Kims Tuna Salad Recipes

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MEXICAN CHOPPED TUNA SALAD



Mexican Chopped Tuna Salad image

This Mexican inspired tuna salad is packed with tons of fresh veggies, tuna fish, and a creamy taco-flavored dressing. It's a delicious, light meal served in tortilla wraps, lettuce wraps or with tortilla chips!

Provided by Kim Lee

Categories     Main     Salad

Time 20m

Number Of Ingredients 15

2 (5 oz.) cans tuna packed in water, drained
1 red bell pepper, diced
1 can black beans, drained & rinsed
1 can sliced black olives, drained
1 can sweet yellow corn, drained (or 1 cup frozen corn, thawed)
2 roma tomatoes, diced
1 heart of romaine lettuce, chopped well
¼ cup fresh cilantro, chopped
2 ripe avocados or 1 large Haas avocado, peeled & diced
⅔ cup nonfat plain Greek yogurt*
⅓ cup mayo (or use additional Greek yogurt)
1 tsp garlic powder
½ tsp cumin
½ tsp garlic salt
1 tablespoon taco seasoning

Steps:

  • In a large bowl, combine all salad ingredients together.
  • In a small bowl stir all dressing ingredients together.
  • Pour dressing over salad, gradually, as you toss to combine, then gradually add more dressing until salad is coated in dressing. Add salt to taste, as needed.
  • Serve in a wrap, over greens or dip style with tortilla chips. Enjoy!

Nutrition Facts : ServingSize 1 cup, Calories 199 kcal, Carbohydrate 15.7 g, Protein 9.7 g, Fat 11.9 g, SaturatedFat 1.1 g, Sodium 375.8 mg, Fiber 6.4 g, Sugar 2.3 g

BEST TUNA SALAD RECIPE



Best Tuna Salad Recipe image

A classic tuna salad recipe with simple, delicious ingredients. Flaky tuna is mixed with boiled eggs, crisp celery, onions, sweet pickles, and a creamy mayo dressing. Perfect for sandwiches or creamy tuna melts with some potato chips on the side!

Provided by Kim

Categories     Lunch     Main

Time 10m

Number Of Ingredients 7

2 (5 ounce) cans tuna or 4 (2.6 ounce) single serve pouches (drained)
2 large hard-boiled eggs (diced)
1 medium celery stalk (diced)
1/2 small onion (diced)
2 small sweet pickles (diced)
1 1/2 cups mayonnaise, Miracle Whip or Greek yogurt (more or less depending on preference)
Salt & pepper to taste

Steps:

  • Add all tuna salad ingredients to a medium to large size mixing bowl. Stir together, gently, until all ingredients are fully combined.
  • Spoon tuna salad onto bread for sandwiches, spread it on crackers or use it as a dip for chips. Enjoy!

Nutrition Facts : ServingSize 1 serving, Calories 414 kcal, Carbohydrate 3 g, Protein 3 g, Fat 43 g, SaturatedFat 7 g, Cholesterol 78 mg, Sodium 417 mg, Fiber 1 g, Sugar 3 g

KIM'S MACARONI SALAD



Kim's Macaroni Salad image

This is a simple but tasty macaroni salad made with zesty white pepper, jalapeno, and green onions.

Provided by HAWAIIAN_MOMMA

Categories     Salad     100+ Pasta Salad Recipes     Macaroni Salad Recipes

Time 1h

Yield 6

Number Of Ingredients 8

1 (8 ounce) package uncooked elbow macaroni
¾ cup mayonnaise
2 tablespoons cider vinegar
1 teaspoon sugar
1 teaspoon kosher salt
¼ teaspoon white pepper
¼ cup green onions, sliced
2 jalapeno peppers, seeded and chopped

Steps:

  • Bring a large pot of lightly salted water to a boil. Add macaroni, and cook until tender, about 8 minutes. Drain, and rinse under cold running water.
  • In a large bowl, mix together the mayonnaise, vinegar, sugar, salt, pepper, green onions and jalapeno peppers. Stir in the macaroni. Refrigerate until chilled before serving, at least 30 minutes.

