German Tuna Salad Recipes

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GERMAN TUNA SALAD



German Tuna Salad image

I learned this recipe from my German friend, Nina while helping her family prepare food for a wedding in Denklingden, Germany. The proportions of the vegetables can vary, depending on your preference. You must season to taste. This is great when left in the fridge overnight as well.

Provided by Nurse Morgan

Categories     Tuna

Time 25m

Yield 6 serving(s)

Number Of Ingredients 10

2 (6 ounce) cans canned tuna
3 tomatoes
3 bell peppers
1 cucumber
0.5 (8 ounce) can canned corn
1/4 cup parsley
3 tablespoons olive oil
3 tablespoons white vinegar
3 tablespoons salt
3 teaspoons pepper

Steps:

  • Thinly slice the tomatoes and the cucumber.
  • Dice the bell peppers (using 3 different colors of peppers looks better).
  • Chop the parsley.
  • Add these, and all other ingredients together in a large bowl and toss repeatedly.
  • Salt and pepper to taste.

Nutrition Facts : Calories 180, Fat 8.9, SaturatedFat 1.5, Cholesterol 23.8, Sodium 3712.4, Carbohydrate 10.8, Fiber 2.7, Sugar 4.5, Protein 15.3

TUNA SALAD



Tuna Salad image

Provided by Ina Garten

Categories     main-dish

Time 12m

Yield 4 servings

Number Of Ingredients 12

2 pounds very fresh tuna steak, cut 1-inch thick
4 tablespoons olive oil, plus extra for brushing
2 1/2 teaspoons kosher salt, plus extra for sprinkling
1/2 teaspoon coarsely ground black, plus extra for sprinkling
2 limes, zest grated
1 teaspoon wasabi powder
6 tablespoons freshly squeezed lime juice (3 limes)
2 teaspoons soy sauce
10 dashes hot sauce (recommended: Tabasco)
1 to 2 ripe Hass avocados, medium diced
1/4 cup minced scallions, white and green parts (2 scallions)
1/4 cup red onion, small diced

Steps:

  • Brush the tuna steaks with olive oil, and sprinkle with salt and pepper. Place the tuna steaks in a very hot saute pan and cook for only 1 minute on each side. Set aside on a platter.
  • Meanwhile, in a small bowl, combine the olive oil, salt, pepper, lime zest, wasabi, lime juice, soy sauce and hot sauce. Add the avocados to the vinaigrette.
  • Cut the tuna in chunks and place it in a large bowl. Add the scallions and red onion and mix well. Pour the vinaigrette mixture over the tuna and carefully mix.

GARDEN TUNA SALAD



Garden Tuna Salad image

Provided by Food Network Kitchen

Time 25m

Yield 2 servings

Number Of Ingredients 13

1/4 red onion, chopped
1/2 teaspoon freshly grated lemon zest
Juice of 1/2 lemon
1 teaspoon kosher salt
Freshly ground black pepper
3 tablespoons extra-virgin olive oil
4 medium radishes, thinly sliced
1 rib celery, chopped
1/2 kirby cucumber with skin, chopped
1 medium ripe tomato, diced
1/4 cup chopped fresh herbs, such as fresh flat-leaf parsley, dill, and/or basil
3 cups mesclun salad greens
1 (6-ounce) can water-packed tuna, drained

Steps:

  • Mellow the harsh taste of the raw onion by soaking it in cold water for about 10 minutes.
  • Meanwhile, put the lemon zest, juice, salt, and pepper in a large bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick vinaigrette. Add the radishes, celery, cucumber, tomato, herbs and greens. Drain the onion and add to the salad. Add the tuna and toss again, keeping the tuna in nice even pieces.
  • Divide between two plates and serve.
  • Copyright © 2004 Television Food Network, G.P., All Rights Reserved

MEDITERRANEAN TUNA SALAD



Mediterranean Tuna Salad image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 12

2 teaspoons dijon mustard
Grated zest and juice of 1 lemon
1/3 cup extra-virgin olive oil, plus more for brushing
1/4 cup chopped fresh dill
Kosher salt and freshly ground pepper
1 12-ounce can solid white tuna in water, drained and flaked
1 14-ounce can chickpeas, drained and rinsed
1 Kirby cucumber, seeded and chopped
1 bunch scallions, sliced
1 pint cherry or grape tomatoes, halved
2 pieces pita or naan bread
1 head romaine lettuce, shredded

Steps:

  • Make the dressing: Whisk the mustard, lemon zest and lemon juice in a small bowl. Slowly whisk in the olive oil until well blended. Whisk in the dill, 1/2 teaspoon salt, and pepper to taste.
  • Toss the tuna, chickpeas, cucumber, scallions and tomatoes with 1/4 cup of the dressing in a medium bowl.
  • Heat a grill pan over medium-high heat. Lightly brush both sides of the pita with olive oil and season with salt and pepper. Cook until golden, about 1 minute per side. Cool slightly and cut into wedges.
  • Toss the romaine with the remaining dressing and divide among bowls. Top with the tuna salad and serve with the grilled pita.

Nutrition Facts : Calories 504, Fat 23 grams, SaturatedFat 3 grams, Cholesterol 36 milligrams, Sodium 812 milligrams, Carbohydrate 44 grams, Fiber 8 grams, Protein 31 grams

ITALIAN TUNA SALAD



Italian Tuna Salad image

Provided by Giada De Laurentiis

Categories     appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 12

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.

