Conchiglie Salad With Tuna Lettuce Recipes

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CHOPPED SALAD WITH TUNA



Chopped Salad with Tuna image

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

2 tablespoons white-wine vinegar
Salt and pepper
1/4 cup olive oil
1 head romaine lettuce (about 1 pound), chopped into 1-inch pieces
1 can (15 1/2 ounces) chickpeas, drained and rinsed
1 can (6 ounces) tuna in oil, drained and flaked
1/2 cup black olives (about 20), such as Kalamata, Gaeta, or Nicoise, pitted and slivered
1/2 red onion, cut into 1/4-inch pieces
2 cups fresh curly parsley, coarsely chopped

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.

QUICK TUNA SALAD IN ROMAINE



Quick Tuna Salad in Romaine image

Provided by Food Network

Time 5m

Yield 1 to 2 servings

Number Of Ingredients 7

One 5-ounce can tuna, drained
2 tablespoons mayonnaise
1 small stalk celery, small dice
1 tablespoon diced red onion
2 teaspoons capers, drained
Juice of 1/4 lemon
Romaine lettuce leaves, for serving

Steps:

  • Combine the tuna, mayonnaise, celery, onion, capers and the lemon juice in a bowl. Scoop onto lettuce leaves.

CREAMY CONCHIGLIE PASTA SALAD



Creamy Conchiglie Pasta Salad image

Made by creating a dressing of sorts, this is the old Southern way of making pasta salad. Using celery, red and green bell peppers, onion, salad cubes (sweet pickles) with a blend of mayo, seasonings, and vinegar, the pasta melds into a wonderfully creamy, cold side dish that's perfect for cookouts and family gatherings, as well as Sunday dinners.

Provided by Drick

Time 4h35m

Yield 8

Number Of Ingredients 12

8 ounces conchiglie pasta (small shells)
½ cup minced celery
¼ cup diced red bell pepper
¼ cup diced green bell pepper
¼ cup chopped sweet pickles
2 stalks green onion, thinly sliced
1 tablespoon red wine vinegar
¼ teaspoon seasoning salt, or to taste
¼ teaspoon ground black pepper
½ cup mayonnaise
½ cup sour cream
½ cup cubed sharp Cheddar cheese

Steps:

  • Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, 8 to 9 minutes. Drain in a colander, rinse briefly with cold water, and drain again.
  • Combine celery, red and green bell pepper, pickles, green onion, vinegar, 1/4 teaspoon seasoning salt, and pepper in a medium bowl; mix well. Fold in mayonnaise and sour cream until well blended. Taste and add additional seasoning salt if needed. Fold in pasta.
  • Cover and refrigerator at least 4 hours, or overnight.
  • Remove from the refrigerator. Fold in Cheddar cheese and serve.

Nutrition Facts : Calories 268.6 calories, Carbohydrate 23.8 g, Cholesterol 19 mg, Fat 17 g, Fiber 1.4 g, Protein 6.3 g, SaturatedFat 5.1 g, Sodium 189.7 mg, Sugar 2.6 g

TUNA FISH SALAD ON A BED OF LETTUCE



Tuna Fish Salad on a Bed of Lettuce image

This is one of my favourite comfort foods, and is healthy too. It's usually gone within a day, and there seems to be plenty of it going around too.

Provided by Studentchef

Categories     Lunch/Snacks

Time 8m

Yield 7 serving(s)

Number Of Ingredients 10

6 lettuce leaves
1 (6 ounce) can tuna packed in oil
1 large celery rib, chopped
1/3 cup green pepper, chopped
1/4 cup green onion, chopped
3 tablespoons mayonnaise (your favourite brand will do)
1 pinch salt and pepper
1 teaspoon oregano
1/4 cup olive, chopped
1 tomatoes

Steps:

  • Put the pepper, celery and green onion in a blender or food processor, and grate finely.
  • Add the Tuna fish and mayonnaise, and pulse twice.
  • Add the seasonings and pulse two more times.
  • Line the lettuce leaves on a medium sliced plate, and spoon the tuna fish mixture in the center.
  • Cut the tomatoes into round slices and put it around the tuna fish. Sprinkle the chopped olives on the tomatoes.
  • Conversely, you could makes this into a sandwich, using torn lettuce leaves. Leave out the tomatoes and the olives if desired. Makes for a filling mini-meal and for good leftovers.

Nutrition Facts : Calories 88.7, Fat 4.7, SaturatedFat 0.8, Cholesterol 6, Sodium 181, Carbohydrate 4, Fiber 1, Sugar 1.4, Protein 7.8

TUNA SALAD



Tuna Salad image

Tuna and lettuce salad with garbanzo beans, chopped egg, and cucumber. Great with French dressing.

Provided by Bill Pfeiler

Categories     Salad     Seafood Salad Recipes     Tuna Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 6

1 (5 ounce) can tuna, drained
1 (15 ounce) can chickpeas (garbanzo beans), drained
2 hard-boiled eggs, chopped
1 cucumber, peeled and diced
1 head iceberg lettuce, torn into bite-sized pieces
½ cup French dressing

Steps:

  • In a large mixing bowl, combine tuna, chickpeas (garbanzo beans), chopped hard-boiled eggs, diced cucumber, and iceberg lettuce.
  • Toss well and add French dressing to taste.

Nutrition Facts : Calories 349.6 calories, Carbohydrate 27.1 g, Cholesterol 115.4 mg, Fat 19.4 g, Fiber 4.8 g, Protein 16.2 g, SaturatedFat 3.6 g, Sodium 548.4 mg, Sugar 8.7 g

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