Nutrition Facts : Calories 351.7 calories, Carbohydrate 31.1 g, Cholesterol 10.4 mg, Fat 22.7 g, Fiber 1.9 g, Protein 5.8 g, SaturatedFat 3.4 g, Sodium 478.1 mg, Sugar 1.8 g

SCARLETT'S TUNA SALAD



Scarlett's Tuna Salad image

For when it's too hot to cook, there's the chef Scarlett Lindeman's tuna salad - the same one she serves at her Mexico City restaurant, Cicatriz. Made with high-quality, oil-packed tuna, the salad is fresh, juicy, bright and summery, composed with cucumbers, avocado, pickled onion and lots of herbs. Don't be afraid to season the cucumbers generously with salt at the start, and to season more as you build the layers of the salad. The dish is so simple that seasoning it well is key.

Provided by Tejal Rao

Categories     easy, weeknight, salads and dressings, main course

Time 1h15m

Yield Serves 4 as a side or 2 as dinner

Number Of Ingredients 15

1/2 cup rice-wine vinegar
1 tablespoon sugar
2 teaspoons kosher salt
1 red onion, peeled, halved and thinly sliced
3 Persian cucumbers, peeled if skin is thick and waxy, sliced about 1/4-inch thick
2 spring onions, thinly sliced
2 limes, juiced, about 1/4 cup
5 to 7 ounces olive-oil-packed tuna
1 avocado, peeled and cubed
1/2 teaspoon or more finishing salt, such as Maldon
Freshly ground black pepper, to taste
Handful basil leaves, washed and torn
Handful cilantro sprigs, washed and torn
Handful fresh mint leaves, washed and torn
3 tablespoons extra-virgin olive oil

Steps:

  • In a clean glass jar with a tightfitting lid, mix vinegar, sugar and 1 teaspoon kosher salt with 1/2 cup hot water. Shake until sugar is dissolved. Bring a pot of water to the boil, and add the onions. Let it sit for just a few seconds in the hot water, then drain well and transfer onions to the jar with the vinegar. The pickled onions will be ready to use in an hour, or can be made ahead and kept in the fridge for up to a week.
  • In a large mixing bowl, dress the cucumber and spring onions with the remaining kosher salt and lime juice. It should be fairly wet. Pour into a deep serving plate or a wide bowl, along with any extra liquid at the bottom of the bowl.
  • Spoon tuna out of the oil, and use your hands to break it into bite-size pieces, directly into the now-empty mixing bowl. Add avocado, 3 tablespoons of pickled red onion and 1 tablespoon of pickling liquid from the jar, and mix gently with your hands to dress. Scatter over the cucumber mixture, and season with finishing salt and black pepper. Cover with torn herbs, and generously drizzle everything with olive oil. Eat right away, with spoons.

Nutrition Facts : @context http, Calories 311, UnsaturatedFat 17 grams, Carbohydrate 18 grams, Fat 21 grams, Fiber 6 grams, Protein 15 grams, SaturatedFat 3 grams, Sodium 660 milligrams, Sugar 7 grams

KIM'S TUNA SALAD



Kim's Tuna Salad image

I always make my tuna salad like this. Enjoy as a sandwich, on a salad, or my favorite, with Triscuits (I'm a Triscuitholic).

Provided by Kim127

Categories     Tuna

Time 10m

Yield 2 serving(s)

Number Of Ingredients 6

1 can albacore tuna, packed in water
2 tablespoons diced celery
1 tablespoon diced red onion
1 teaspoon grated carrot
1 teaspoon Mrs. Dash seasoning mix (Original)
3 tablespoons mayonnaise (Hellman's of course)

Steps:

  • Mix all ingredients together.
  • Enjoy!

KIM'S TUNA SALAD RECIPE



Kim's Tuna Salad Recipe image

Provided by Kim M.

