Tuna Tomato Salad Recipes

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TUNA-TOMATO SALAD



Tuna-Tomato Salad image

This was something I made up while living on a student budget in Paris, France. This is another example of how the greatest things that come out of the kitchen are not a result of planning. I just looked around at what I had in the cupboard, put them together and it worked! It is a great starter or side dish. One rule though...you MUST add the blue cheese! It is what brings everything together. I kind of think of this as the French version of a caprese salad.

Provided by dk683

Categories     Vegetable

Time 10m

Yield 2 serving(s)

Number Of Ingredients 7

2 medium tomatoes, sliced
50 -100 g canned tuna
2 tablespoons blue cheese
1 -2 tablespoon vegetable oil
1 small lemon, juiced
1/8 teaspoon dried thyme
1/8 teaspoon ground pepper

Steps:

  • Arrange the tomato slices on a plate.
  • Take the tuna out of the can and arrange on top of the tomato slices.
  • For the dressing: If you buy tuna packed in oil, use a few teaspoons of that from the can and add the lemon juice. Otherwise use any vegetable oil or even olive oil, (vegetable oil is obviously more budget friendly) No need to add salt because the cheese is plenty salty.
  • Crumble the blue cheese on top of the tuna and tomato. I used Roquefort, which is A-M-A-Z-I-N-G! But any strong blue cheese will work.
  • Dress the salad simply with the lemon and oil and sprinkle over the thyme and pepper.

CRUNCHY TUNA SALAD WITH TOMATOES



Crunchy Tuna Salad with Tomatoes image

On a hot summer day, there's nothing more refreshing than this salad. I grow a few tomato plants in my garden and the fresh-picked taste makes the dish even more of a treat. -Diane Selich, Vassar, Michigan

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 7

2/3 cup reduced-fat mayonnaise
1/2 cup chopped sweet onion
1 celery rib, chopped
1 teaspoon minced fresh parsley or 1/4 teaspoon dried parsley flakes
3/4 teaspoon pepper
1 can (12 ounces) albacore white tuna in water, drained and flaked
4 medium tomatoes, cut into wedges

Steps:

  • In a small bowl, combine mayonnaise, onion, celery, parsley and pepper. Stir in tuna. Serve with tomato wedges.

Nutrition Facts : Calories 280 calories, Fat 16g fat (3g saturated fat), Cholesterol 50mg cholesterol, Sodium 656mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 2g fiber), Protein 22g protein. Diabetic Exchanges

TOMATOES AND TUNA SALAD



Tomatoes and Tuna Salad image

Each summer, I look forward to making this salad when I have a bumper crop of tomatoes in my garden.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 5 servings.

Number Of Ingredients 11

1 can (12 ounces) tuna, drained and flaked
4 ounces cheddar cheese, cut into 1/4-inch cubes
1/2 to 3/4 cup mayonnaise
1/2 cup chopped celery
1/4 cup chopped onion
2 tablespoons chopped dill pickle
1 tablespoon dill pickle juice
1/4 teaspoon salt
1/8 teaspoon each celery seed and pepper
5 medium tomatoes, cored
Bacon bits, optional

Steps:

  • In a bowl, combine tuna, cheese, mayonnaise, celery, onion, pickle, pickle juice, salt, celery seed and pepper. Chill. Cut tomatoes, not quite through, into quarters; place on individual plates and spread apart. Spoon 1/2 cup salad into each. Garnish with bacon bits if desired.

Nutrition Facts : Calories 368 calories, Fat 26g fat (7g saturated fat), Cholesterol 52mg cholesterol, Sodium 704mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 25g protein.

