THE BEST TUNA SALAD
While we love many kinds of tuna salad, this classic version tops them all. The crispy celery and red onion give add zest and crunch, while mayonnaise and touch of mustard marry it all together. The lemon juice is optional as it's not traditional, but we strongly recommend it to brighten up the flavors of the final dish.
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 3 to 4 servings
Number Of Ingredients 8
Steps:
- In a small mixing bowl break up the tuna with a fork. Toss with the celery, onion and parsley. Add the mayonnaise, mustard and season with pepper, to taste. Stir to combine. Add lemon juice, to taste, if using.
TUNA AND MUSHROOM KEBABS WITH WASABI VEGETABLE SALAD
Provided by Food Network
Yield 4 to 6 servings as an appetize
Number Of Ingredients 14
Steps:
- Cut the tuna into 8 equal-size cubes. Combine the sherry, soy sauce, oils, rice vinegar, wasabi paste, ginger and garlic in a bowl. Reserve 1/3 of the marinade for dressing the vegetables later and add the tuna cubes to the 2/3 remaining. Marinate for 1 to 2 hours, refrigerated.
- Remove the stems from the mushrooms and cut them into quarters. Thread the tuna unto the skewers, alternating with the mushrooms, two pieces of tuna and two mushrooms per skewer.
- Using a food slicer, julienne the cucumber and daikon radish into pasta-like threads and mix with the red pepper julienne. Dress the vegetables with the reserved marinade and allow to marinate for 20 minutes before serving.
- On a hot outdoor grill or under a broiler, sear the kebabs for two to three minutes on each side. The tuna should be medium rare still red in the center. Serve the grilled skewers on a bed of marinated vegetables.
MUSHROOM-TUNA SALAD
Number Of Ingredients 20
Steps:
- * In a small bowl, whisk together oil, lemon juice, splenda, celery seed, salt and hot pepper sauce to taste. Set aside to blend flavors. 1. In a large bowl, toss mushrooms, celery and green onions. Toss with vinaigrette set aside. 2. Blend tuna, eggs, mayonnaise, sour cream and salt together in a small bowl. Arrange salad greens on six plates and spoon on mushroom mixture. Top with a scoop of tuna mixture. Garnish with parsley.Note: If mushroom mixture is made ahead, toss together and drain off excess dressing before assembling salad.
Nutrition Facts : Nutritional Facts Serves
TUNA MUSHROOM CASSEROLE
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 1-quart casserole dish.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- In a mixing bowl, combine mushroom soup, milk, salt, and pepper. Mix thoroughly. Then add tuna, mushrooms, and pasta. Mix thoroughly. Pour mixture into the greased casserole dish.
- In another mixing bowl, combine bread crumbs, butter, and thyme. Mix well. Sprinkle over the top of the tuna mixture.
- Bake uncovered in a preheated oven until bubbling and golden brown, about 40 minutes.
Nutrition Facts : Calories 298 calories, Carbohydrate 30.7 g, Cholesterol 32.2 mg, Fat 11.5 g, Fiber 2.6 g, Protein 18.3 g, SaturatedFat 5.4 g, Sodium 932 mg, Sugar 5.7 g
GRILLED TUNA SALAD
I love cooking this tuna spinach salad! Tuna steaks are quick to cook and delicious, and always seem a little more elegant, even though they're pretty inexpensive. You can find them at most meat and seafood counters. -De'Lawrence Reed, Durham, North Carolina
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 2 servings.
Number Of Ingredients 18
Steps:
- Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Brush tuna with oil; sprinkle with salt and pepper. Grill, covered, over high heat or broil 3-4 in. from the heat for 3-4 minutes on each side for medium-rare or until slightly pink in the center. Let stand for 5 minutes. , Meanwhile, in a large bowl, combine the spinach, tomatoes, edamame and corn. In a small bowl, whisk the vinaigrette ingredients; drizzle over salad and toss to coat., Divide salad among four plates; slice tuna and arrange over salads. Serve immediately.