Yield 2

Number Of Ingredients 7

1 tsp. Spinach & Herb Seasoning
1/2 tsp. Garlic Garlic Seasoning
6 oz. can tuna, drained
1 Tbsp. mayonnaise
2 Tbsp. lowfat plain yogurt
1 - 2 stalks finely chopped celery
1 Tbsp. sweet or dill relish

Steps:

  • Combine ingredients; chill 30 minutes. Makes about 1 cup tuna salad.

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.

TUNA AND CHICKPEA SALAD



Tuna and Chickpea Salad image

Light and refreshing tuna salad that can be eaten as a main dish or served with pita chips as an appetizer. For meatier salad, add one more can of undrained tuna. You can also add drained, chopped artichoke hearts.

Provided by krissy g.

Categories     Salad     Seafood Salad Recipes     Tuna Salad Recipes

Time 10m

Yield 4

Number Of Ingredients 8

1 (5 ounce) can Italian tuna packed in olive oil, undrained
1 (16 ounce) can chickpeas (garbanzo beans), drained
1 (2.25 ounce) can black olives, chopped
¼ cup chopped Italian (flat-leaf) parsley
½ red onion, chopped
lemon, juiced
¼ cup crumbled reduced-fat feta cheese, or more to taste
salt and ground black pepper to taste

Steps:

  • Stir the tuna, chickpeas, olives, parsley, red onion, lemon juice, and feta cheese together in a bowl. Season with salt and pepper.

Nutrition Facts : Calories 227.1 calories, Carbohydrate 29.7 g, Cholesterol 15 mg, Fat 4.9 g, Fiber 5.9 g, Protein 17.4 g, SaturatedFat 1.6 g, Sodium 700.8 mg, Sugar 0.9 g

KIMCHI TUNA SALAD



Kimchi Tuna Salad image

Kimchi and canned tuna make a popular combination in Korean cooking. These two pantry staples are found together in a number of dishes like kimchi jjigae and kimbap, and here they are the basis of a lively, fortifying salad. Combine them with fresh ginger and celery for crunch (or an equal amount of other crunchy vegetables, like thinly sliced sugar snap or snow peas, radishes, carrot, cabbage or fennel). The dressing is made using the spicy liquid from the kimchi jar, rice wine vinegar and sesame oil, but because each jar of kimchi is different, you may want to tweak the seasonings to taste. Eat the salad on its own; with gim, or seaweed, as a hand roll; or with something starchy to balance the punch, like a burger bun, rice, boiled potatoes, soba or ramen noodles.

Provided by Ali Slagle

Categories     dinner, lunch, quick, weekday, salads and dressings, main course

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 9

1 (16-ounce) jar cabbage kimchi, including juice
2 tablespoons unseasoned rice wine vinegar, plus more to taste (or lemon or lime juice or 1 tablespoon fish sauce)
3 teaspoons toasted sesame oil, plus more to taste
10 to 12 ounces canned tuna (preferably oil-packed), drained
6 celery stalks, thinly sliced crosswise (about 2 cups)
1 (2-inch) piece fresh ginger, peeled and thinly sliced into less than 1/4-inch-thick matchsticks
Mayonnaise (optional)
Red-pepper flakes, gochugaru or sambal oelek (optional)
1 tablespoon toasted sesame seeds or furikake (optional)

Steps:

  • Place a colander in a medium bowl and drain the kimchi. Coarsely chop the kimchi; you should have about 2 cups.
  • To the medium bowl with the kimchi juice, add the rice wine vinegar and sesame oil; stir to combine. Stir in the tuna and celery, breaking up the tuna into large chunks.
  • Add the chopped kimchi and ginger, and stir to combine. Because each batch of kimchi tastes different, it's important to taste and adjust seasonings. If it needs more tang, add more rice wine vinegar. If it's too intense, add more oil or even mayonnaise. If you want it spicier, add red-pepper flakes, gochugaru or sambal.
  • Serve with a sprinkle of sesame seeds, if desired. The salad keeps in the refrigerator for up to 3 days.

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