Scotus Tuna Salad Recipes

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

Ingredients

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

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

Ingredients

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.

ISRAELI COUSCOUS AND TUNA SALAD

Israeli Couscous and Tuna Salad image

Provided by Ina Garten

Categories side-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 14

Ingredients

2 cups Israeli couscous (10 to 12 ounces)
2 (7-ounce) cans or jars Italian tuna, drained and flaked
2 teaspoons grated lemon zest (2 lemons)
1/4 cup freshly squeezed lemon juice
1/2 cup good olive oil
3 tablespoons capers, drained
1/2 cup pitted, oil-cured black olives, coarsely chopped (3 ounces)
1/2 cup jarred roasted red peppers, medium-diced (4 ounces)
2 teaspoons minced garlic (2 cloves)
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 cup chopped scallions (6-8 scallions)
1/4 cup julienned fresh basil leaves, lightly packed
Juice of 1/2 lemon

Steps:

Bring 4 cups of water to a boil in a medium-size saucepan. Add the couscous and reduce the heat to very low. Cover the pot and simmer for 12 to 15 minutes, until the couscous is just tender. (I pull the pot halfway off the heat.) Drain in a colander.
Meanwhile, combine the tuna, lemon zest, lemon juice, olive oil, capers, olives, red peppers, garlic, 1 tablespoon salt, and 1 1/2 teaspoons black pepper in a large bowl. Pour the hot couscous into the mixture and stir well. Cover and set aside for 10 to 15 minutes, stirring occasionally. Just before serving, stir in the scallions, basil, juice of the 1/2 lemon, and 1 more teaspoon of salt. Taste for seasonings and serve warm or at room temperature.

SIMON'S FAMOUS TUNA SALAD

Simon's Famous Tuna Salad image

This nicely seasoned tuna salad from Simon Seitz of Highland, New York makes for a simple and satisfying lunch. Crunchy carrots give it a unique and tasty twist you'll love.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 5 servings.

Number Of Ingredients 9

Ingredients

3 cans (5 ounces each) light water-packed tuna, drained and flaked
3/4 cup fat-free mayonnaise
1/4 cup chopped celery
1/4 cup chopped carrot
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon dill weed
10 slices whole wheat bread, toasted
5 lettuce leaves

Steps:

In a large bowl, combine the first seven ingredients. For each sandwich, layer a slice of toast with a lettuce leaf and 1/2 cup tuna salad. Top with a second slice of toast.

Nutrition Facts : Calories 271 calories, Fat 4g fat (1g saturated fat), Cholesterol 29mg cholesterol, Sodium 852mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 5g fiber), Protein 29g protein.

SCARLETT'S TUNA SALAD

Scarlett's Tuna Salad image

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

Ingredients

1/2 cup rice-wine vinegar
1 tablespoon sugar
2 teaspoons kosher salt
1 red onion, peeled, halved and thinly sliced
3 Persian cucumbers, peeled if skin is thick and waxy, sliced about 1/4-inch thick
2 spring onions, thinly sliced
2 limes, juiced, about 1/4 cup
5 to 7 ounces olive-oil-packed tuna
1 avocado, peeled and cubed
1/2 teaspoon or more finishing salt, such as Maldon
Freshly ground black pepper, to taste
Handful basil leaves, washed and torn
Handful cilantro sprigs, washed and torn
Handful fresh mint leaves, washed and torn
3 tablespoons extra-virgin olive oil

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

SPANISH-STYLE TUNA SALAD

Spanish-Style Tuna Salad image

Looking for a light dinner that can be tossed up in just 10 minutes? Then check out this great tuna salad packed with greens - featuring hints of Spanish cuisine.

Provided by Betty Crocker Kitchens

Categories Entree

Time 10m

Yield 4

Number Of Ingredients 9

Ingredients

8 cups bite-size pieces salad greens
3 tablespoons olive or vegetable oil
4 teaspoons red wine vinegar
1/8 teaspoon salt
Freshly ground pepper
1/2 small red onion, thinly sliced
12 pitted green olives
3 roma (plum) tomatoes, sliced
1 can (6 ounces) tuna in water, drained and flaked

Steps:

Toss salad greens, oil, vinegar, salt and pepper in large bowl.
Add remaining ingredients; toss.

