Chopped Salad With Tuna Recipes
CHOPPED SALAD WITH TUNA
The secret to making a great chopped salad is to cut the ingredients into chunks that are all the same size and to include contrasting textures. Instead of using tuna, try leftover cooked chicken.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 25m
Number Of Ingredients 9
Steps:
- Place vinegar in a large salad bowl. Add 1/4 teaspoon salt and 1/2 teaspoon pepper. Slowly add the oil in a steady stream, whisking to emulsify.
- Add the remaining ingredients to the bowl, and toss well to combine.
BEST EVER TUNA SALAD
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
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
CHOPPED SALAD WITH TUNA - SOUTH BEACH
From The South Beach Diet Book, this salad is very fresh and light, but still filling. The flavor of the veggies is enhanced by the tangy dressing.
Provided by Ms B.
Categories Tuna
Time 10m
Yield 1 serving(s)
Number Of Ingredients 11
Steps:
- To make the salad: Layer the tuna, cucumber, tomato, avocado, celery, radishes, and lettuce in a large bowl.
- To make the dressing: Mix the olive oil, lime juice, garlic and pepper.
- Drizzle dressing over the salad.
COLORFUL CHOPPED SALAD WITH OIL-CURED TUNA
This tastes like summer. The salty tuna, the bitter Radicchio... the sweet summer tomatoes and the sour from vinegar. Perfectly balanced.
Provided by TooAllergic
Categories Lunch/Snacks
Time 47m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Season the vinegar and lemon juice with salt and pepper in a medium-size bowl.
- Shave the red onion and radishes, as thin as possible, and add to the seasoned vinegar. Let sit for 1/2 an hour, or so.
- Trim and dice the green beans (slice into small rounds). Blanch them in boiling, salted water for 1 1/2 minutes and then shock them in ice water. Drain. Place in large bowl. The following ingredients go into this bowl.
- Trim and dice the fennel bulbs, discarding the tough core. They should be small like the green beans.
- Peel and dice the carrots (again, small).
- Halve the tomatoes, finely shred the radicchio and dice the cucumber.
- Finally, add the rinsed garbanzos, the Quinoa (I keep cooked on hand to throw in soups and salads), the tuna and fresh herbs. Toss lightly and dress with the onion and radish "vinaigrette".
Nutrition Facts : Calories 371.9, Fat 6.5, SaturatedFat 1.3, Cholesterol 32.3, Sodium 833.5, Carbohydrate 51.9, Fiber 12.9, Sugar 4.9, Protein 29.8
TUNA-TOPPED CHOPPED SALAD-TO-GO
This HEALTHY LIVING chopped salad is ready to eat on the go, made with tuna, feta and the classic Greek veggie trio of tomatoes, cucumbers and red onions.
Provided by My Food and Family
Categories Home
Time 5m
Yield Makes 1 serving.
Number Of Ingredients 8
Steps:
- Spoon dressing into 3-cup resealable container; top with remaining ingredients. Cover with lid.
- Refrigerate until ready to pack in insulated lunch bag.
- Shake container to coat salad with dressing just before serving.
Nutrition Facts : Calories 240, Fat 13 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 930 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 19 g
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- Mix the onion and vinegar in a small bowl. Cover and set aside for 10 minutes, stirring halfway through.
- Combine the fennel, green beans, carrots, chickpeas, tomatoes, and radicchio in a large bowl. Gently toss.
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