Mytunasalad Recipes

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THE BEST TUNA SALAD



The Best Tuna Salad image

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

Two 6-ounce cans white meat tuna packed in water, drained
2 tablespoons minced celery
2 tablespoons minced red onion, soaked in cold water for 5 minutes and drained
1 teaspoon minced flat-leaf parsley
1/3 cup prepared mayonnaise
1 tablespoon whole-grain mustard
Freshly ground black pepper
Freshly squeezed lemon juice (optional)

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-SALAD SANDWICH, JULIA CHILD STYLE



Tuna-Salad Sandwich, Julia Child Style image

This was one of Julia Child's favorite dishes for a working lunch. For decades, Julia was on the road more than she was home and, when she returned to her beloved kitchen, she craved simple foods. For Julia, the important ingredients for this sandwich were the tuna (it had to be packed in oil) and the mayo (she preferred Hellmann's). Her longtime assistant, Stephanie Hersh, said, "The rest was up for grabs." Make it with capers, cornichons and chopped onion, a squirt of lemon juice and some herbs, serve it open-face on an English muffin or between slices of white bread, and you'll have Julia's midday signature.

Provided by Dorie Greenspan

Categories     dinner, lunch, sandwiches, main course

Time 10m

Yield 2 sandwiches

Number Of Ingredients 14

1 (5-ounce) can tuna packed in oil, drained
3 to 4 tablespoons mayonnaise, preferably Hellmann's, plus more for spreading
3 tablespoons finely chopped celery
2 to 3 tablespoons finely chopped onion, preferably Vidalia
3 to 4 cornichons, finely chopped
1 tablespoon capers, rinsed, patted dry and chopped if large, or 5 olives, pitted and chopped
Fresh lemon juice
Salt
Freshly ground pepper, preferably white
1 to 2 tablespoons minced fresh chives or parsley (optional)
2 toasted English muffins (preferably Bays) or 4 untoasted white bread slices
4 soft lettuce leaves, such as Boston
4 tomato slices
4 thin slices onion (optional)

Steps:

  • Prepare the tuna salad: Using a fork, mash the tuna with 3 tablespoons mayonnaise. Add the celery, as much onion and chopped cornichons as you'd like, and the capers or olives, and toss to combine. Add a squirt of lemon juice, some salt (go easy at first) and pepper. Taste and see if you'd like more mayo, onion or cornichons. Add more lemon juice, salt and pepper to taste. Stir in the chives or parsley, if you're using either. (Makes 1 1/2 cups.) The tuna salad is good to go as soon as it's made, but it's even better after a couple of hours in the fridge.
  • When you're ready to serve, spread the muffins or bread with a little mayonnaise. If you're using English muffins, do what Julia did: Make open-face sandwiches. Put a leaf of lettuce on each muffin half, top with tuna salad and finish with tomato and onion. If you're using sliced bread, prepare traditional sandwiches: Top each of 2 slices of bread with 1 piece lettuce, tomato and onion, then spread over the tuna and finish with remaining onion, tomato, lettuce and bread.

EASY (AND TASTY) TUNA SALAD FOR ONE



Easy (And Tasty) Tuna Salad for One image

I made this up all by myself. My mom and I are big tuna eaters. I eat tuna everyday and I find this to be the EASIEST and TASTIEST way I can possibly make my tuna salad for my lunch everyday. It's very quick and takes me about 5 minutes, it's also low fat and good for you. My mom tells me all the time that she loves it. I enjoy it as well, I eat this tuna salad nearly every day for lunch at school. I eat it with crackers, on bread or plain with some fruit, the Mrs. Dash gives it a great flavor, I always keep Mrs. Dash on hand. I hope you like it. It's a recipe concocted by a 15 year old chef. lol.

Provided by GloriaAnn

Categories     Lunch/Snacks

Time 5m

Yield 1 serving(s)

Number Of Ingredients 6

1 (3 ounce) can albacore tuna, drained (I prefer Starkist Albacore Tuna, in the single serving cans)
1 tablespoon light mayonnaise (or fat free)
1 teaspoon honey mustard (use a little more if tuna salad is too dry, I use a teaspoonful)
1/2 teaspoon Mrs. Dash seasoning mix
1 baby carrots, chopped (optional)
sweet relish (optional)

Steps:

  • Drain your tuna well.
  • Scoop into a bowl with a fork and flake it well with your fork, breaking up the larger chunks of tuna.
  • Add remaining ingredients and enjoy.
  • Whenever I'm in a hurry I just use the mayonnaise, honey mustard and Mrs. Dash.
  • When I have time I add the carrot which gives it a nice crunch.
  • Eat it on 2 slices of whole wheat bread, with tortilla chips, or with crackers.
  • Sometimes I just eat it plain it tastes just fine that way.

MY MOTHER'S TUNA SALAD



My Mother's Tuna Salad image

This is Julia Reed's favorite tuna salad, the one she subsisted on for years as a child, eaten with a fork straight out of a container in her mother's refrigerator. It's an unfussy thing that is exactly suited to be layered between two pieces of white bread - toasted, if you must - and then eaten at the kitchen table, or, after summer ends, at the lunchroom table. The ingredients are simple and easily acquired, and be sure to use real mayonnaise.

Provided by Julia Reed

Categories     main course, side dish

Time 10m

Yield About 3 cups

Number Of Ingredients 11

1 (12-ounce) can StarKist solid white albacore tuna in water
1/2 cup Hellmann's mayonnaise
4 large ribs celery, peeled and finely chopped
3 hard-boiled eggs, chopped
3 tablespoons chopped sweet pickles, with their juice
1 tablespoon minced onion
1 teaspoon celery salt or more to taste
1 teaspoon McCormick Season-All or more to taste
6 dashes Tabasco
Cracked pepper to taste
Salt to taste

Steps:

  • Drain the tuna, place it in a bowl and break it up with a fork. Add 1/4 cup of mayonnaise and blend well. Mix in the remaining ingredients, and add the rest of the mayonnaise. Check for celery salt, Season-All, salt and pepper. This is better if it sits at least one hour before serving.

Nutrition Facts : @context http, Calories 252, UnsaturatedFat 15 grams, Carbohydrate 4 grams, Fat 19 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 3 grams, Sodium 385 milligrams, Sugar 2 grams

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