THE BEST TUNA SALAD
I never get tired of an excellent tuna salad recipe, and of the hundreds of versions I've made, this version is the best. Serve on toast, crackers, a bed of greens, or grilled as a very delicious tuna melt.
Provided by Meggan Hill
Categories Salad
Time 5m
Number Of Ingredients 8
Steps:
- In a medium bowl, combine tuna, mayonnaise, celery, onion, relish, lemon juice, and garlic.
- Season to taste with salt and pepper (I like 1/2 teaspoons salt and 1/4 teaspoon pepper). Serve immediately or cover and chill until serving.
Nutrition Facts : Calories 345 kcal, ServingSize 0.5 cup, Carbohydrate 3 g, Protein 19 g, Fat 29 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 50 mg, Sodium 516 mg, Fiber 1 g, Sugar 2 g
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
FESTIVE FRUIT SALAD
This refreshing beautiful salad has become a favorite of everyone who's tried it. My bowl always comes home empty when I take this salad to a party or cookout. This recipe is a great way to take advantage of fresh fruit at its best. -Gail Sellers, Savannah, Georgia
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 20 servings.
Number Of Ingredients 14
Steps:
- Peel and core pineapple; cut into cubes. Place in a 3- or 4-qt. glass serving bowl. Stir in remaining fruit., In a large bowl, beat cream cheese until fluffy. Gradually add sugar and lemon juice and mix well. Fold in whipped topping. , Spread over fruit. Garnish with additional berries if desired. Store leftovers in the refrigerator.
Nutrition Facts : Calories 138 calories, Fat 4g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 16mg sodium, Carbohydrate 26g carbohydrate (21g sugars, Fiber 3g fiber), Protein 1g protein.
EASY FESTIVE FRUIT SALAD
As colorful as the leaves on the autumn trees, this fruit salad disappears fast down to the last spoonful. The light dressing doesn't hide the refreshing flavors of the fruit. Pecans add crunch and the rich flavor of the harvest season. -Julianne Johnson, Grove City, Minnesota
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 12-16 servings.
Number Of Ingredients 9
Steps:
- Drain pineapple, reserving juice. Set pineapple aside. In a small saucepan, combine sugar and flour; stir in reserved pineapple juice until smooth. Bring to a boil. Remove from the heat. Stir a small amount of hot mixture into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 1 minute or until thickened. Remove from the heat; cool for 15 minutes. Cover and refrigerate. , In a large serving bowl, combine the oranges, pears, kiwi, apples, pecans and reserved pineapple. Drizzle with dressing; toss to coat. Cover and chill for 1 hour.
Nutrition Facts : Calories 161 calories, Fat 5g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 9mg sodium, Carbohydrate 29g carbohydrate (24g sugars, Fiber 3g fiber), Protein 2g protein.
FESTIVE TUNA SALAD
You could serve this as a 1st course for company; it is not your usual mayo/tuna salad. The addition of fresh mushrooms and green peas really does the trick. I usually make a lighter version where I will strain the whey out of some plain yoghurt in a sieve and use 1/3 strained yoghurt and 2/3 mayo. If using this method the yogurt must be drained really well. I add the peas when they are still frozen; they thaw quickly and I like them cold in the salad and they do not get mushy
Provided by Deantini
Categories Lunch/Snacks
Time 5m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Flake the tuna with a fork; add mayo, (yoghurt if using lighter version), lemon juice. Mix well. Add salt and pepper to taste.
- Fold in mushrooms and peas; if you add the peas frozen they will thaw quite quickly.
- If using toast bread - toast bread and add a generous scoop of tuna salad on top; garnish with tomatoes and fresh herbs.
- If using baquette - add tuna salad to plate and garnish with tomates and fresh herbs, serving bread on the side.
FESTIVE TUNA SALAD
Steps:
- 1. Prepare the tuna: In a shallow bowl, combine the olive oil, lemon juice, salt, and pepper. Add the tuna, coat well and let rest for 15 minutes, turning once.
- 2. Prepare the salsa: In a separate bowl, combine all the remaining ingredients except the chopped cilantro. Refrigerate, covered, for up to 1 hour.
- 3. Shortly before serving, sear the tuna in a nonstick skillet over medium heat for 4 to 5 minutes on the first side, adding any remaining marinade or extra oil, if necessary. Turn the fish and sear for 3 minutes on the second side, for medium-rare. With a spatula, remove the tuna steaks to the center of 4 dinner plates.
- 4. Divide the salsa (with the juices) equally atop the tuna. Garnish with chopped cilantro.
FESTIVE TOSSED SALAD
From Taste of Home. Unique salad with pear, apple, dried cranberry, swiss cheese and cashews. Also has a home made dressing.
Provided by FrVanilla
Categories Lunch/Snacks
Time 15m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- In a blender or food processor, combine the sugar, vinegar, lemon juice, onion and salt. Cover and process until blended. With blender running, gradually add oil. Add poppy seeds and blend.
- In a salad bowl, combine the romaine, Swiss cheese, apple, pear and cranberries. Drizzle with desired amount of dressing. Add cashews; toss to coat.
- Serve immediately.
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