Tuna Red Onion And Parsley Salad Recipes

TUNA, RED ONION, AND PARSLEY SALAD

Tuna, Red Onion, and Parsley Salad image

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.

Provided by justcallmetoni

Categories Lunch/Snacks

Time 38m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

3 tablespoons fat-free mayonnaise
1 tablespoon nonfat sour cream
1 tablespoon fresh lemon juice
1 teaspoon grated lemon peel
2/3 cup celery, finely chopped
2/3 cup red onion, finely chopped
3 tablespoons fresh parsley, chopped (Italian is best but either is fine)
1 (6 ounce) can light chunk tuna in water
fresh parsley sprig, for garnish (optional)

Steps:

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.

Nutrition Facts : Calories 76.9, Fat 0.8, SaturatedFat 0.2, Cholesterol 14.3, Sodium 253.1, Carbohydrate 5.6, Fiber 1.1, Sugar 2.7, Protein 11.6

TUNA, RED ONION, AND PARSLEY SALAD

Tuna, Red Onion, and Parsley Salad image

Categories Salad Onion No-Cook Low Fat Quick & Easy Mayonnaise Tuna Celery Summer Endive Parsley Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 9

Ingredients

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

Steps:

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.

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.

HEALTHIER MEDITERRANEAN TUNA SALAD

Healthier Mediterranean Tuna Salad image

A very refreshing and light snack or meal! This dish makes a great Mediterranean alternative to your stereotypical tuna salad made with mayonnaise. Serve with whole grain crackers.

Provided by Mareefer09

Categories Salad Seafood Salad Recipes Tuna Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 8

Ingredients

2 (5 ounce) cans chunk light tuna in water, drained
¼ cup finely chopped red onion
¼ cup chopped fresh parsley
3 tablespoons olive oil
2 tablespoons freshly squeezed lemon juice
½ teaspoon lemon zest
¼ teaspoon salt
¼ teaspoon ground black pepper

Steps:

Combine tuna, onion, and parsley in a medium bowl.
Whisk oil, lemon juice, lemon zest, salt, and pepper to make the dressing. Toss with the tuna mixture.

Nutrition Facts : Calories 169.1 calories, Carbohydrate 1.6 g, Cholesterol 18.9 mg, Fat 10.7 g, Fiber 0.4 g, Protein 16.3 g, SaturatedFat 1.6 g, Sodium 179.6 mg, Sugar 0.5 g

TUNA FISH SALAD

Tuna Fish Salad image

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.

Provided by Angel

Categories Salad Seafood Salad Recipes Tuna Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 10

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 240.4 calories, Carbohydrate 2.3 g, Cholesterol 19.9 mg, Fat 22.1 g, Fiber 0.3 g, Protein 8.5 g, SaturatedFat 3.4 g, Sodium 251.6 mg, Sugar 0.9 g

TUNA & RED ONION SALAD

Tuna & red onion salad image

This simple salad is perfect for a post-Christmas lunch - it makes the most of storecupboard ingredients too.

Provided by Good Food team

Categories Lunch, Vegetable

Time 20m

Number Of Ingredients 5

Ingredients

tuna
new potatoes, cooked
red onion
capers
a handful of rocket or watercress

Steps:

Mix canned tuna (drained) with cooked new potatoes, red onion, capers and a handful of rocket or watercress, and toss with a bought fat-free dressing.

PENNE WITH TUNA AND RED ONION

Penne with Tuna and Red Onion image

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

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Time 25m

Number Of Ingredients 10

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 465 g, Fat 12 g, Fiber 3 g, Protein 27 g

GARBANZO AND TUNA SALAD WITH CILANTRO, PARSLEY AND RED PEPPER

Garbanzo and Tuna Salad With Cilantro, Parsley and Red Pepper image

Make and share this Garbanzo and Tuna Salad With Cilantro, Parsley and Red Pepper recipe from Food.com.

Provided by Lise P.

Categories Tuna

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 17

Ingredients

1 (5 ounce) can tuna in olive oil (canned chicken or salmon can be used instead)
1 (15 ounce) can garbanzo beans (also called chickpeas)
1 chopped red bell pepper
1/4 cup chopped red onion (or use Vidalia onion)
4 sun-dried tomatoes packed in oil, chopped
1/4 cup loosely packed sliced pepperoncini pepper, chopped
1/2 cup chopped cilantro
1/2 chopped parsley (or use 1 cup chopped parsley if you don't like cilantro)
2 tablespoons roasted red peppers, chopped
3 tablespoons olive oil, I use garlic infused evoo
2 tablespoons lemon juice
1/4 teaspoon lemon, herb spice blend (like McCormack Perfect Pinch Lemon Herb or Mrs. Dash Savory Lemon with Herbs Table Blend)
1/4 teaspoon dried Mediterranean oregano
1/4 teaspoon garlic powder (not garlic salt)
1/4 teaspoon smoked paprika
1/4 teaspoon turmeric
1/4 teaspoon pepper

Steps:

In small bowl, whisk together olive oil, lemon juice, Mediterranean oregano, (pinch or rub dried oregano to release more flavor) lemon herb seasoning, garlic powder, turmeric, paprika and pepper to make the dressing.
Put garbanzo beans in colander and rinse well with cold water, let drain. Pat dry with paper towels if needed so the beans are relatively dry.
Put the drained & dried beans into a bowl and mix in a quarter of the dressing. Let beans marinate while you prep the other ingredients.
Wash the cilantro and parsley, spin dry, and finely chop. (You can use just parsley if you are not a cilantro fan.) Chop the red pepper and red onion. Chop roasted red pepper and peperoncini. Blot the sun dried tomatoes with paper towel to remove excess oil then chop.
Drain oil from tuna and discard. Put tuna in mixing bowl and break apart with a fork a little, keeping it slightly chunky. Add the marinated beans and dressing, red pepper, red onion, sun dried tomatoes, roasted red pepper and peperoncini, chopped cilantro and parsley and combine gently. (Don't over-mix.).
Mix additional dressing into salad. If you prefer your salads a little more dry you may not want all the dressing. Chill in refrigerator for 30 minutes to meld flavors. Season to taste with more fresh ground black pepper and sea salt and serve.

Nutrition Facts : Calories 380.3, Fat 17.9, SaturatedFat 2.6, Cholesterol 23, Sodium 781.1, Carbohydrate 29.1, Fiber 6, Sugar 2.2, Protein 25.8

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