Classic Tuna Salad Recipe With Noodles Recipe For Deviled

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TUNA PASTA SALAD



Tuna Pasta Salad image

This Tuna Pasta Salad with shell noodles, peas, tuna, celery, and Greek yogurt is fast, healthy, and a dish your whole family can enjoy!

Provided by Lauren Allen

Categories     Main Course     Side Dish

Time 15m

Number Of Ingredients 9

8 ounces small shells pasta (, or your favorite bite-size pasta)
7 ounces canned albacore white tuna, packed in water (, drained)
2 ribs celery (, chopped)
1/4 cup red onion (, chopped)
1 cup frozen peas
1/2 cup mayonnaise
1/2 cup plain Greek yogurt
dried dill weed (, to taste, optional)
salt and freshly ground black pepper (, to taste)

Steps:

  • Cook noodles according to package instructions, until al dente. Drain.
  • In a large bowl add chopped onion and celery, peas, cooked pasta, and drained tuna.
  • In a separate bowl, mix the mayo and Greek yogurt.
  • Stir half of the sauce into the pasta mixture and toss to evenly coat. Season with salt and pepper and dried dil, to taste.
  • Refrigerate pasta and remaining sauce separately, covered, for 30 min. Stir in remaining sauce and serve immediately.

Nutrition Facts : Calories 291 kcal, Carbohydrate 42 g, Protein 16 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 16 mg, Sodium 275 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

CAESAR TUNA "NOODLE" SALAD



Caesar Tuna

Here's a distinctive dinner made with Betty Crocker® Suddenly Salad® Caesar salad mix. Packed with tuna, peas and Parmesan cheese, this pasta salad makes a wonderful meal.

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 1h25m

Yield 4

Number Of Ingredients 11

1 box (7.25 oz) Betty Crocker™ Suddenly Salad® Caesar salad mix
1 package (9 oz) frozen baby sweet peas
1/4 cup olive oil
1/4 cup mayonnaise or salad dressing
2 tablespoons milk
1 medium stalk celery, sliced (1/2 cup)
4 medium green onions, thinly sliced (1/4 cup)
1 can (12 oz) albacore tuna, drained
1/4 cup shredded Parmesan cheese (1 oz)
12 leaves romaine lettuce
1 lemon, cut into 8 wedges

Steps:

  • Fill 3-quart saucepan 2/3 full of water; heat to boiling. Add Pasta. Gently boil, uncovered, 12 minutes , stirring occasionally and adding peas during last 2 minutes of cooking. Drain. Rinse with cold water to cool; drain well.
  • Meanwhile, in large bowl, combine Seasoning and Crouton Blend, oil, mayonnaise and milk. Stir in celery and green onions. Add tuna and cheese; mix well. Stir in cooked pasta.
  • Cover; refrigerate about 1 hour or until chilled. Place 3 leaves lettuce on each of 4 plates. Divide salad evenly over lettuce; top each with 2 lemon wedges.

Nutrition Facts : Calories 590, Carbohydrate 50 g, Cholesterol 35 mg, Fat 4, Fiber 5 g, Protein 34 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1160 mg, Sugar 8 g, TransFat 0 g

TUNA PASTA SALAD



Tuna Pasta Salad image

Here's a potluck idea to please a crowd! Easy tuna pasta salad is made with convenient canned tuna and frozen peas, plus an extra-fun topping: potato chips!

Categories     weeknight meals     main dish     salad

Time 50m

Yield 4-6 servings

Number Of Ingredients 15

8 oz. large pasta shells
3/4 c. mayonnaise
1/2 c. sour cream
3 tbsp. fresh lemon juice
2 tbsp. chopped fresh parsley
1 1/2 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. ground black pepper
2 5-oz. cans albacore tuna, drained
1 c. frozen green peas, thawed
1/2 c. chopped celery (about 2 stalks)
1/2 c. chopped red bell pepper
1/4 c. chopped red onion
Lettuce, for serving
Potato chips, crushed

Steps:

  • Cook the pasta according to the package directions. Drain and rinse under cold water to cool the pasta. Let stand 5 minutes.
  • Whisk together the mayonnaise, sour cream, lemon juice, parsley, salt, garlic powder, and pepper in a large bowl. Add the pasta, tuna, peas, celery, bell pepper, and onion. Gently fold together until well coated, making sure not to break up the tuna too much.
  • Cover and refrigerate for 30 minutes. Spoon into a serving bowl lined with lettuce leaves. Top with chips just before serving.

