the spice cabinet and this is what I came up with! I hope you enjoy it!!

Provided by love4culinary

Categories     Spreads

Time 10m

Yield 2-3 serving(s)

Number Of Ingredients 7

1 (6 ounce) can tuna, drained
1 1/2 tablespoons celery, finely chopped
3 teaspoons mayonnaise (more or less as desired)
1 teaspoon curry powder (more or less as desired)
1 1/2 teaspoons onions, minced (more or less as desired) or 1/4 teaspoon onion salt (if using this, taste before adding more salt)
1/4 teaspoon ground black pepper
1/3 teaspoon salt

Steps:

  • mix all ingredients together and serve over lettuce or on your favorite bread, toasted kaiser roll, bun, crackers, etc.
  • Its wonderful!

Nutrition Facts : Calories 156.9, Fat 6.8, SaturatedFat 1.5, Cholesterol 34.2, Sodium 477.8, Carbohydrate 2.9, Fiber 0.5, Sugar 0.7, Protein 20.1

ZESTY TUNA SALAD



Zesty Tuna Salad image

This takes boring canned tuna and adds a little zing to it. Dill pickle relish works great, too.

Provided by Sandi

Categories     Salad     Seafood Salad Recipes     Tuna Salad Recipes

Time 5m

Yield 2

Number Of Ingredients 7

1 (5 ounce) can tuna, drained
1 teaspoon mayonnaise
1 teaspoon sweet pickle relish
1 teaspoon Dijon-style prepared mustard
1 stalk celery, chopped
¼ cup chopped onion
¼ teaspoon ground black pepper

Steps:

  • Mash tuna in a small bowl with a fork. Add mayonnaise, pickle relish, mustard, celery, onion, and black pepper; stir to combine. Chill and serve.

Nutrition Facts : Calories 107.3 calories, Carbohydrate 4.1 g, Cholesterol 19.8 mg, Fat 2.4 g, Fiber 0.7 g, Protein 16.5 g, SaturatedFat 0.4 g, Sodium 144.8 mg, Sugar 1.9 g

ZIPPY TUNA SALAD



Zippy Tuna Salad image

"With crunchy pecans and sweet pineapple, this tuna salad is my favorite," relates Tammy Toups of Beaumont, Texas.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 3 cups.

Number Of Ingredients 12

1 can (8 ounces) crushed pineapple
1 can (12 ounces) tuna, drained and flaked
2 hard-boiled large eggs, chopped
1/2 cup chopped celery
1/4 cup chopped onion
6 tablespoons mayonnaise
1/2 teaspoon Dijon mustard
1/4 teaspoon Creole seasoning
1/8 teaspoon minced garlic
Dash celery salt
Dash cayenne pepper
1/4 cup chopped pecans

Steps:

  • Drain pineapple, reserving 2 tablespoons juice. Combine pineapple, tuna, eggs, celery and onion. In a small bowl, combine reserved pineapple juice, mayonnaise, mustard and seasonings. Add to tuna mixture; mix well. Chill. Add pecans just before serving.

Nutrition Facts : Calories 260 calories, Fat 17g fat (2g saturated fat), Cholesterol 93mg cholesterol, Sodium 350mg sodium, Carbohydrate 10g carbohydrate (8g sugars, Fiber 1g fiber), Protein 17g protein.

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

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.

PAUL'S ZIPPY TUNA SALAD



Paul's Zippy Tuna Salad image

Make and share this Paul's Zippy Tuna Salad recipe from Food.com.

Provided by DianeNJ

Categories     Spreads

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 4

2 (6 ounce) cans solid white tuna packed in water (drained)
1/4 cup Hellmann's mayonnaise
2 -4 drops louisiana hot sauce (I use Frank's)
1/4 cup sharp cheddar cheese (grated)

Steps:

  • Drain tuna and use fork to break in smaller chunks. Mix well with mayonnaise and hot sauce. Fold in cheese and serve.
  • Great on toast!
  • Makes 4 to 5 sandwiches or enough for 1 sleeve of crackers.

Nutrition Facts : Calories 194.6, Fat 9.8, SaturatedFat 2.9, Cholesterol 46.9, Sodium 473.9, Carbohydrate 3.6, Sugar 1, Protein 22

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