Tuna Salad Recipes

  • 2 (7 1/16 ounce) bags chunk white tuna in water, drained of liquid (vacuum-sealed)
  • 1/2 cup celery, chopped (about one stalk)
  • 1 (8 ounce) can water chestnuts, chopped
  • 1/4 cup green onion (about two green onions)
  • 1/2 cup mayonnaise (heaping)
  • 1 tablespoon lemon juice
  • 1/2 teaspoon dried dill (or two tsp snipped fresh dill or 1/2 tsp basil, if using chicken instead of tuna)
  • 1/4 teaspoon salt

Best Tuna Salad Ever


Author: Kisskiss

I Adapted This Recipe From Better Homes And Gardens, And It's The Best I've Ever Had. Just Enough Crunch, Just Enough Mayo. It's Perfect! I Like To Serve This In Pita Pockets With A Little Lettuce.

Time: 17m

Yield: 6-8 serving(s)

Number Of Ingredients: 8

  • In a medium bowl, combine tuna, celery, green onions, and water chestnuts.
  • In a separate bowl, stir together mayonnaise, lemon juice, dill, and salt. Fold mixture into tuna mixture.
  • Chill for a couple hours, covered.
Nutrition Facts:

Calories 206, Fat 8.7, SaturatedFat 1.5, Cholesterol 34.5, Sodium 513, Carbohydrate 14.6, Fiber 1.4, Sugar 3.4, Protein 17.4

  • 2 eggs
  • 2 (5 ounce) cans tuna, drained
  • 1 (6 ounce) can crabmeat, shredded
  • ½ cup mayonnaise
  • 1 teaspoon sour cream
  • 1 teaspoon yellow mustard
  • ½ teaspoon dried dill weed
  • ⅛ teaspoon lemon pepper
  • 2 tablespoons dill pickle relish
  • 2 tablespoons sweet pickle relish
  • ¾ cup finely chopped onion

Best Ever Tuna Salad

Salad , Seafood Salad Recipes , Tuna Salad Recipes

Author: Kristy

Creamy, Delicious Tuna Salad With A Surprise Ingredient!

Time: 15m

Yield: 8

Number Of Ingredients: 11

  • Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop finely.
  • In a mixing bowl, combine tuna, crabmeat, mayonnaise, sour cream and mustard. Stir in chopped egg, dill weed, lemon pepper, dill and sweet relish and chopped onion. Mix thoroughly.
Nutrition Facts:

Calories 187.4 calories, Carbohydrate 3.5 g, Cholesterol 80.1 mg, Fat 12.9 g, Fiber 0.4 g, Protein 14.3 g, SaturatedFat 2.2 g, Sodium 260.1 mg, Sugar 2.1 g

  • 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)

The Best Tuna Salad


Author: Food Network Kitchen

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.

Time: 15m

Yield: 3 to 4 servings

Number Of Ingredients: 8

  • 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.
Nutrition Facts:

  • For dressing
  • 1/4 cup red-wine vinegar
  • 2 1/2 tablespoons minced shallot
  • 2 teaspoons Dijon mustard
  • 1 large garlic clove, minced and mashed to a paste with 1/2 teaspoon salt
  • Rounded 1/2 teaspoon anchovy paste
  • 1 cup extra-virgin olive oil
  • 1 1/2 teaspoons minced fresh thyme
  • 1 1/2 tablespoons finely chopped fresh basil
  • For salad
  • 3/4 lb green beans (preferably haricots verts), trimmed
  • 1 1/2 lb small (1- to 2-inch) potatoes (preferably Yukon Gold)
  • 1 1/2 lb (1-inch-thick) tuna steaks
  • Vegetable oil for brushing
  • 1/4 cup drained bottled capers (1 1/2 oz)
  • 3/4 lb Boston lettuce (2 heads), leaves separated and large ones torn into pieces
  • 1 pt cherry or grape tomatoes
  • 2/3 cup Niçoise or other small brine-cured black olives
  • 4 hard-boiled large eggs, quartered
  • 3 tablespoons finely chopped fresh parsley and/or basil

Grilled Tuna Salade Niçoise

Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Kosher , Gourmet , Wheat/Gluten-Free , Lunch , Capers , Dairy Free , No Sugar Added , Summer , Salad , Potato , Fish , Picnic , Leafy Green , Salad Dressing , Tuna