MEDITERRANEAN TUNA SALAD



Mediterranean Tuna Salad image

In 15 minutes, you can take your taste buds on a trip to Greece with refreshing tuna-stuffed tomatoes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 15m

Yield 5

Number Of Ingredients 10

5 large tomatoes
2 cans (4.5 oz each) light tuna in olive oil, undrained
1 can (15.5 oz) great northern beans, drained, rinsed
1/4 cup chopped fresh Italian (flat-leaf) parsley
2 tablespoons capers, drained
3 tablespoons fresh lemon juice
2 teaspoons finely chopped garlic
1 teaspoon salt
1/4 teaspoon pepper
5 sprigs fresh Italian (flat-leaf) parsley, if desired

Steps:

  • Cut very thin slice from bottom of each tomato so it will stand upright. Cut thin slice from top of each tomato; scoop out tomato flesh, leaving tomato shell. Remove seeds from tomato flesh; chop enough tomato flesh to measure 1 cup.
  • In medium bowl, toss chopped tomato, tuna, beans, chopped parsley, capers, lemon juice, garlic, salt and pepper.
  • Spoon tuna mixture into hollowed-out tomatoes. Garnish with parsley sprigs.

Nutrition Facts : Calories 310, Carbohydrate 30 g, Cholesterol 10 mg, Fiber 8 g, Protein 23 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 1020 mg, Sugar 5 g, TransFat 0 g

GRIDDLED TUNA WITH BEAN & TOMATO SALAD



Griddled tuna with bean & tomato salad image

The fresh tuna in this dish has a lovely meaty texture that's even better when marinated before cooking

Provided by Good Food team

Categories     Dinner, Main course

Time 1h10m

Number Of Ingredients 13

2 fresh tuna steaks, about 175g/6oz each
1 tbsp olive oil
1 tbsp lemon juice
1 large garlic clove , crushed
1 tbsp chopped rosemary leaves
410g can cannellini bean , drained and rinsed
8 cherry tomatoes , quartered
½ small red onion , thinly sliced
50g bag rocket
2 tbsp extra-virgin olive oil
1 tbsp lemon juice
1 tsp wholegrain mustard
1 tsp clear honey

Steps:

  • Put the tuna in a shallow dish, drizzle over the oil and lemon juice, scatter over the garlic and rosemary. Turn the tuna so it's well coated. Cover and put in the fridge for 30 minutes (you can leave it for longer if convenient).
  • Tip the beans into a large bowl. Toss in the tomatoes, onion and rocket. Put the oil, lemon juice, mustard, honey and salt and pepper in a screw top jar. Seal and put aside.
  • Heat a cast iron ridged grill pan or frying pan until very hot. Cook the tuna on a moderately high heat for 2 minutes each side - don't overcook or it will be dry.
  • Shake the dressing. Pour over the salad. Mix. Serve the salad with the tuna on top.

Nutrition Facts : Calories 565 calories, Fat 26 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 2 grams sugar, Fiber 9 grams fiber, Protein 54 grams protein, Sodium 0.67 milligram of sodium

TUNA, TOMATO, AND WHITE-BEAN SALAD



Tuna, Tomato, and White-Bean Salad image

On the hottest of summer days, it's best to leave the oven off as much as possible. This salad for dinner recipe has you use the stovetop just once-to simmer potatoes and cook green beans. Other than that, it's smooth sailing to a practically no-cook dinner that's light, refreshing, and delicious.

Provided by Sarah Carey

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 20m

Number Of Ingredients 10

2 Yukon Gold potatoes (12 ounces), peeled and sliced 1/2-inch thick
Kosher salt and freshly ground pepper
8 ounces green beans, trimmed
1/4 teaspoon grated garlic (from 1 small clove)
1 tablespoon red wine vinegar
1 pound tomatoes, such as Campari or beefsteak
1/4 cup extra-virgin olive oil, plus more for drizzling
1 can (15.5 ounces) white beans, such as cannellini, drained and rinsed
2 jars (each 5 ounces) high-quality tuna packed in oil, drained
Arugula, for serving

Steps:

  • Place potatoes in a medium saucepan; add enough water to cover by 2 inches and 1 tablespoon salt. Bring to a boil, then cook until fork-tender, about 5 minutes. Using a slotted spoon, transfer to a plate. Return water to a boil; add green beans and cook until bright green and crisp-tender, 3 to 4 minutes. Drain.
  • Mix together garlic and vinegar; let stand 5 minutes. Grate 1 or 2 tomatoes to yield 1/2 cup; add to vinegar mixture. Whisk in oil; season to taste. Cut remaining tomatoes into wedges, arrange on a platter, season, and drizzle with oil.
  • Toss white beans with half of dressing. Toss green beans with 1 tablespoon dressing; arrange on platter with potatoes, tuna, white beans, and arugula. Season to taste, drizzle with remaining dressing, and serve.