ITALIAN TUNA SALAD



Italian Tuna Salad image

Provided by Valerie Bertinelli

Categories     main-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 13

3 tablespoons mayonnaise
1 tablespoon capers, chopped
1 tablespoon sweet pickle relish
1 1/2 teaspoons Dijon mustard
2 slices jarred sweet and hot cherry peppers, chopped
2 slices jarred sweet and hot cherry peppers, chopped
1 to 3 kalamata or nicoise olives, pitted and chopped
1 hard-boiled egg, chopped
One 7-ounce jar Italian tuna packed in oil, drained
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
White bread, such as Wonder Bread, crusts removed and quartered, for serving
Sesame crackers, for serving

Steps:

  • In a bowl combine the mayo, capers, relish, mustard, peppers, olives, eggs and tuna. Mix to combine. Season with salt and pepper. Serve on the quartered white bread and the sesame crackers.

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

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

MEDITERRANEAN TUNA SALAD



Mediterranean Tuna Salad image

I found the original recipe in an article and tweaked it to my taste. Have to say that I like this Mediterranean version of tuna salad better than normal mayo/prepared mustard version. Spread into pita bread or on sandwich bread and enjoy... I like to add slices of Swiss or Cheddar cheese and a handful of fresh spinach leaves.

Provided by Beth B. - South Carolina

Categories     Salad     Seafood Salad Recipes     Tuna Salad Recipes

Time 35m

Yield 2

Number Of Ingredients 6

1 (6 ounce) can tuna in water, drained
3 tablespoons mayonnaise
2 tablespoons hummus spread
8 olives, chopped, or more to taste
1 teaspoon dried oregano, or more to taste
salt and ground black pepper to taste

Steps:

  • Use a fork to flake tuna into a small container. Add mayonnaise, hummus, and olives. Add oregano, salt, and pepper. Mix all ingredients well and refrigerate until chilled, about 30 minutes.

Nutrition Facts : Calories 295.8 calories, Carbohydrate 4.4 g, Cholesterol 33.4 mg, Fat 20.7 g, Fiber 1.8 g, Protein 23.2 g, SaturatedFat 3.2 g, Sodium 465.2 mg, Sugar 0.3 g

AUTHENTIC GERMAN POTATO SALAD



Authentic German Potato Salad image

This is my mother's recipe. Everyone, German or not, loves it. It is easy to double the recipe as well. I often bring it to potlucks, and we also have it at home on special occasions. There are usually no leftovers, but if there are, they don't last long!

Provided by Angela Louise Miller

Categories     Salad     Potato Salad Recipes     No Mayo

Time 50m

Yield 4

Number Of Ingredients 9

3 cups diced peeled potatoes
4 slices bacon
1 small onion, diced
¼ cup white vinegar
2 tablespoons water
3 tablespoons white sugar
1 teaspoon salt
⅛ teaspoon ground black pepper
1 tablespoon chopped fresh parsley

Steps:

  • Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
  • Place the bacon in a large deep skillet over medium-high heat. Fry until browned and crisp, turning as needed. Remove from the pan and set aside.
  • Add onion to the bacon grease, and cook over medium heat until browned. Add the vinegar, water, sugar, salt and pepper to the pan. Bring to a boil, then add the potatoes and parsley. Crumble in half of the bacon. Heat through, then transfer to a serving dish. Crumble the remaining bacon over the top, and serve warm.

Nutrition Facts : Calories 182.9 calories, Carbohydrate 32.2 g, Cholesterol 9.9 mg, Fat 3.9 g, Fiber 2.2 g, Protein 5.4 g, SaturatedFat 1.3 g, Sodium 796 mg, Sugar 11 g

ITALIAN-STYLE TUNA SALAD



Italian-Style Tuna Salad image

Italian bread, tomato cubes, capers, tuna, olive oil, olives, onion, and cucumber make this an extravagant and exotic salad!

Provided by BR Cook

Categories     Salad     Seafood Salad Recipes     Tuna Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 10

3 tablespoons olive oil
1 tablespoon red wine vinegar
salt and ground black pepper to taste
2 slices Italian bread, cubed
3 tomatoes, cut into small pieces
1 medium cucumber, peeled and thinly sliced
1 small onion, thinly sliced
1 (5 ounce) can tuna, drained
20 black olives
1 tablespoon capers

Steps:

  • Mix olive oil, red wine vinegar, salt, and pepper together for the dressing.
  • Mix bread, tomatoes, cucumber, onion, tuna, olives, and capers together gently. Pour dressing on top and serve.

Nutrition Facts : Calories 217.9 calories, Carbohydrate 14.7 g, Cholesterol 9.4 mg, Fat 13.7 g, Fiber 3 g, Protein 10.7 g, SaturatedFat 2 g, Sodium 402.1 mg, Sugar 4.6 g

TUNA SALAD SANDWICHES



Tuna Salad Sandwiches image

Make and share this Tuna Salad Sandwiches recipe from Food.com.

Provided by swirlycinnacakes

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

1 (6 ounce) can albacore tuna, drained
1/4 cup mayonnaise
1/4 cup sweet pickle relish, well drained
3 tablespoons celery, finely chopped
3 tablespoons sweet onions, finely chopped
1/2 teaspoon salt
1 pinch black pepper
4 teaspoons butter, softened
8 slices whole wheat bread
4 lettuce leaves

Steps:

  • Use a fork to flake the tuna in a medium bowl.
  • Add the mayonnaise, relish, celery, onion, salt and pepper, and mix well.
  • Butter each slice of bread.
  • Spread the tuna mixture on the buttered side of 4 slices.
  • Top each with a piece of lettuce, then the remaining bread.
  • Cut the sandwiches in half and serve.

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