DEVILED EGG NOODLE SALAD



Deviled Egg Noodle Salad image

Just so everybody's clear, we are not making deviled eggs and then turning them into a noodle salad. We are actually making a salad with the same flavors, using egg noodles. Because we use so many ingredients that typically are used for deviled eggs, this salad really did have a similar flavor profile, and tastes amazing. Garnish the salad with freshly chopped chives and green onions.

Provided by Chef John

Categories     Salad     100+ Pasta Salad Recipes

Time 2h35m

Yield 8

Number Of Ingredients 15

⅔ cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons white vinegar
1 teaspoon paprika
¼ teaspoon ground black pepper
¼ teaspoon cayenne pepper, or to taste
2 teaspoons hot sauce, or to taste
½ teaspoon Worcestershire sauce
1 teaspoon white sugar
1 (8 ounce) package egg noodles
¾ cup thinly sliced red bell pepper
½ cup thinly sliced celery
¼ cup thinly sliced green onion, white and light green parts only
½ cup peeled carrot strips
1 teaspoon kosher salt, or more to taste

Steps:

  • Combine mayonnaise, Dijon mustard, vinegar, paprika, black pepper, cayenne, hot sauce, Worcestershire, and sugar in a large bowl with a whisk. Refrigerate until needed.
  • Fill a large pot with well salted water and bring to a rapid boil. Cook egg noodles at a boil until just barely tender, 7 to 8 minutes. Drain immediately and rinse under cold tap water until cool to the touch. Drain well and transfer to a mixing bowl.
  • Add bell pepper, celery, green onions, carrot, and salt to the noodles. Toss well with dressing to combine. Wrap and refrigerate for at least 2 hours before serving, tossing occasionally for best results.
  • Toss before serving and adjust seasonings if needed.

Nutrition Facts : Calories 257 calories, Carbohydrate 24.3 g, Cholesterol 30.5 mg, Fat 15.9 g, Fiber 1.8 g, Protein 4.5 g, SaturatedFat 2.5 g, Sodium 491.2 mg, Sugar 2.5 g

JAPANESE-STYLE TUNA NOODLE SALAD



Japanese-Style Tuna Noodle Salad image

Here's a simple udon salad I picked up from the chef and entrepreneur Bart van Olphen, who elevates canned tuna to the heights of deliciousness. Van Olphen dresses the noodles in what he calls wafu dressing, which translates roughly as Japanese-style: a sweet-salty vinaigrette of soy, sesame oil, mirin and rice vinegar. I add a little sweet miso for texture and taste, and increase the amount of seaweed in the salad as well. Garnish with sesame seeds or furikake, the Japanese seasoning blend, and you have a superior tuna casserole. It is as good served cold as hot.

Provided by Sam Sifton

Categories     dinner, weeknight, noodles, salads and dressings, seafood, main course

Time 30m

Yield 4 servings

Number Of Ingredients 11

1/4 cup cut dried wakame seaweed
8 ounces dried udon noodles (or whatever noodles you have on hand)
1 to 2 tablespoons furikake or sesame seeds
10 to 12 ounces tuna in oil, drained
2 scallions, trimmed and thinly sliced
2 tablespoons sesame oil
2 tablespoons canola oil
2 tablespoons rice wine vinegar
1 tablespoon mirin
1 tablespoon soy sauce
1 teaspoon sweet miso

Steps:

  • Bring a large pot of water to a boil over high, and set the wakame in a small bowl. Once the water comes to a boil, ladle or pour enough over the wakame to cover it by 2 inches; let the wakame soak for 10 minutes. Transfer the wakame to a colander to drain and cool; set aside.
  • While the wakame soaks, cook the noodles according to the package instructions.
  • Meanwhile, prepare the dressing: In a measuring cup or bowl, whisk to combine the sesame oil, canola oil, rice wine vinegar, mirin, soy sauce and miso; set aside.
  • In a small skillet, lightly toast the sesame seeds, if using, over medium-low heat until fragrant; set aside.
  • Drain the cooked noodles in the colander, then transfer to a wide, shallow serving bowl. Add the wakame and about 3/4 of the dressing, and toss to coat. Divide the noodles among 4 bowls. Top each portion with tuna, drizzle with the remaining dressing, then sprinkle with the scallions and furikake or sesame seeds. Serve hot, cold or anywhere in between.

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