Sheryls Tuna Salad Recipes
SCARLETT'S TUNA SALAD
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
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
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.
COLD TUNA & SHELLS SALAD
Tuna noodle salad! It's pretty simple easy and straight forward. Great for the summer, pot lucks, a complete meal or a side.I've been making this for about ten years it was one of my girlfriends recipes but every time she see me she wants me to make it. she says she can't do it right anymore so she passed it down to me. you can use any mayo you like, (I recommend Miracle Whip because it just doesn't taste right to me with other mayos).
Provided by Shellflutterby
Categories One Dish Meal
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Cook the the pasta noodles, drain and set in the fridge to chill. Don't worry about them sticking together they'll separate once you start mixing (spread them out on a cook sheet for less sticking and for a quick chill put them in the freezer for about 10 minutes).
- Cut up the cheese into bite size pieces and set a side.
- Drain the tuna and set aside.
- In a large (about 4-qt) bowl divide the pasta in half and mix in 1/2 the tuna, cheese, mayo and pickle relish.
- After it's well mixed add the rest of the ingredients leaving out the paprika.
- Once everything is mixed well add the paprika (it's just for color).
- Depending on your taste you might want to add more mayo, paprika, or pickle relish.
- I usually add more mayo the next day. Chill for 10-20 minutes in the fridge and serve.
Nutrition Facts : Calories 294.4, Fat 15.1, SaturatedFat 7.4, Cholesterol 72.8, Sodium 266.2, Carbohydrate 4.4, Fiber 0.6, Sugar 1.1, Protein 33.8
HERBED TUNA SALAD
"Cooking for two is such a challenge for us, since my husband and I do not care for leftovers," says Rebecca Schweizer of Chesapeake, Virginia. "This well-seasoned salad, with its distinctive dill flavor, is my favorite lunch recipe.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the first eight ingredients. Combine the mayonnaise and sour cream; stir into the tuna mixture. , Divide the salad greens between two plates. Top with tuna mixture and tomatoes and if desired, cucumbers and dill.
Nutrition Facts : Calories 170 calories, Fat 2g fat (1g saturated fat), Cholesterol 30mg cholesterol, Sodium 452mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 4g fiber), Protein 25g protein. Diabetic Exchanges
STACY'S GREEK-INSPIRED TUNA SALAD
Another twist on a new creation for tuna salad. I don't like olives, so there are none in my recipe, but other ingredients bring the Greek flavors to this tuna! Makes a generous portion for 2, or it can be divided up to make 3 or 4 smaller portions. Enjoy! Serve with pita chips if you like.
Provided by Stacy Scott-Calcagni
Categories Salad Seafood Salad Recipes Tuna Salad Recipes
Time 20m
Yield 2
Number Of Ingredients 11
Steps:
- Place tuna in a medium bowl. Add cucumber, grapes, tzatziki sauce, almonds, feta cheese, dill, salt, and pepper. Mix well. Add lemon juice and mix again.
- Serve on a bed of greens with pita chips on the side.
Nutrition Facts : Calories 740.4 calories, Carbohydrate 63.3 g, Cholesterol 65.8 mg, Fat 51 g, Fiber 11.9 g, Protein 50.5 g, SaturatedFat 5.5 g, Sodium 957.2 mg, Sugar 9.5 g
STACY'S CRUNCHY TUNA SALAD
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
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
TUNA SHELL SALAD
Do you like tuna but need a new way to serve it? Foll Pat Kordas' lead. "I created this light salad as a way to use tuna in dishes other than sandwiches," the Nutley, New Jersey cook explains. "Mustard and dill enhance the flavor."
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 5 servings.
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions; drain and rinse in cold water. In a salad bowl, combine the pasta, tuna, onion and carrot. In a small bowl, combine the remaining ingredients. Pour over salad and toss to coat. Cover and chill until serving.
Nutrition Facts :
TUNA SALAD WITH SHELLS
Provided by Florence Fabricant
Categories salads and dressings
Time 15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Cook shells in boiling salted water until tender. Drain well.
- Break tuna into chunks and combine with tomato, cucumber, zucchini and capers. Add lemon juice. Stir mayonnaise until smooth and fold in. Season to taste with salt and pepper.
- Garnish with parsley and basil and chill before serving.
Nutrition Facts : @context http, Calories 705, UnsaturatedFat 41 grams, Carbohydrate 45 grams, Fat 49 grams, Fiber 3 grams, Protein 21 grams, SaturatedFat 8 grams, Sodium 687 milligrams, Sugar 4 grams
SHERYL'S TUNA SALAD
Found this in Parade Magazine, from Sheryl Crow's new cookbook If It Makes You Healthy. It's delicious! Vegenaise is an egg-free vegetarian mayonnaise, I just used plain old Best Foods. Posting the original recipe here for safe keeping.
Provided by Nicest of the damned
Categories High Protein
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a glass or plastic bowl, mix with a fork the tuna, apple, celery, Vegenaise, parsley and lemon juice. Avoid over stirring, you don't want it mushy. Season to taste with salt and pepper.
- Serve right away - with salad greens and other veggies, if desired-or cover and refrigerate for up to 48 hours.
Nutrition Facts : Calories 92, Fat 3, SaturatedFat 0.7, Cholesterol 24.1, Sodium 242.8, Carbohydrate 2.9, Fiber 0.4, Sugar 1.7, Protein 12.6
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