Chinese Tuna Salad Recipes

CHOW MEIN TUNA SALAD

Chow Mein Tuna Salad image

This recipe is a delicious variation on standard tuna salad. Served over a bed of crunchy chow mein noodles, this creamy tuna salad makes a quick yet memorable supper.-Marilyn A. Coomer, Louisville, Kentucky

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

3 cans (12 ounces each) white water-packed tuna, drained and flaked
1-1/2 cups mayonnaise
1-1/2 cups chopped cashews
3/4 cup finely chopped green onions
3 jars (2 ounces each) diced pimientos, drained and finely chopped
3 tablespoons finely chopped green pepper
3 tablespoons sour cream
1 tablespoon cider vinegar
3/4 teaspoon salt
3 cups chow mein noodles

Steps:

Place tuna in a large bowl; set aside. In another large bowl, combine the mayonnaise, cashews, onions, pimientos, green pepper, sour cream, vinegar and salt. , Pour over tuna and toss to coat. Serve with chow mein noodles.

Nutrition Facts : Calories 804 calories, Fat 69g fat (11g saturated fat), Cholesterol 42mg cholesterol, Sodium 1112mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 2g fiber), Protein 22g protein.

BEST EVER TUNA SALAD

Best Ever Tuna Salad image

Creamy, delicious tuna salad with a surprise ingredient!

Provided by Kristy

Categories Salad Seafood Salad Recipes Tuna Salad Recipes

Time 15m

Yield 8

Number Of Ingredients 11

Ingredients

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

Steps:

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

ASIAN TUNA SALAD

Asian Tuna Salad image

It's spicy and super-addictive! Serve with lettuce as lettuce wraps. Great with crackers and pita bread, too.

Provided by mimilulu

Categories Salad Seafood Salad Recipes Tuna Salad Recipes

Time 20m

Yield 12

Number Of Ingredients 14

Ingredients

5 (5 ounce) cans chunk light tuna in water, drained and flaked
½ cup sweetened dried cranberries (such as Craisins®)
½ cup finely chopped carrot
¼ cup chopped green onions
¼ cup finely chopped cilantro
1 tablespoon sesame seeds
1 ½ teaspoons ground ginger
1 ½ teaspoons ground red chile pepper
¾ teaspoon kosher salt
½ cup light mayonnaise
¼ cup Asian chile paste (such as sambal oelek)
2 tablespoons sesame oil
1 tablespoon light soy sauce
1 tablespoon honey

Steps:

Mix tuna, cranberries, carrot, green onions, cilantro, sesame seeds, ginger, ground chile pepper, and kosher salt together in a large bowl.
Whisk mayonnaise, chile paste, sesame oil, soy sauce, and honey together in a separate bowl; add to tuna mixture and stir to coat.

Nutrition Facts : Calories 155.5 calories, Carbohydrate 10.4 g, Cholesterol 19.2 mg, Fat 7.1 g, Fiber 0.6 g, Protein 13.8 g, SaturatedFat 1.4 g, Sodium 305.8 mg, Sugar 7.1 g

CHINESE TUNA SALAD

Chinese Tuna Salad image

From my sister in law, this was a HUGE hit at a bridal shower. It makes a lot and can be halved. You can use low fat or dairy free variations on sour cream.

Provided by Sarah Chana

Categories Tuna

Time 15m

Yield 12 serving(s)

Number Of Ingredients 11

Ingredients

2 (7 1/2 ounce) cans tuna
1 head iceberg lettuce, shredded
2 carrots, shredded
1 red pepper, chopped
10 ounces frozen peas, thawed
1 small red onion, sliced thin
salt and pepper, to taste
sunflower seeds, to taste
2 (4 ounce) cans chinese noodles
1 cup sour cream
1 cup mayonnaise

Steps:

Mix together the first seven ingredients.
Mix together sour cream and mayonnaise to make a dressing; set aside.
Just before serving, add seeds and noodles to the big mixture.
Dress with dressing and serve.

SEARED TUNA SALAD WITH ASIAN VINAIGRETTE

Seared Tuna Salad with Asian Vinaigrette image

Provided by Food Network Kitchen

Categories appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 19

Ingredients

1/4 cup rice wine vinegar
1 tablespoon soy sauce
1/2 lime, juiced
1 teaspoon grated ginger
1 teaspoon Chinese mustard
1 tablespoon chopped cilantro
1/2 cup canola oil
1 1/2 pounds Ahi tuna loin, cut in 4 strips
Salt and pepper
2 tablespoons dark sesame oil
1/3 cup sesame seeds
1 bunch mizuna greens
1 bunch arugula greens
3 cups torn red leaf lettuce
3 cups torn green leaf lettuce
2 green onions, chopped
1/2 cup fried rice noodles
1/4 cup slivered almonds, toasted
1 navel orange, peeled and sectioned

Steps:

In a small bowl, whisk together the vinegar, soy sauce, lime, ginger, mustard and cilantro. Pour in the oil and continue to whisk until emulsified.
Season the tuna fillets with salt and pepper; lightly coat with oil. Put sesame seeds on a plate. Coat top and bottom of each fillet with seeds. Heat a large, dry skillet over high heat. Add fillets; cook about 3 minutes. Turn; cook until desired doneness, about 3 to 4 minutes for rare. Slice the tuna into 1-inch thick strips.
Mix the greens together and spread out on a platter. Add the green onions, rice noodles almonds, and orange segments. Lay the tuna strips on top then drizzle with the vinaigrette. Season with salt and pepper and serve immediately.