Grilled Tuna Salade Niçoise

Yield: 6 servings

Number Of Ingredients: 20

  • Make dressing:
  • Whisk together vinegar, shallot, mustard, garlic paste, and anchovy paste in a small bowl until combined well, then add oil in a slow stream, whisking until emulsified. Whisk in thyme, basil, and salt and pepper to taste.
  • Cook beans in a 4- to 6-quart pot of boiling salted water , uncovered, until crisp-tender, 3 to 4 minutes, then immediately transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Add potatoes to boiling water and simmer, uncovered, until tender, 15 to 20 minutes, then drain in a colander. Halve potatoes while still warm (peel if desired) and toss with 2 tablespoons dressing in a bowl, then cool.
  • Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.
  • Brush tuna with oil and season with salt and pepper, then grill on lightly oiled rack, uncovered, turning over once, until browned on outside but still pink in center, 6 to 8 minutes total. Let tuna stand 3 minutes, then break into large (3-inch) pieces. Transfer tuna to a large platter and drizzle with 2 to 3 tablespoons dressing and top with capers.
  • Transfer potatoes to platter with tuna, reserving bowl. Drain beans and pat dry. Toss beans in bowl with 1 tablespoon dressing and salt and pepper to taste, then transfer to platter. Toss lettuce in bowl with 2 tablespoons dressing and salt and pepper to taste, then transfer to platter. Toss tomatoes in bowl with 1 tablespoon dressing and salt and pepper to taste, then transfer to platter.
  • Arrange olives and eggs on platter and sprinkle salad with parsley and/or basil. Serve salad with remaining dressing on the side.
Nutrition Facts:

  • 3/4 pound red potatoes
  • 1 1/2 tablespoons Dijon mustard
  • 5 cloves garlic, peeled, crushed and chopped (1 1/2 tablespoons)
  • 1 1/2 tablespoons red-wine vinegar
  • 7 tablespoons extra-virgin olive oil
  • 2 teaspoons salt
  • 3 teaspoons freshly ground pepper
  • 1 1/2 cups water
  • 3/4 pound string beans (preferably haricot verts), tips and strings snapped off
  • 1 yellow pepper
  • 2 very ripe medium-size tomatoes ( 3/4 pounds)
  • 1 1/2 cups sliced red onions
  • 1 cup nicoise or black oil-cured olives
  • 1 pound fresh tuna
  • 1 teaspoon canola oil
  • About 1 dozen red lettuce leaves
  • 1 cup (loose) basil leaves, shredded into large pieces

Salade Niçoise With Fresh Tuna

salads and dressings

Author: Jacques Pepin

In This Elegant Variation Of The Classic French Salad, Seared Fresh Tuna Stands In For The Conventional Canned Sort. The Rest Of The Salad Can Be Assembled A Few Hours Ahead, But The Tuna Should Be Cooked And Placed On Top Of The Salad Just Before It Is Served.

Time: 1h

Yield: 6 servings

Number Of Ingredients: 17

  • Place the potatoes in a saucepan, cover with cool water and bring the water to a boil over high heat. Cover, reduce the heat to low and boil gently for 25 to 35 minutes, until the potatoes are tender but still firm when pierced with a fork. Drain off the water and set the potatoes aside until cool enough to slice.
  • Meanwhile, prepare the dressing. In a large bowl, mix together the mustard, garlic, vinegar, olive oil, 1 teaspoon of salt and 1 teaspoon of pepper. Whisk until it comes together.
  • Peel the potatoes, if desired, and cut into 1/2-inch slices. Toss with the dressing.
  • Bring the 1 1/2 cups of water to a boil in a saucepan. Add the beans, cover and return to a boil. Boil over high heat for 1 to 3 minutes (less for haricot verts and more for larger beans) until just tender but slightly firm to the bite. Drain and run under cold water for a few seconds to stop the cooking and preserve the bright green color. Cut the beans in half.
  • Peel the yellow pepper as best you can with a vegetable peeler (much easier to do if the pepper is firm and thick-walled). Then cut the pepper through the pleats, remove and discard the seeds and continue peeling the skin from the pieces. Pile up the peeled pepper wedges and cut them into thin julienne strips (about 1 1/2 cups). Cut the tomatoes in half crosswise, press out the seeds and cut the unpeeled flesh into 1-inch pieces.
  • No more than 1 hour before serving, add the beans, yellow pepper, red onions, tomatoes and black olives to the potatoes. Mix well.
  • When almost ready to serve, heat 1 large cast-iron or heavy skillet over high heat for about 2 minutes, until very hot. Sprinkle the tuna with the remaining 2 teaspoons of black pepper and 1 teaspoon of salt and then roll in the canola oil. Place the tuna steak in the hot skillet and sauté over high heat for about 2 minutes, turning once, until lightly browned on the outside and cooked until rare on the inside. Cut into 1/2-inch slices.
  • To serve, line a large platter with the lettuce leaves. Mound the salade niçoise in the center of the platter and place the sliced tuna and the basil leaves on top. Serve immediately.
Nutrition Facts:

@context http, Calories 350, UnsaturatedFat 16 grams, Carbohydrate 23 grams, Fat 20 grams, Fiber 5 grams, Protein 22 grams, SaturatedFat 3 grams, Sodium 991 milligrams, Sugar 5 grams, TransFat 0 grams

  • 2 garlic cloves, minced
  • 1 teaspoon Dijon mustard
  • 3 tablespoons red wine vinegar
  • 1/2 lemon, juiced
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 tablespoons minced fresh tarragon
  • Sea salt and freshly ground black pepper
  • 1/2 cup extra-virgin olive oil
  • 1 pound small red new potatoes, scrubbed and halved
  • 8 large eggs
  • 1/2 pound haricots verts or French green beans, stems trimmed
  • 2 pounds fresh sushi-quality tuna
  • 2 tablespoons extra-virgin olive oil
  • Sea salt and freshly ground black pepper
  • 1 pint teardrop or cherry tomatoes, halved
  • 1 cup nicoise olives
  • 16 anchovy fillets
  • 16 caper berries with stems
  • 1/2 bunch fresh chives, snipped in 1/2

Salad Nicoise With Seared Tuna


Author: Tyler Florence

Time: 45m

Yield: 8 servings

Number Of Ingredients: 19

  • To make the vinaigrette: combine all ingredients in a mason jar. Screw the cap on the jar and shake the vinaigrette vigorously to emulsify. Set the dressing aside while preparing the salad so the flavors can marry.
  • Cooking the potatoes, eggs, and green beans in the same pot cuts down on prep time and clean up. To do this, put the potatoes in a large saucepan, add water to cover and a nice pinch of salt; bring to a boil over medium heat. Simmer the potatoes for 12 minutes to give them a head start, and then add the eggs. Place a steamer basket or colander on top of the simmering water. Put the green beans in the steamer and cover with a lid. Steam the beans for 5 minutes until crisp-tender while continuing to cook the potatoes until fork tender. Drain out the water and put the potatoes, eggs, and green beans in a colander; rinse briefly under cold water. Peel the shells off the eggs and cut them in 1/2 lengthwise.
  • Place a large skillet over medium-high heat. Rub the tuna on all sides with olive oil, and a bit of the vinaigrette; season with a fair amount of salt and pepper. Lay the tuna in the hot pan and sear for approximately 2 minutes on each side; as the tuna cooks, the red meat will become whiter. Transfer the tuna to a cutting board and slice.
  • To assemble the salad: combine the potatoes, green beans, tomatoes, olives, anchovies, capers, and chives in a large mixing bowl. Take the vinaigrette and give it another good shake to recombine. Drizzle the salad with enough vinaigrette to fully moisten and toss gently to coat; season with salt and pepper. Take care not to mush up the ingredients - the important thing about salad nicoise is that it is arranged nicely on a platter with all the elements keeping their individual integrity. Put the tossed salad down the center of a serving platter and lay the seared tuna attractively across the top and the eggs around the rim. Drizzle with the remaining vinaigrette and serve.
Nutrition Facts:

  • 2 cans (6 oz each) tuna in water, drained
  • 1/2 cup chopped celery
  • 1/4 cup chopped onion
  • 1/2 cup mayonnaise or salad dressing
  • 1 teaspoon lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 8 slices bread

Tuna Salad Sandwiches


Author: Betty Crocker Kitchens

For Many People, Those Days When You Had A Tuna Salad Sandwich For Lunch Are Still Some Of The Happiest Childhood Memories. Bring Back Those Days With A Simple Lunch That Satisfies Your Nostalgic Cravings For A Simple, Homemade Sandwich.

