Justins Tuna Salad Recipes

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JUSTIN'S TUNA SALAD



Justin's Tuna Salad image

Make and share this Justin's Tuna Salad recipe from Food.com.

Provided by truebrit

Categories     Tuna

Yield 8 serving(s)

Number Of Ingredients 6

3 eggs, hard-boiled, chopped
2 tablespoons mayonnaise
2 tablespoons dill relish
1 teaspoon louisiana hot sauce
2 teaspoons Grey Poupon
1 (6 1/2 ounce) can tuna, drained

Steps:

  • Combine eggs and dill relish.
  • Add the rest of the ingredients, except tuna, and mix really well.
  • Then add tuna.
  • If the mixture is dry, add some more mayonnaise.
  • This is fine for a sandwich.

TUNA PASTA SALAD



Tuna Pasta Salad image

This is one of those salads where I say, "The longer it sits, the better it gets." You'll often find this cool and creamy pasta salad at my family's get-togethers.

Provided by Kardea Brown

Categories     side-dish

Time 45m

Yield 8 to 12 servings (9 1/2 cups)

Number Of Ingredients 18

One 12-ounce package tri-color bow-tie pasta
Kosher salt and freshly ground pepper
1 stalk celery, cut into large chunks
1/2 red bell pepper
1/2 red onion
Three 5-ounce cans solid white tuna in water, drained
3 hard-cooked eggs, peeled and chopped
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon white vinegar
2 teaspoons Miss Brown's House Seasoning, recipe follows
1/2 cup sweet pickle relish
Chopped fresh curly parsley, for garnish (optional)
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon paprika
1 tablespoon kosher salt
1 tablespoon freshly ground pepper

Steps:

  • Cook the pasta in boiling salted water according to the package directions. Drain and run under cold water to cool, then drain again. Transfer to a serving bowl.
  • While the pasta cooks, pulse the celery, bell pepper and red onion in a food processor until finely minced. Add to the serving bowl along with the tuna and eggs.
  • Stir together the mayonnaise, mustard, vinegar, House Seasoning and relish in a small bowl. Pour over the pasta salad and toss gently to combine. Season with salt and pepper. Garnish with chopped fresh parsley before serving, if desired.
  • Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl. Store in an airtight container.

JUNIOR'S TUNA FISH SALAD



Junior's Tuna Fish Salad image

Another wonderful deli salad from Junior's of Brooklyn, New York. And, as I mentioned before, if you have a weakness for cheesecake, you have to try Junior's (it's the only thing I've ever ordered on-line and had shipped)

Provided by Alan in SW Florida

Categories     Lunch/Snacks

Time 15m

Yield 5 cups, 8 serving(s)

Number Of Ingredients 8

4 (6 ounce) cans albacore tuna in water
1 cup finely minced celery
3/4 cup mayonnaise (such as Hellman's Real Mayonnaise, and NOT the light variety)
2 teaspoons fresh lemon juice
1 teaspoon Dijon mustard
3/4 teaspoon white pepper
1/2 teaspoon garlic powder
1/8 teaspoon salt

Steps:

  • Place the tuna in a colander and drain well. Transfer the tuna to a medium-sized bowl and break it up with your fingers into flakes (please, use your fingers, not a knife, to finely shred the tuna. This gently flakes the tuna, instead of crushing it.) Stir in the celery.
  • Mix all the ingredients for the dressing in a small bowl. Spoon the dressing on top of the tuna and celery mixture. Gently stir in the dressing until all of the salad ingredients are well coated. Use in sandwiches or serve as a salad on crisp lettuce leaves.
  • Tightly cover and refrigerate any leftovers.

Nutrition Facts : Calories 203.9, Fat 10.1, SaturatedFat 1.8, Cholesterol 43.2, Sodium 546.6, Carbohydrate 6.1, Fiber 0.3, Sugar 1.7, Protein 21.4

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

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.

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