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

Ingredients

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.

ASIAN CANNED TUNA SALAD

Asian Canned Tuna Salad image

A simple tuna salad with Asian ingredients that tastes great on top of bok choy leaves or in a sandwich.

Provided by Abraham Ray

Categories Salad Seafood Salad Recipes Tuna Salad Recipes

Time 15m

Yield 3

Number Of Ingredients 8

Ingredients

1 (12 ounce) can tuna, drained
1 cup shredded peeled daikon radish
⅓ cup mayonnaise
¼ cup tahini
¼ cup soy sauce, or to taste
¼ teaspoon wasabi paste
½ teaspoon sesame seeds, or to taste
3 bok choy leaves

Steps:

Combine tuna, daikon, mayonnaise, tahini, soy sauce, wasabi, and sesame seeds in a bowl; mix well. Serve on top of bok choy leaves.

Nutrition Facts : Calories 446.2 calories, Carbohydrate 8.3 g, Cholesterol 42.9 mg, Fat 31.3 g, Fiber 2.7 g, Protein 34.3 g, SaturatedFat 4.7 g, Sodium 1462 mg, Sugar 1.4 g

KIMCHI TUNA SALAD

Kimchi Tuna Salad image

Kimchi and canned tuna make a popular combination in Korean cooking. These two pantry staples are found together in a number of dishes like kimchi jjigae and kimbap, and here they are the basis of a lively, fortifying salad. Combine them with fresh ginger and celery for crunch (or an equal amount of other crunchy vegetables, like thinly sliced sugar snap or snow peas, radishes, carrot, cabbage or fennel). The dressing is made using the spicy liquid from the kimchi jar, rice wine vinegar and sesame oil, but because each jar of kimchi is different, you may want to tweak the seasonings to taste. Eat the salad on its own; with gim, or seaweed, as a hand roll; or with something starchy to balance the punch, like a burger bun, rice, boiled potatoes, soba or ramen noodles.

Provided by Ali Slagle

Categories dinner, lunch, quick, weekday, salads and dressings, main course

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

1 (16-ounce) jar cabbage kimchi, including juice
2 tablespoons unseasoned rice wine vinegar, plus more to taste (or lemon or lime juice or 1 tablespoon fish sauce)
3 teaspoons toasted sesame oil, plus more to taste
10 to 12 ounces canned tuna (preferably oil-packed), drained
6 celery stalks, thinly sliced crosswise (about 2 cups)
1 (2-inch) piece fresh ginger, peeled and thinly sliced into less than 1/4-inch-thick matchsticks
Mayonnaise (optional)
Red-pepper flakes, gochugaru or sambal oelek (optional)
1 tablespoon toasted sesame seeds or furikake (optional)

Steps:

Place a colander in a medium bowl and drain the kimchi. Coarsely chop the kimchi; you should have about 2 cups.
To the medium bowl with the kimchi juice, add the rice wine vinegar and sesame oil; stir to combine. Stir in the tuna and celery, breaking up the tuna into large chunks.
Add the chopped kimchi and ginger, and stir to combine. Because each batch of kimchi tastes different, it's important to taste and adjust seasonings. If it needs more tang, add more rice wine vinegar. If it's too intense, add more oil or even mayonnaise. If you want it spicier, add red-pepper flakes, gochugaru or sambal.
Serve with a sprinkle of sesame seeds, if desired. The salad keeps in the refrigerator for up to 3 days.

GREEK-STYLE TUNA SALAD

Greek-Style Tuna Salad image

I had this in a restaurant once and it was so good I had to go home and recreate it. I have it with spinach stuffed in a pita or sandwich. I've cut back on the dressing to keep the calorie count low but adding more is yummy!

Provided by Jen M.

Categories Salad Seafood Salad Recipes Tuna Salad Recipes

Time 5m

Yield 1

Number Of Ingredients 5

Ingredients

1 (5 ounce) can chunk light tuna in water, drained
1 tablespoon chopped red onion
2 teaspoons prepared Greek vinaigrette salad dressing (such as Kraft®)
3 pitted Kalamata olives, chopped
1 tablespoon crumbled feta cheese

Steps:

Mix the tuna, onion, salad dressing, olives, and feta cheese together in a bowl.

Nutrition Facts : Calories 239.9 calories, Carbohydrate 2.7 g, Cholesterol 46.2 mg, Fat 9.7 g, Fiber 0.3 g, Protein 33.7 g, SaturatedFat 2.6 g, Sodium 428.9 mg, Sugar 1.1 g

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