Simons Famous Tuna Salad Recipes

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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

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.

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

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.

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

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

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