North End Tuna Salad 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.

BEST EVER TUNA SALAD



Best Ever Tuna Salad image

Creamy, delicious tuna salad with a surprise ingredient!

Provided by Kristy

Categories     Salad     Seafood Salad Recipes     Tuna Salad Recipes

Time 15m

Yield 8

Number Of Ingredients 11

2 eggs
2 (5 ounce) cans tuna, drained
1 (6 ounce) can crabmeat, shredded
½ cup mayonnaise
1 teaspoon sour cream
1 teaspoon yellow mustard
½ teaspoon dried dill weed
⅛ teaspoon lemon pepper
2 tablespoons dill pickle relish
2 tablespoons sweet pickle relish
¾ cup finely chopped onion

Steps:

  • Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop finely.
  • In a mixing bowl, combine tuna, crabmeat, mayonnaise, sour cream and mustard. Stir in chopped egg, dill weed, lemon pepper, dill and sweet relish and chopped onion. Mix thoroughly.

Nutrition Facts : Calories 187.4 calories, Carbohydrate 3.5 g, Cholesterol 80.1 mg, Fat 12.9 g, Fiber 0.4 g, Protein 14.3 g, SaturatedFat 2.2 g, Sodium 260.1 mg, Sugar 2.1 g

NEW WIFE TUNA SALAD



New Wife Tuna Salad image

My husband says this tuna salad is even better than his mother's. Not too pickly tasting, mild with a nice blend of flavor. You can add more mayo for a creamier salad.

Provided by Graden

Categories     Salad     Seafood Salad Recipes     Tuna Salad Recipes

Time 15m

Yield 12

Number Of Ingredients 10

4 (5 ounce) cans tuna, drained
5 hard-boiled eggs, chopped
½ cup chopped sweet onion
1 stalk celery, chopped
¾ cup mayonnaise
1 ½ tablespoons dill pickle relish
2 teaspoons honey mustard
½ teaspoon celery seed
½ teaspoon seasoned salt
½ teaspoon ground black pepper

Steps:

  • Combine tuna, eggs, onion, and celery in a large bowl.
  • In a small bowl, stir together mayonnaise, relish, honey mustard, celery seed, seasoned salt, and pepper. Pour over the ingredients in the other bowl, and stir gently to coat. Serve at room temperature or chill until ready to serve.

Nutrition Facts : Calories 185.9 calories, Carbohydrate 2 g, Cholesterol 106.2 mg, Fat 13.6 g, Fiber 0.2 g, Protein 13.6 g, SaturatedFat 2.4 g, Sodium 189.5 mg, Sugar 1 g

NORTH END TUNA SALAD



North End Tuna Salad image

Make and share this North End Tuna Salad recipe from Food.com.

Provided by Lorac

Categories     Lunch/Snacks

Time 10m

Yield 2 serving(s)

Number Of Ingredients 4

1 (6 ounce) can solid white tuna, drained
4 pepperoncini peppers, diced
3 tablespoons diced red onions
2 -3 tablespoons mayonnaise

Steps:

  • Flake tuna into a small bow.
  • Add remaining ingredients and mix.

Nutrition Facts : Calories 252.2, Fat 11.9, SaturatedFat 1.8, Cholesterol 30.1, Sodium 2153.8, Carbohydrate 12.5, Fiber 2.1, Sugar 6.4, Protein 24.1

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 SALAD WITH HOT AND SWEET PEPPERS



Tuna Salad With Hot and Sweet Peppers image

Inspired by the oil-and-vinegar tuna salads of the Mediterranean, this version includes new-world peppers. Letting thin slices of hot and sweet peppers sit with vinegar and salt for a few minutes gives them a pickled taste without taking away their crispness. It also makes for a sharp dressing when mixed with the olive oil from oil-packed tuna. Celery and parsley bring freshness to this blend, which is wonderful on its own and versatile enough to be spooned over toast or tossed with lettuce or pasta.

Provided by Genevieve Ko

Categories     dinner, easy, lunch, quick, snack, weeknight, appetizer, main course, side dish

Time 10m

Yield 4 servings

Number Of Ingredients 7

1 red, orange or yellow bell pepper, thinly sliced
1 hot green chile, such as serrano, seeded if desired, thinly sliced
1 1/2 tablespoons sherry or red wine vinegar
Salt and black pepper
2 celery stalks
2 (5-ounce) cans or 1 (7- to 8-ounce) jar tuna packed in olive oil
1/4 cup fresh flat-leaf parsley leaves, coarsely chopped

Steps:

  • Toss the pepper and the chile with the vinegar and a big pinch of salt in a large bowl. Let sit for 10 minutes. Meanwhile, cut the celery into 1/4-inch dice.
  • Add the celery, tuna with all of its oil and chopped parsley to the peppers. Toss until the tuna flakes into bite-size pieces and everything is well mixed, then season to taste with salt and pepper. Serve immediately or refrigerate in an airtight container for up to 2 days.

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