TUNA CAKES WITH ARUGULA-TOMATO SALAD



Tuna Cakes with Arugula-Tomato Salad image

Quick and easy for a weeknight dinner, these hearty cakes are made from canned tuna with grated carrots slipped in for an extra boost nutrition.

Provided by Greg Lofts

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Time 35m

Number Of Ingredients 9

1/3 cup Dijonnaise
1 teaspoon grated lemon zest and 1 tablespoon fresh juice, plus wedges for serving
1/3 cup chopped dill pickle
2 cans (each 5 ounces) tuna, preferably in water, drained and flaked
1 cup peeled, grated carrot (from 2)
1 cup panko breadcrumbs
Kosher salt and freshly ground pepper
1/4 cup extra-virgin olive oil, plus more for drizzling
Arugula and halved cherry tomatoes, for serving

Steps:

  • In a bowl, stir together Dijonnaise, lemon zest and juice, and pickle. Add tuna, carrot, and 1/4 cup panko; stir until well combined. Season to taste. Form into 4 firmly packed patties, each about 1 inch thick. Coat in remaining 3/4 cup panko, pressing it into patties with your hands to adhere.
  • Heat oil in a large cast-iron or nonstick skillet over medium until shimmering. Add cakes and cook, flipping once, until crisp and golden brown on both sides, about 10 minutes total. Transfer to a wire rack; let cool slightly.
  • Meanwhile, lightly drizzle arugula and tomatoes with oil, tossing to coat; season to taste. Serve cakes warm over arugula-tomato salad, with lemon wedges alongside.

AVOCADO, TUNA, AND TOMATO SALAD



Avocado, Tuna, and Tomato Salad image

A light, quick lunch or even a small salad before dinner. Combines tuna, tomato, and avocado with lime, cilantro, garlic, and feta cheese.

Provided by Donna Martin

Categories     Salad     Seafood Salad Recipes     Tuna Salad Recipes

Time 15m

Yield 2

Number Of Ingredients 10

1 avocado
1 (5 ounce) can tuna, drained
1 small tomato, chopped
¼ cup crumbled feta cheese
1 jalapeno pepper, finely chopped
1 green onion, chopped
2 cloves garlic, minced
3 tablespoons chopped fresh cilantro
2 tablespoons lime juice
salt and pepper to taste

Steps:

  • Split avocado. Save skins and discard pit. Scoop contents into a bowl; slightly mash.
  • Mix mashed avocado, tuna, tomato, feta cheese, jalapeno pepper, green onion, feta cheese, garlic, cilantro, lime juice, salt, and pepper together in a bowl.
  • Scoop mixture back into reserved avocado skins and serve immediately or chill until serving.

Nutrition Facts : Calories 338.3 calories, Carbohydrate 14.9 g, Cholesterol 46.9 mg, Fat 22.1 g, Fiber 7.8 g, Protein 23.5 g, SaturatedFat 7 g, Sodium 472.7 mg, Sugar 3.9 g

TOMATO, TUNA, AND BEAN SALAD



Tomato, Tuna, and Bean Salad image

This main dish salad is perfect for lunch or a light dinner. Dill, quinoa, and Parmesan cheese are optional. I make the salad without these, then add them to change things up a bit when we eat the leftovers. Serve by itself or over lettuce.

