Untuna Salad Recipes

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TUNA SALAD UNDONE



Tuna Salad Undone image

Provided by Alton Brown

Categories     main-dish

Time 45m

Yield 2 servings

Number Of Ingredients 9

6 to 8 ounces ventresca canned tuna, packed in olive oil
4 leaves butter lettuce, rinsed and patted dry
2 tablespoons finely chopped shallot
2 tablespoons finely chopped red or orange bell pepper
1 tablespoon nonpareil capers
2 tablespoons chopped hard-boiled egg
1 tablespoon micro greens
1/4 teaspoon black lava sea salt
1/2 lemon

Steps:

  • Carefully remove the tuna from the can, leaving the loin pieces intact. Reserve the olive oil. Place the tuna in the refrigerator while you prepare the remaining ingredients.
  • Divide the lettuce between 2 plates and carefully lay the tuna atop the leaves. Top with the shallot, bell pepper, capers, hard-boiled egg and micro greens. Sprinkle with black lava sea salt. Drizzle the salad with the reserved olive oil and a squeeze of lemon.

CLASSIC TUNA SALAD



Classic Tuna Salad image

Tuna salad is a classic go-to for quick lunches and snacks. This tuna salad recipe is made with canned tuna, mayo, celery, onion, and lemon, and can be customized in dozens of ways. It's creamy, filling, and easy to make!

Provided by Sally Vargas

Categories     Lunch     Salad     Sandwich     Budget     Pantry Meal     Quick and Easy

Time 5m

Yield 2

Number Of Ingredients 7

1 (5-ounce) can tuna packed in water
1 rib celery, diced
3 tablespoons mayonnaise
1 teaspoon red onion, finely chopped
1 teaspoon lemon juice
1 pinch salt
1 pinch black pepper

Steps:

  • Drain the tuna: Open the can and hold it over the sink. Tilt the can and press on the lid to allow the water in the can to drain.
  • Serve how you like it: Spoon tuna salad onto slices of bread to make a sandwich, scoop onto crackers for a snack, or serve it atop a bed of salad greens for a healthy meal.

Nutrition Facts : Calories 256 kcal, Carbohydrate 1 g, Cholesterol 45 mg, Fiber 0 g, Protein 21 g, SaturatedFat 3 g, Sodium 539 mg, Sugar 1 g, Fat 18 g, ServingSize 2 servings, UnsaturatedFat 0 g

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

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.

TUNA SALAD WITH HOT AND SWEET PEPPERS



Tuna Salad With Hot and Sweet Peppers image

Inspired by the oil-and-vinegar tuna salads of the Mediterranean, this version includes new-world peppers. Letting thin slices of hot and sweet peppers sit with vinegar and salt for a few minutes gives them a pickled taste without taking away their crispness. It also makes for a sharp dressing when mixed with the olive oil from oil-packed tuna. Celery and parsley bring freshness to this blend, which is wonderful on its own and versatile enough to be spooned over toast or tossed with lettuce or pasta.

Provided by Genevieve Ko

Categories     dinner, easy, lunch, quick, snack, weeknight, appetizer, main course, side dish

Time 10m

Yield 4 servings

Number Of Ingredients 7

1 red, orange or yellow bell pepper, thinly sliced
1 hot green chile, such as serrano, seeded if desired, thinly sliced
1 1/2 tablespoons sherry or red wine vinegar
Salt and black pepper
2 celery stalks
2 (5-ounce) cans or 1 (7- to 8-ounce) jar tuna packed in olive oil
1/4 cup fresh flat-leaf parsley leaves, coarsely chopped

Steps:

  • Toss the pepper and the chile with the vinegar and a big pinch of salt in a large bowl. Let sit for 10 minutes. Meanwhile, cut the celery into 1/4-inch dice.
  • Add the celery, tuna with all of its oil and chopped parsley to the peppers. Toss until the tuna flakes into bite-size pieces and everything is well mixed, then season to taste with salt and pepper. Serve immediately or refrigerate in an airtight container for up to 2 days.

TUNA SALAD



Tuna Salad image

Delicious on its own, this tuna salad recipe also makes a memorable Two Bite Tuna Melt.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Yield Makes 2 servings

Number Of Ingredients 7

1 six-ounce can water-packed tuna, drained
2 tablespoons Homemade Mayonnaise, or prepared
1 teaspoon Dijon mustard
2 tablespoons finely minced celery
1 teaspoon freshly squeezed lemon juice
1 teaspoon grated lemon zest
Salt and freshly ground black pepper

Steps:

  • In a medium bowl, combine tuna, mayonnaise, mustard, celery, lemon juice, zest, and salt and pepper to taste. Using a fork, mix well until thoroughly combined. Store in an airtight container in the refrigerator up to 1 day.

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