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Tuna Red Onion And Parsley Salad


this is my take on a salad featured in bon appetit. while i use a combination of fat-free mayonnaise and sour cream to make this consistent with the ww core program, you should feel free to simply use 1/4 cup of your mayonnaise of choice. please note cooking time is chilling time.

Time: 38 minutes


  • using a fork first four ingredients in medium bowl to blend
  • mix in celery , onion , and chopped parsley
  • stir in tuna
  • season salad with salt and pepper
  • cover and refrigerate
  • chill for a minimum of 30 minutes to let the flavors blend
  • can be prepared up to 6 hours ahead

tuna  red onion  and parsley salad image

Number Of Ingredients: 9


  1. fat-free mayonnaise
  2. nonfat sour cream
  3. fresh lemon juice
  4. lemon peel
  5. celery
  6. red onion
  7. fresh parsley
  8. light chunk tuna in water
  9. fresh parsley sprig


Recipe From

Yield Makes 4 servings


  • Whisk first 3 ingredients in medium bowl to blend. Mix in celery, onion, and chopped parsley. Stir in tuna. Season salad with salt and pepper. (Can be prepared 6 hours ahead. Cover and refrigerate.)
  • Spoon salad onto endive; place on platter. Garnish with parsley and serve.

Tuna, Red Onion, and Parsley Salad image

Number Of Ingredients: 9


  • 1/3 cup light mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon grated lemon peel
  • 2/3 cup finely chopped celery
  • 2/3 cup finely chopped red onion
  • 3 tablespoons chopped fresh Italian parsley
  • 2 7.06-ounce pouches water-packed chunk light tuna
  • 20 Belgian endive leaves (from about 2 heads)
  • Fresh Italian parsley sprigs


The combination of tuna, anchovies, capers, garlic, and parsley is traditional in Mediterranean cooking, particularly in southern France.

Recipe From

Provided by Martha Stewart

Time 25m


  • In a large pot of boiling salted water, cook pasta until al dente, according to package instructions; drain, reserving 1/2 cup pasta water. Return pasta to pot.
  • Meanwhile, in a large nonstick skillet, heat oil over medium-low heat. Add onion and garlic; season with salt and pepper. Cook, stirring often, until onion is very tender and starting to brown, about 8 minutes. Add half-and-half and if using, anchovies; raise heat to high, and boil 2 minutes.
  • Pour mixture over pasta. Add tuna, parsley, capers, and reserved pasta water; toss to combine. Season with salt and pepper, as desired.

Penne with Tuna and Red Onion image

Number Of Ingredients: 10


  • Coarse salt and ground pepper
  • 1 pound penne or other short tubular pasta
  • 2 teaspoons olive oil
  • 1 large red onion, chopped
  • 3 garlic cloves, thinly sliced
  • 1 cup half-and-half
  • 3 anchovy fillets, mashed (optional)
  • 2 cans (6 ounces each) tuna packed in oil, drained
  • 3/4 cup chopped fresh parsley
  • 2 tablespoons capers, drained


Recipe From

Provided by David Rosengarten

Yield Makes 6 sandwiches


  • 1. Put the tuna in a large bowl. Mash. Add the carrots, onion, parsley, celery, and scallions.
  • 2. Place the mayonnaise in a small bowl. Add the crushed garlic clove and the lemon juice. Add the mayonnaise mixture to the tuna. Mix together. Add salt and pepper to taste. Serve on rolls with lettuce and tomato.

Dean & Deluca's Tuna Sandwich with Carrots, Red Onion, and Parsley image

Number Of Ingredients: 12


  • 4 six-ounce cans drained chunk white tuna in water
  • 6 tablespoons finely chopped carrots
  • Half cut plus 1 tablespoon finely chopped red onion
  • 6 tablespoons chopped fresh parsley
  • 6 tablespoons finely chopped celery
  • 3 scallions, finely chopped
  • One and a half cups of your favorite mayonnaise
  • 1 small garlic clove, peeled and crushed
  • 3 tablespoons lemon juice
  • Salt and pepper to taste
  • 6 rolls
  • Lettuce and tomato as accompaniments


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.

Recipe From

Provided by Food Network Kitchen

Time 15m

Yield 3 to 4 servings


  • 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.

The Best Tuna Salad image

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)


Serve a scoop on top of a green salad, or between two pieces of bread with fresh lettuce. Sprinkle a little paprika on top to add a little flavor and color.

Recipe From

Provided by Angel

Time 15m

Yield 4


  • In a large bowl, combine the tuna, celery, onion, mayonnaise, lemon juice, parsley, garlic powder, salt and pepper. Mix well and refrigerate until chilled. Sprinkle with paprika if desired.

Tuna Fish Salad image

Number Of Ingredients: 10


  • 1 (5 ounce) can tuna, drained
  • 1 tablespoon chopped fresh parsley
  • ¼ cup chopped celery
  • ½ cup mayonnaise
  • ½ teaspoon lemon juice
  • ¼ cup chopped onion
  • ¼ teaspoon garlic powder
  • ⅛ teaspoon salt
  • ⅛ teaspoon ground black pepper
  • paprika to taste


This is not your mother's mayonnaise-laden tuna salad, but it's just as easy to prepare. Here's what you do: stir together some canned tuna, garlic, lemon juice, red onion, black olives, capers and fresh parsley, then spread it on buttered toast. Top it off with a round of ripe tomato or slivers of avocado and another slice of toast. That's it. If you want to make it into a dip, toss the mixture into a food processor with a few tablespoons of softened butter and a bit more olive oil. Purée until smooth and creamy and serve with carrots, fennel, bell pepper and seeded crackers. If you have a tin of sardines taunting you from inside your cabinet, we bet this recipe would work equally well with those.

Recipe From

Provided by Melissa Clark

Time 10m

Yield 4 sandwiches or 8 appetizer servings


  • In a large bowl, mash garlic with the back of a spoon. Whisk in the lemon juice and 5 tablespoons of olive oil. Combine with the tuna, onion, olives, capers, herbs and salt to taste.
  • Serve on buttered toast for sandwiches, or make into a dip: Pulse the tuna salad and butter in a food processor until it is creamy. With the motor of the processor running, slowly add the additional 4 tablespoons oil. Taste and add more salt or lemon juice if needed. Serve with cut vegetables (fennel and bell peppers are nice) and crackers.

Tuna With Capers, Olives and Lemon image

Number Of Ingredients: 11


  • 1 garlic clove, finely minced
  • Juice of half a lemon, plus more to taste
  • 5 tablespoons extra virgin olive oil, plus 4 more tablespoons if serving as dip
  • 20 ounces canned tuna, preferably packed in olive oil, drained
  • 1/4 cup chopped red onion
  • 1/4 cup chopped black olives
  • 2 tablespoons capers
  • 2 tablespoons minced parsley or basil
  • Salt to taste
  • Buttered toast, if serving as sandwiches
  • 10 tablespoons unsalted butter, softened, if serving as dip

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