Tuna Salad With Hard Cooked Eggs Radishes And Capers Recipes
TUNA EGG SALAD
This is the recipe I use for my family and its always a hit. I use an equal amount of finely chopped hard boiled egg added to a can of tuna (I prefer the albacore tuna). For those who don't care for a strongish fish flavor in their tuna salad, this'll do it for you. It truely is awesome. Enjoy!
Provided by Happy Hippie
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Drain tuna and place in a small mixing bowl.
- Finely chop boiled eggs and add to tuna.
- Finely chop red onion (or onion of your choice) and add to tuna and egg.
- Using a fork or masher, combine these ingredients well.
- Add celery seed or celery salt.
- Add Mayo (or Miracle Whip).
- Add mustard.
- Mix everything well. Go easy on the seasoning and dressing. You can always add more to suit your taste.
Nutrition Facts : Calories 145.4, Fat 8.6, SaturatedFat 1.7, Cholesterol 66.6, Sodium 180.2, Carbohydrate 4.8, Fiber 0.3, Sugar 1.4, Protein 12
TUNA SALAD WITH HARD-BOILED EGGS
After trying a lot of complicated tuna salad recipes and not liking any of them, I finally created my own. Just the basics. Serve on bread, tortillas, or lettuce.
Provided by DELANIA
Categories Salad Seafood Salad Recipes Tuna Salad Recipes
Time 10m
Yield 6
Number Of Ingredients 7
Steps:
- Combine tuna, salad dressing, chopped eggs, celery, relish, mustard, and Worcestershire sauce in a medium bowl. Mix until well combined.
Nutrition Facts : Calories 189.1 calories, Carbohydrate 3.4 g, Cholesterol 140.8 mg, Fat 4.5 g, Fiber 0.2 g, Protein 31.9 g, SaturatedFat 1.2 g, Sodium 175.4 mg, Sugar 2.1 g
TUNA EGG SALAD
People can't believe it when I tell them this recipe does fit into a diet-restricted menu. Everyone loves the old-fashioned flavor of this tasty traditional tuna salad. -Daisy Brocato, Raceland, Louisiana
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 3 servings (1-1/4 cups).
Number Of Ingredients 6
Steps:
- Combine all of the ingredients in a small bowl and mix well. Spoon into tomatoes, use as a sandwich filling or serve with crackers.
Nutrition Facts :
RADISH AND CARROT SALAD WITH TUNA AND CAPERS
The thinly sliced radishes and carrots in this healthy lunch salad get extra-crispy thanks to quick soak in an ice bath.
Provided by Jill Santopietro
Categories Salad Kid-Friendly Quick & Easy Dinner Lunch Tuna Carrot Radish Spring Summer Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 4
Number Of Ingredients 11
Steps:
- Slice radishes into very thin rounds. Using a vegetable peeler, peel carrots lengthwise into long, thin slices. Combine 2 tsp. salt and 3 cups ice water in a medium bowl and soak radishes and carrots for 10 minutes. Drain and pat dry.
- Meanwhile, whisk lemon juice, vinegar, mustard, pepper, and remaining 1/4 tsp. salt in a small bowl until combined. Whisk in oil in a slow stream.
- Toss radishes, carrots, and capers in a large bowl with just enough vinaigrette to coat. Divide among 4 plates and top with tuna and parsley; drizzle with remaining vinaigrette and top with a few grinds of black pepper.
MEDITERRANEAN TUNA AND RADISH SALAD
Provided by Lauren Chattman
Yield Serves 4 as a main course
Number Of Ingredients 9
Steps:
- Whisk together the lemon juice, olive oil, and salt in a small bowl.
- Combine the radishes, parsley, scallions, olives, and tuna in a medium-size bowl. Pour the dressing over the salad and toss to coat.
- Divide the lettuce leaves among 4 plates. Top with the tuna salad. Serve immediately.
TUNA SALAD WITH HARD-COOKED EGGS, RADISHES, AND CAPERS RECIPE
Provided by jargrr
Number Of Ingredients 10
Steps:
- Directions 1. Combine onion and 2 tablespoons oil in small bowl and microwave until onion begins to soften, about 2 minutes. Let onion mixture cool for 5 minutes. Place tuna in fine-mesh strainer and press dry with paper towels. Transfer tuna to medium bowl and mash with fork until finely flaked. 2. Stir eggs, celery, radishes, capers, lemon juice, sugar, 1/2 teaspoon salt, 1/2 teaspoon pepper, onion mixture, and remaining 6 tablespoons oil into tuna until well combined. Season with salt and pepper to taste. Serve. (Salad can be refrigerated for up to 24 hours.)
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