Georgios Inspired Tuna Salad Recipes

ITALIAN TUNA SALAD

Italian Tuna Salad image

Provided by Giada De Laurentiis

Time 15m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 tablespoons lemon juice, from 1 large lemon
1 tablespoon capers, drained and chopped
1 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil
Kosher salt
One 15-ounce can cannellini beans, drained and rinsed
One 6.35-ounce jar olive oil-packed tuna, drained
2 cups baby arugula
2 small treviso, cut into 2-inch pieces
1 Belgian endive, cut into 2-inch pieces
1 small bulb fennel, shaved on a mandoline or sliced thinly with a knife
1/2 cup fresh Italian parsley leaves

Steps:

Whisk together the lemon juice, capers and Dijon mustard in a large bowl. While continuing to whisk, drizzle in the olive oil in a steady stream. Whisk in 1/4 teaspoon salt. Add the beans to the dressing and mash gently with a spoon. Add the tuna, flaking it with a fork into bite-size pieces. Toss lightly to coat. Top the tuna mixture with the arugula, treviso, endive, shaved fennel, parsley leaves and 1/2 teaspoon salt. Using your hands, toss the salad together, bringing the dressing up from the bottom of the bowl until everything is coated evenly.

GEORGE'S ARTICHOKE TUNA SALAD

George's Artichoke Tuna Salad image

Provided by George Duran

Time 10m

Yield 2 cups

Number Of Ingredients 9

Ingredients

2 (6-ounce) cans solid white tuna in water, drained
1 cup mayonnaise
4 canned artichoke hearts, chopped
2 scallions, chopped, white and green parts
2 tablespoons chopped cilantro leaves
1 lemon, juiced
6 dashes hot sauce, or to taste
Kosher salt
Freshly ground black pepper

Steps:

Combine all the ingredients and mix well. Taste and adjust seasonings. Use as a sandwich filling with your favorite bread. It makes a great open-faced tuna melt by topping the tuna with cheese and putting it under the broiler for a few minutes. Or mound it on top of cooked slices of eggplant or portobello mushrooms for a breadless treat.

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

STACY'S GREEK-INSPIRED TUNA SALAD

Stacy's Greek-Inspired Tuna Salad image

Another twist on a new creation for tuna salad. I don't like olives, so there are none in my recipe, but other ingredients bring the Greek flavors to this tuna! Makes a generous portion for 2, or it can be divided up to make 3 or 4 smaller portions. Enjoy! Serve with pita chips if you like.

Provided by Stacy Scott-Calcagni

Categories Salad Seafood Salad Recipes Tuna Salad Recipes

Time 20m

Yield 2

Number Of Ingredients 11

Ingredients

2 (5 ounce) cans solid white albacore tuna in water, drained
½ cup diced English cucumber
½ cup seedless red grapes, halved
¼ cup tzatziki sauce, or more to taste
¼ cup slivered or sliced almonds, toasted
¼ cup feta cheese crumbles
1 tablespoon finely chopped fresh dill
salt and ground black pepper to taste
1 tablespoon lemon juice
2 cups spring mix greens, or as desired
1 (6 ounce) package pita chips

Steps:

Place tuna in a medium bowl. Add cucumber, grapes, tzatziki sauce, almonds, feta cheese, dill, salt, and pepper. Mix well. Add lemon juice and mix again.
Serve on a bed of greens with pita chips on the side.

Nutrition Facts : Calories 740.4 calories, Carbohydrate 63.3 g, Cholesterol 65.8 mg, Fat 51 g, Fiber 11.9 g, Protein 50.5 g, SaturatedFat 5.5 g, Sodium 957.2 mg, Sugar 9.5 g

LEBANESE INSPIRED TUNA SALAD

Lebanese Inspired Tuna Salad image

I made this tuna salad recipe up; it is based on a tabouli recipe. While there is no bulghour in this recipe, you could certainly add it in. (Soak 1 cup bulghour in warm water for 20 minutes. Drain. Squeeze dry. Combine with tuna salad.)

Provided by Mme M

Categories Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 (160 g) cans tuna in olive oil
75 g chopped flat leaf parsley
1 1/2 teaspoons thyme
3 stalks green onions
2 -3 ripe tomatoes, seeded and chopped
1/2 cup chopped olive
1 lemon
1/2 cup olive oil
1/2 teaspoon salt

Steps:

Squeeze out excess oil from the tuna.
Flake the tuna.
Add the salt, green or black olives, tomatoes, green onion, thyme, and parsley; mix.
Mix the olive oil with the juice from the lemon until somewhat thickened.
Pour this over the tuna and the other ingredients.
Blend it all with a fork.
Adjust seasonings if necessary.
Chill for at least an hour.

Nutrition Facts : Calories 433.8, Fat 35.6, SaturatedFat 5.1, Cholesterol 24.8, Sodium 770.7, Carbohydrate 8.4, Fiber 3.5, Sugar 2, Protein 23

TUNA SALAD WITH HOT AND SWEET PEPPERS

Tuna Salad With Hot and Sweet Peppers image

Inspired by the oil-and-vinegar tuna salads of the Mediterranean, this version includes new-world peppers. Letting thin slices of hot and sweet peppers sit with vinegar and salt for a few minutes gives them a pickled taste without taking away their crispness. It also makes for a sharp dressing when mixed with the olive oil from oil-packed tuna. Celery and parsley bring freshness to this blend, which is wonderful on its own and versatile enough to be spooned over toast or tossed with lettuce or pasta.

Provided by Genevieve Ko

Categories dinner, easy, lunch, quick, snack, weeknight, appetizer, main course, side dish

Time 10m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 red, orange or yellow bell pepper, thinly sliced
1 hot green chile, such as serrano, seeded if desired, thinly sliced
1 1/2 tablespoons sherry or red wine vinegar
Salt and black pepper
2 celery stalks
2 (5-ounce) cans or 1 (7- to 8-ounce) jar tuna packed in olive oil
1/4 cup fresh flat-leaf parsley leaves, coarsely chopped

Steps:

Toss the pepper and the chile with the vinegar and a big pinch of salt in a large bowl. Let sit for 10 minutes. Meanwhile, cut the celery into 1/4-inch dice.
Add the celery, tuna with all of its oil and chopped parsley to the peppers. Toss until the tuna flakes into bite-size pieces and everything is well mixed, then season to taste with salt and pepper. Serve immediately or refrigerate in an airtight container for up to 2 days.