Lemony Tuna Salad Recipes

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LEMONY TUNA & ASPARAGUS SALAD BOX



Lemony tuna & asparagus salad box image

A new take on the classic salad Niçoise. This lean salad is bulked out by storecupboard cannellini beans and flavoured with dill and lemon

Provided by Sara Buenfeld

Categories     Lunch

Time 13m

Number Of Ingredients 8

2 large eggs
200g asparagus , woody ends snapped off, spears halved
160g can tuna in spring water (no need to drain)
1 small red onion , very finely chopped
125g cannellini bean from a can, drained
zest and juice ½ lemon
1 tbsp fresh chopped dill
1 tsp extra virgin olive oil

Steps:

  • Put a pan of water on to boil with a steamer above. When boiling, lower the eggs into the water and steam the asparagus above for 8 mins.
  • Meanwhile, gently toss all the other ingredients together and arrange on plates or in rigid containers. Plunge the eggs into cold water to cool them a little, then peel and quarter. Add the eggs and asparagus to the tuna salad. Will keep in the fridge for 2 days.

Nutrition Facts : Calories 279 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 4 grams sugar, Fiber 7 grams fiber, Protein 33 grams protein, Sodium 1 milligram of sodium

LEMONY TUNA SALAD



Lemony Tuna Salad image

This is a yummy recipe by Rachael Ray. This recipe calls for English cucumber but I think you could substitute a regular one. It also called for salt and pepper which you can add on your own.

Provided by tomsawyer

Categories     Tuna

Time 20m

Yield 4 salads, 4 serving(s)

Number Of Ingredients 9

1/4 cup mayonnaise
4 teaspoons lemon juice
2 teaspoons lemon peel, grated
1 (6 ounce) can solid white tuna, drained
1 cup canned white beans, rinsed
1/2 English cucumber, cut into 1/2-inch cubes
1/4 cup red onion, finely chopped
1 large head romaine lettuce, shredded
1 cup cherry tomatoes, halved

Steps:

  • In a large bowl, whisk together the mayonnaise, lemon juice and lemon peel; season if you want to.
  • Add the tuna, breaking it apart a bit with a fork, then add the beans, cucumber and onion.
  • Season again if you want to.
  • Arrange the shredded romaine in 4 plates or bowls and top with the tuna salad and tomatoes.
  • Tip: Add other ingredients if you want, such as olives.

Nutrition Facts : Calories 255.5, Fat 9.1, SaturatedFat 1.4, Cholesterol 17, Sodium 291.5, Carbohydrate 26.8, Fiber 7.4, Sugar 5.2, Protein 18.8

LEMONY ORZO WITH TUNA



Lemony Orzo with Tuna image

This easy to assemble salad will transport you to the Mediterranean thanks to vibrant flavors of lemon, mint, and oil-packed tuna.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 9

3/4 pound orzo
1 cup sliced scallions
3/4 cup golden raisins
1 1/2 tablespoons lemon zest
1/4 cup lemon juice
1/4 cup thinly sliced fresh mint leaves
6 tablespoons olive oil
2 cans drained oil-packed tuna
Salt and pepper

Steps:

  • Cook orzo, drain, and let cool. Combine orzo, scallions, raisins, lemon zest, lemon juice, mint, olive oil, and tuna. Season.

EASY LEMON MOUSSE



Easy Lemon Mousse image

Enjoy the simplicity of a homemade, but quick and easy lemon mousse served with fresh berries and a sprig of mint on top. It's rich, so you may find a smaller serving is appropriate, in which case you'll get 6 servings.

Provided by lutzflcat

Categories     Lemon Desserts

Time 1h10m

Yield 4

Number Of Ingredients 7

½ cup heavy cream
1 tablespoon confectioners' sugar
1 (4 ounce) package cream cheese, softened
1 ½ cups lemon curd
½ teaspoon vanilla extract
4 tablespoons mixed fresh berries
4 fresh mint leaves

Steps:

  • Beat heavy cream in a chilled glass or metal bowl with an electric mixer until frothy. Add confectioners' sugar gradually, continuing to beat until stiff peaks form, starting on low speed and increasing to high speed, for about 2 minutes; set aside.
  • Beat cream cheese in a bowl with an electric mixer until lump free, 1 to 2 minutes. Add the lemon curd and vanilla extract and mix until smooth and creamy, 1 to 2 minutes.
  • Fold whipped cream into the lemon mixture until just combined. Divide mousse equally among 4 dessert dishes or ramekins. Chill for at least 1 hour before serving.
  • Garnish with fresh berries and mint leaves.

Nutrition Facts : Calories 545.1 calories, Carbohydrate 80.9 g, Cholesterol 148.3 mg, Fat 26 g, Fiber 0.2 g, Protein 2.8 g, SaturatedFat 15.6 g, Sodium 171.6 mg

LENTIL, LEMON, AND TUNA SALAD



Lentil, Lemon, and Tuna Salad image

Make and share this Lentil, Lemon, and Tuna Salad recipe from Food.com.

Provided by ratherbeswimmin

Categories     Lunch/Snacks

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

2 teaspoons grainy mustard, preferably French
2 teaspoons black olive tapenade (homemade or store-bought)
2 tablespoons red wine vinegar
3 tablespoons extra-virgin olive oil
3 cups cooked french green lentils, preferably still warm
1 small preserved lemon
2 scallions, white and light green parts only, thinly sliced
1 (6 ounce) can chunk light tuna, packed in oil
salt
fresh ground pepper

Steps:

  • Whisk together the mustard and tapenade in a small bowl.
  • Add the vinegar and olive oil and whisk until the vinaigrette is well blended.
  • Pour the dressing over the lentils and stir to blend.
  • If you want to use the whole lemon, finely chop it; if you are using just the rind, cut it away from the pulp, discard the pulp, and chop the rind into small bits (Dorie uses the whole lemon).
  • Stir the lemon and scallions into the salad.
  • Drain the tuna and use a fork to flake it over the salad.
  • Season very lightly with salt and generously with pepper, and toss.
  • Taste, and if you think it needs it, stir in a little more olive oil.
  • Can serve the salad now; bit it is better if you cover it and chill for a couple of hours, giving the flavors time to blend.
  • Right before serving, taste again for seasonings and oil.

Nutrition Facts : Calories 652.7, Fat 12.1, SaturatedFat 1.7, Cholesterol 12.8, Sodium 183, Carbohydrate 87.2, Fiber 44.2, Sugar 3.1, Protein 48.3

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