Nutrition Facts : Fat 12 g fat (2 g saturated fat), Cholesterol 51 mg cholesterol, Sodium 380 mg sodium, Carbohydrate 16 g carbohydrate, Fiber 3 g fiber, Protein 31 g protein. Diabetic Exchanges
TUNA-STUFFED MUSHROOMS
Creamy tuna tossed with Swiss cheese stuffed into button mushrooms and baked into perfection.
Provided by Jessica MacClure Dermody
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 35m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Combine the tuna, Swiss cheese, mayonnaise, sweet relish, dried onion, onion powder, salt, and pepper in a large bowl. Fill mushroom caps with the tuna mixture; place on baking sheet.
- Bake in preheated oven until the mushrooms are soft and begin to give up their juices, 20 to 25 minutes.
Nutrition Facts : Calories 69.3 calories, Carbohydrate 1.5 g, Cholesterol 13.4 mg, Fat 4.4 g, Fiber 0.2 g, Protein 6.3 g, SaturatedFat 1.5 g, Sodium 113.6 mg, Sugar 0.7 g
TUNA MUSHROOM CASSEROLE
I love to serve this dressed-up version of a tuna casserole. The green beans add nice texture, color and flavor. The first time I made this dish, my uncle asked for seconds even though tuna casseroles are not usually his favorite. -Jone Furlong, Santa Rosa, California
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 18
Steps:
- In a large saucepan, bring water and bouillon to a boil; stir until bouillon is dissolved. Add the next eight ingredients; bring to a boil. Reduce heat; cover and simmer until vegetables are tender, about 5 minutes. , In a small bowl, combine cornstarch and milk until smooth; gradually add to vegetable mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; stir in cheese and mayonnaise until cheese is melted. Fold in noodles and tuna. , Pour into a greased 2-1/2-qt. baking dish. In a small skillet, brown bread crumbs in butter; sprinkle over casserole. Bake, uncovered, at 350° until heated through, 25-30 minutes.
Nutrition Facts : Calories 343 calories, Fat 15g fat (5g saturated fat), Cholesterol 57mg cholesterol, Sodium 770mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 2g fiber), Protein 24g protein.
FESTIVE TUNA SALAD
You could serve this as a 1st course for company; it is not your usual mayo/tuna salad. The addition of fresh mushrooms and green peas really does the trick. I usually make a lighter version where I will strain the whey out of some plain yoghurt in a sieve and use 1/3 strained yoghurt and 2/3 mayo. If using this method the yogurt must be drained really well. I add the peas when they are still frozen; they thaw quickly and I like them cold in the salad and they do not get mushy
Provided by Deantini
Categories Lunch/Snacks
Time 5m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Flake the tuna with a fork; add mayo, (yoghurt if using lighter version), lemon juice. Mix well. Add salt and pepper to taste.
- Fold in mushrooms and peas; if you add the peas frozen they will thaw quite quickly.
- If using toast bread - toast bread and add a generous scoop of tuna salad on top; garnish with tomatoes and fresh herbs.
- If using baquette - add tuna salad to plate and garnish with tomates and fresh herbs, serving bread on the side.
MUSHROOM-TUNA SALAD
Number Of Ingredients 21
Steps:
- * In a small bowl, whisk together oil, lemon juice, sugar, celery seed, salt and hot pepper sauce to taste. Set aside to blend flavors. In a large bowl, toss mushrooms, carrots, celery and green onions. Toss with vinaigrette set aside. Blend tuna, eggs, mayonnaise, sour cream and salt together in a small bowl. Arrange salad greens on six plates and spoon on mushroom mixture. Top with a scoop of tuna mixture. Garnish with parsley.Note: If mushroom mixture is made ahead, toss together and drain off excess dressing before assembling salad.
Nutrition Facts : Nutritional Facts Serves
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