Time: 15m

Yield: 4

Number Of Ingredients: 8

  • In a medium bowl, mix the tuna, celery, onion, mayonnaise, lemon juice, salt and pepper.
  • Spread tuna mixture on 4 bread slices. Top with remaining bread slices.
Nutrition Facts:

Calories 410, Carbohydrate 29 g, Cholesterol 30 mg, Fat 4, Fiber 1 g, Protein 21 g, SaturatedFat 4 g, ServingSize 1 Sandwich, Sodium 870 mg, Sugar 4 g, TransFat 0 g

TUNA SALAD Ingredient:
  • 2 pounds very fresh tuna steak, cut 1-inch thick
  • 4 tablespoons olive oil, plus extra for brushing
  • 2 1/2 teaspoons kosher salt, plus extra for sprinkling
  • 1/2 teaspoon coarsely ground black, plus extra for sprinkling
  • 2 limes, zest grated
  • 1 teaspoon wasabi powder
  • 6 tablespoons freshly squeezed lime juice (3 limes)
  • 2 teaspoons soy sauce
  • 10 dashes hot sauce (recommended: Tabasco)
  • 1 to 2 ripe Hass avocados, medium diced
  • 1/4 cup minced scallions, white and green parts (2 scallions)
  • 1/4 cup red onion, small diced

Tuna Salad


Author: Ina Garten

Time: 12m

Yield: 4 servings

Number Of Ingredients: 12

  • Brush the tuna steaks with olive oil, and sprinkle with salt and pepper. Place the tuna steaks in a very hot saute pan and cook for only 1 minute on each side. Set aside on a platter.
  • Meanwhile, in a small bowl, combine the olive oil, salt, pepper, lime zest, wasabi, lime juice, soy sauce and hot sauce. Add the avocados to the vinaigrette.
  • Cut the tuna in chunks and place it in a large bowl. Add the scallions and red onion and mix well. Pour the vinaigrette mixture over the tuna and carefully mix.
Nutrition Facts:

  • 2 lb fresh tuna, steamed well done
  • 16 oz sweet salad cubes (pickles), drained
  • 1/2 c finely chopped onions
  • 1/2 c finely chopped celery
  • 1 tsp white pepper
  • 1/2 tsp salt
  • 1 Tbsp capers
  • 3/4 c mayonnaise (I use Dukes)
  • 4 oz diced pimentos, drained

Outer Banks Fresh Tuna Salad

Tuna Salads

Author: Geraldine Quesenberry

One Bite Of This Tuna, And You'll Never Want To Eat Tuna From The Can Again! This Would Be A Perfect Choice To Serve At Your Next Party... Or Most Any Time!

Time: 1h

Number Of Ingredients: 9

  • 1. Flake tuna and mix well using your hands with all ingredients. Store in refrigerator up to 7 days. Makes 4 pounds.
Nutrition Facts:

  • 12 ounces tuna steaks
  • 6 cups leafy greens
  • 1 cup cherry tomatoes, sliced
  • 1/3 cup red onion
  • 1/3 cup black olives, sliced
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey
  • 2 teaspoons sesame oil
  • 2 teaspoons sesame seeds, toasted
  • 1/2 teaspoon garlic, minced
  • 1/2 teaspoon gingerroot, minced
  • 3 tablespoons cilantro, chopped (or parsley)

Fresh Seared Tuna Steak Salad


Author: Abby Girl

Make And Share This Fresh Seared Tuna Steak Salad Recipe From Food.com.

Time: 15m

Yield: 4 serving(s)

Number Of Ingredients: 13

  • In a skillet or grill pan sprayed with cooking spray, cook tuna over medium high heat for about 5 mnutes, turning once, or until medium rare. Set aside.
  • To make salad; In a serving bowl, toss lettuce, tomatoes, onion s and olives.
  • Dressing: In a small bowl, combine dressing ingedients, reserving 1 tsp sesame seeds.
  • Slice tuna thinly; place over top of salad. Pour dressing over; toss gently. Sprinkle with cilantro and remaining sesame seeds.
Nutrition Facts:

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