Provided by Marcia

Categories     Salad     Seafood Salad Recipes     Tuna Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 14

5 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon dried dill weed
¼ teaspoon crushed garlic
¼ teaspoon white sugar
1 pinch salt
2 cups halved cherry tomatoes
1 (15 ounce) can white kidney beans (cannellini), rinsed and drained
2 (5 ounce) cans white tuna, drained
1 cup cooked quinoa
⅓ cup chopped fresh basil
2 tablespoons chopped onion
¼ cup grated Parmesan cheese, or to taste

Steps:

  • Whisk olive oil, vinegar, mustard, dill weed, garlic, sugar, and salt together in a large bowl. Add tomatoes, kidney beans, tuna, quinoa, basil, and onion; gently stir with a large spoon to coat evenly. Spoon salad into serving bowls; top each with about 1 tablespoon Parmesan cheese.

Nutrition Facts : Calories 406.5 calories, Carbohydrate 30.4 g, Cholesterol 23.3 mg, Fat 20.4 g, Fiber 6.3 g, Protein 24.9 g, SaturatedFat 3.4 g, Sodium 409.1 mg, Sugar 1.6 g

TUNA SALAD STUFFED TOMATOES



Tuna Salad Stuffed Tomatoes image

This is not your usual tuna salad! This salad also makes a great sandwich (both hot & cold... look for my other tuna recipes!

Provided by Leopard Apron

Categories     Summer

Time 20m

Yield 8 serving(s)

Number Of Ingredients 12

2 (5 ounce) packages albacore tuna (water-packed)
4 stalks celery, diced
1/2 cup sweet onion, chopped
1/3 cup sliced ripe olives
3 hard-boiled eggs, chopped
1 cup Hellmann's mayonnaise
1/2 teaspoon louisiana hot sauce
1 tablespoon prepared horseradish
1/2 teaspoon celery salt
1/2 teaspoon paprika
salt & freshly ground black pepper
red ripe tomato

Steps:

  • In a large mixing bowl, break up tuna.
  • Add celery, onions and olives and mix.
  • In a 2 cup measuring cup, mix mayonnaise and remaining seasonings to blend.
  • Combine mayonnaise mixture to tuna and vegetables and blend well, folding in chopped eggs.
  • Slice off top of ripe tomatoes, scoop out pulp and reserve for other use.
  • Spoon in tuna salad mixture to fill.
  • Sprinkle with paprika, salt & pepper if desired.
  • Garnish with black olive and celery leaves.
  • Serve as is, or chill for later serving.

GRILLED TUNA, TOMATO AND MOZZARELLA SALAD



Grilled Tuna, Tomato and Mozzarella Salad image

Grilled tuna partners with classic mozzarella and tomato salad for a delicious dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 3

Number Of Ingredients 7

1/2 lb tuna steaks
1 teaspoon olive or vegetable oil
1 small clove garlic, finely chopped
3 large plum (Roma) tomatoes, sliced
4 oz fresh mozzarella cheese, sliced
2 tablespoons balsamic vinaigrette
2 tablespoons chopped fresh basil leaves

Steps:

  • Heat gas or charcoal grill. Drizzle both sides of tuna steaks with oil; rub with garlic. Let stand at room temperature 15 minutes to marinate.
  • Meanwhile, on large serving plate or platter, place tomato and cheese slices. Drizzle with vinaigrette; sprinkle with basil. Set aside.
  • Place tuna on grill. Cover grill; cook over medium heat 8 to 10 minutes, turning once, until fish flakes easily with fork and is slightly pink in center. Cut tuna into slices. Place tuna slices on top of tomatoes and cheese.

Nutrition Facts : Calories 280, Carbohydrate 5 g, Cholesterol 65 mg, Fat 1 1/2, Fiber 0 g, Protein 25 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 2 g, TransFat 0 g

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    #15-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #for-1-or-2     #salads     #vegetables     #dietary     #low-sodium     #low-cholesterol     #low-calorie     #low-carb     #healthy-2     #low-in-something     #tomatoes     #number-of-servings

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