Tuna Apricot Salad Recipes

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TUNA APRICOT SALAD



Tuna Apricot Salad image

I am posting this recipe to try one day. It placed first in a readers choice cookbook from the local paper.

Provided by abloom69

Categories     Lunch/Snacks

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 14

1 (14 ounce) can apricot halves
4 cups lettuce, torn
4 cups spinach, torn
1/2 cup celery, thinly sliced
1/2 cup carrot, grated
1 small red onion, sliced in rings
2 (7 ounce) cans tuna, well drained
2 small tomatoes, cut in eighths
1/4 cup macadamia nuts, coarsley chopped
3/4 cup mayonnaise
3 tablespoons lemon juice
3 tablespoons reserved apricot syrup
1 1/2 teaspoons soy sauce
1/8 teaspoon dried ginger

Steps:

  • Drain apricots and reserve 3 tablespoons syrup for the dressing.
  • Toss together the lettuce, spinach, celery, carrot and onion rings in a salad bowl.
  • Place tuna in the centre of the greens.
  • Arrange tomatoes around the edge of tuna, alternating with the apricot halves.
  • Sprinkle with nuts.
  • Serve with Apricot Soy Dressing.
  • For Dressing, thoroughly blend all ingredients together using beater or whisk. Makes about 1 cup.

Nutrition Facts : Calories 340.9, Fat 17.5, SaturatedFat 3, Cholesterol 32.8, Sodium 366.9, Carbohydrate 30.4, Fiber 3.3, Sugar 17.6, Protein 18.1

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 WITH APRICOT CHIPOTLE GLAZE



Tuna With Apricot Chipotle Glaze image

Tang meets heat in this tasty Tuna dish. From Santa Fe Hot and Spicy Cookbook. Serve over rice. This tuna is served rare for best taste. Elegant to serve.

Provided by Vicki in CT

Categories     Tuna

Time 9m

Yield 6 serving(s)

Number Of Ingredients 10

3/4 cup apricot jam
2 tablespoons chipotle chili sauce
1 tablespoon cilantro, chopped
2 tablespoons honey
1 medium lime, juice of
2 tablespoons olive oil
6 (8 ounce) tuna steaks (quality cut and very fresh)
2 limes, cut into wedges
salt and pepper, to taste
1/2 teaspoon oil

Steps:

  • Combine first six ingredients and heat on stove top just until warm.
  • Generously Sprinkle tuna steaks with salt and pepper.
  • Sear tuna in non stick skillet with a small amount of oil until rare. This takes a very short time.
  • Slice tuna steaks and place on rice. Drizzle sauce over tuna. Serve with lime wedges.

Nutrition Facts : Calories 496.1, Fat 16.1, SaturatedFat 3.5, Cholesterol 86.2, Sodium 105.5, Carbohydrate 34.4, Fiber 0.8, Sugar 20.9, Protein 53.4

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