Nutrition Facts : Calories 170, Carbohydrate 5 g, Cholesterol 10 mg, Fat 2, Fiber 2 g, Protein 12 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 510 mg

STACY'S CRUNCHY TUNA SALAD

Stacy's Crunchy Tuna Salad image

Why stick with just a traditional-style tuna salad when you can add crunch and texture with some awesome fresh veggies? Try my creation to mix it up for a fresh new change. Serve with crackers, on a bed of your favorite salad greens. Makes 2 generous portions or can easily make 3 to 4 salad portions. Enjoy!

Provided by Stacy Scott-Calcagni

Categories Salad Seafood Salad Recipes Tuna Salad Recipes

Time 25m

Yield 2

Number Of Ingredients 10

Ingredients

2 (5 ounce) cans albacore tuna in water, drained and flaked
1 medium Roma tomato, cored and diced
1 small shallot, diced
½ cup diced English cucumber
½ cup diced carrot
½ cup diced jicama
½ cup avocado ranch dressing, or to taste
1 tablespoon chopped fresh cilantro
salt and ground black pepper to taste
1 tablespoon lime juice

Steps:

Place tuna in a medium bowl. Add tomato, shallot, cucumber, carrot, jicama, salad dressing, cilantro, salt, and pepper; mix until blended. Taste and adjust salt and pepper. Add lime juice and stir again to blend.

Nutrition Facts : Calories 516.9 calories, Carbohydrate 12.6 g, Cholesterol 75 mg, Fat 35.5 g, Fiber 3.2 g, Protein 35 g, SaturatedFat 5.9 g, Sodium 1207.2 mg, Sugar 5.9 g

SOUTHWEST TUNA SALAD

Southwest Tuna Salad image

I just LOVE tuna! It's so fun to open a can and make a recipe up. This one turned out so flavorful and yummy... just popping with flavors. I also love a versatile recipe. You can enjoy this atop a bed of lettuce, rolled in lettuce leaves, in a wrap, in a sandwich or my favorite as a melt! I spread some of this on some whole grain sourdough and sprinkled some lowfat cheddar on it...stuck it in the broiler for a few minutes and WOW! The tangy sourdough went really well with it. I can also imagine this with pasta added for a cold pasta salad or as a hot tuna casserole...YUM! I think I'll be making it every which way I can think of because the flavor is soooo DELISH! If you prefer a non-creamy salad just cut the mayo and sour cream and you might increase the lime juice and perhaps add a little bit of oil. If you want more heat add a jalapeno or two. Enjoy yourself and make it how you'll like it.

Provided by Engrossed

Categories Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

2 (6 ounce) cans tuna, drained
1 (2 1/2 ounce) can sliced black olives, drained and rinsed
1 (4 ounce) can diced mild green chilies, drained
1/4 cup green bell pepper, diced
1/4 cup red bell pepper, diced
1/4 cup white onions, diced or 3 green onions, sliced
2 tablespoons cilantro, minced (optional)
diced fresh tomatoes (optional) or grape tomatoes, to taste (optional)
2 tablespoons mayonnaise (optional)
2 tablespoons sour cream (optional)
2 tablespoons fresh lime juice
1/2 teaspoon garlic salt
1/2 teaspoon ground cumin
1/4 teaspoon chili powder
1/8 teaspoon ground black pepper
Tabasco sauce, to taste (this really enhances it)
shredded monterey jack cheese (optional) or cheddar cheese, for a melt (optional)

Steps:

Mix salad ingredients together.
Mix dressing ingredients together.
Stir dressing into salad, mix well.
This is great right away but if you let it sit in the refrigerator it will develop even more flavor.
Enjoy this how you'll like it (see description).

Nutrition Facts : Calories 162.3, Fat 6.2, SaturatedFat 1.3, Cholesterol 32.3, Sodium 503.2, Carbohydrate 5.6, Fiber 1.6, Sugar 2.1, Protein 20.7

SCOTUS TUNA SALAD

Scotus Tuna Salad image

Make and share this Scotus Tuna Salad recipe from Food.com.

Provided by tuttifrutti1

Categories Tuna

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 (6 ounce) can tuna
1 teaspoon pickle relish
2 tablespoons celery, chopped
2 eggs, boiled
2 tablespoons mayonnaise
2 tablespoons onions, diced
salt
pepper

Steps:

Mix altogether and scoop onto plates.

Nutrition Facts : Calories 130.9, Fat 7, SaturatedFat 1.7, Cholesterol 123.8, Sodium 117.2, Carbohydrate 3, Fiber 0.1, Sugar 1.1, Protein 13.2

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