MEXICAN CHOPPED TUNA SALAD
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
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
Time 10m
Number Of Ingredients 7
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
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
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
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
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
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
Steps:
- Mix all ingredients together.
- Enjoy!
KIM'S TUNA SALAD RECIPE
Provided by Kim M.
Yield 2
Number Of Ingredients 7
Steps:
- Combine ingredients; chill 30 minutes. Makes about 1 cup tuna salad.
TUNA PASTA SALAD
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
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
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
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 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
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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