Tuna Salad With Sunflower Kernels Recipes

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TUNA SALAD WITH SUNFLOWER KERNELS



Tuna Salad with Sunflower Kernels image

Skip the croutons, and sprinkle your tuna salad with sunflower kernels. The crunchy alternative makes all the difference in this Healthy Living recipe!

Provided by My Food and Family

Categories     Home

Time 10m

Yield Makes 4 servings.

Number Of Ingredients 5

1 head romaine lettuce (1 lb.), torn into bite-size pieces
2 tomatoes, sliced
1 can (5 oz.) white tuna in water, drained, flaked
1/4 cup PLANTERS Sunflower Kernels
1/3 cup KRAFT Lite Balsamic Vinaigrette Dressing

Steps:

  • Layer all ingredients except dressing in large bowl.
  • Drizzle with dressing just before serving.

Nutrition Facts : Calories 140, Fat 7 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 10 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 11 g

VEGAN SUNFLOWER SEED TUNA SALAD



Vegan Sunflower Seed Tuna Salad image

This vegan take on a deli classic uses soaked sunflower seeds two ways: both in place of the tuna and mayonnaise. With bright flavors of lemon and fresh herbs and a little crunch from fresh celery and shallots, you won't miss the fish in this satisfying salad.

Provided by Food Network Kitchen

Categories     main-dish

Time P1DT15m

Yield about 4 heaping 1/3 cup servings

Number Of Ingredients 11

1 cup raw hulled sunflower seeds
Juice of 1/2 lemon (about 2 tablespoons)
2 teaspoons Dijon mustard
Kosher salt
2 tablespoons fresh dill, coarsely chopped
2 tablespoons parsley leaves, coarsely chopped
1/4 teaspoon paprika
1 stalk celery with leaves, chopped
1 small shallot, chopped
Freshly ground black pepper
Serving suggestions: whole wheat wraps, lettuce, tomato and avocado

Steps:

  • Cover the sunflower seeds with at least 1/4 inch of water and soak, at room temperature in an air tight container, for at least 24 hours. The seeds are ready when they have nearly doubled in size.
  • Drain the seeds and pulse half (about 1 cup) with the lemon juice, mustard and 1/4 teaspoon salt in a food processor until almost smooth, scraping down the bowl as needed.
  • Add the remaining seeds, along with the dill, parsley, paprika, celery, shallot, 1/4 teaspoon salt and a few grinds of pepper to the food processor. Pulse until the mixture resembles tuna salad. Refrigerate in an airtight container for up to 3 days.
  • Fill a whole wheat wrap with lettuce, tomato, avocado and the vegan tuna salad.

Nutrition Facts : Calories 170 calorie, Fat 11 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 210 milligrams, Carbohydrate 9 grams, Fiber 3 grams, Protein 6 grams

QUICK TUNA SALAD



Quick Tuna Salad image

This tuna salad is great when you are in a hurry; very quick and easy to make. It tastes great every time!

Provided by HJP

Categories     Salad     Seafood Salad Recipes     Tuna Salad Recipes

Time 5m

Yield 3

Number Of Ingredients 3

1 (7 ounce) can solid white tuna packed in water, drained
¼ cup creamy salad dressing (such as Miracle Whip™)
1 tablespoon sweet pickle relish, or to taste

Steps:

  • Mash tuna together with salad dressing and relish in a small bowl with a fork. Serve.

Nutrition Facts : Calories 142.3 calories, Carbohydrate 4.4 g, Cholesterol 26.3 mg, Fat 5.9 g, Fiber 0.1 g, Protein 16.7 g, SaturatedFat 0.8 g, Sodium 239.9 mg, Sugar 4.1 g

AMAZINGLY GOOD AND HEALTHY TUNA SALAD



Amazingly Good and Healthy Tuna Salad image

This recipe is tweaked from one I found. It is so good, my husband, who is a very picky eater, often requests this! Enjoy and pat yourself on the back for eating a healthy meal.

Provided by Lisa Keith Lewandosky Kalmerto

Categories     Salad     Seafood Salad Recipes     Tuna Salad Recipes

Time 1h10m

Yield 2

Number Of Ingredients 8

1 (5 ounce) can tuna in water, drained
⅓ cup dried cranberries
½ sweet apple, cut into 1/4-inch pieces
2 tablespoons light mayonnaise
1 green onion, chopped
sea salt to taste
ground black pepper to taste
4 cups chopped fresh spinach

Steps:

  • Mix tuna, cranberries, apple, mayonnaise, green onion, sea salt, and black pepper together in a bowl; refrigerate 1 hour.
  • Put 2 cups spinach on each of 2 plates. Top spinach with about half the tuna salad.

Nutrition Facts : Calories 217 calories, Carbohydrate 25.5 g, Cholesterol 24.1 mg, Fat 5.8 g, Fiber 3.5 g, Protein 18.2 g, SaturatedFat 1 g, Sodium 341.6 mg, Sugar 17.7 g

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