Wonderful Tuna Salad Recipes

BEST EVER TUNA SALAD

Best Ever Tuna Salad image

Creamy, delicious tuna salad with a surprise ingredient!

Provided by Kristy

Categories Salad Seafood Salad Recipes Tuna Salad Recipes

Time 15m

Yield 8

Number Of Ingredients 11

Ingredients

2 eggs
2 (5 ounce) cans tuna, drained
1 (6 ounce) can crabmeat, shredded
½ cup mayonnaise
1 teaspoon sour cream
1 teaspoon yellow mustard
½ teaspoon dried dill weed
⅛ teaspoon lemon pepper
2 tablespoons dill pickle relish
2 tablespoons sweet pickle relish
¾ cup finely chopped onion

Steps:

Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop finely.
In a mixing bowl, combine tuna, crabmeat, mayonnaise, sour cream and mustard. Stir in chopped egg, dill weed, lemon pepper, dill and sweet relish and chopped onion. Mix thoroughly.

Nutrition Facts : Calories 187.4 calories, Carbohydrate 3.5 g, Cholesterol 80.1 mg, Fat 12.9 g, Fiber 0.4 g, Protein 14.3 g, SaturatedFat 2.2 g, Sodium 260.1 mg, Sugar 2.1 g

WONDERFUL TUNA SALAD

Wonderful Tuna Salad image

Don't let the pineapple throw you; it's delicious. From Prevention® Healthy Cooking.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 10m

Yield 4

Number Of Ingredients 8

Ingredients

1 can (12 oz) water-packed solid white tuna, drained
1/3 cup Yoplait® Fat Free plain yogurt (from 2-lb container)
1 can (4 oz) crushed pineapple, drained
1 stalk celery, finely chopped (1/3 cup)
1/4 cup sweet pickle relish
1/4 cup chopped pecans
1 teaspoon yellow mustard
1/8 teaspoon ground cinnamon

Steps:

In a medium bowl, mix tuna, yogurt, pineapple, celery, relish, pecans, mustard, and cinnamon.

Nutrition Facts : Calories 180, Carbohydrate 11 g, Cholesterol 25 mg, Fat 1, Fiber 1 g, Protein 22 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 420 mg, Sugar 9 g, TransFat 0 g

WONDERFUL TUNA SALAD

Wonderful Tuna Salad image

Make and share this Wonderful Tuna Salad recipe from Food.com.

Provided by ElizabethKnicely

Categories Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 (12 ounce) can solid white tuna packed in water, drained
1/3 cup plain fat-free yogurt
1 (4 ounce) can crushed pineapple, drained
1 stalk celery, finely chopped or 1/3 cup celery
1/4 cup sweet pickle relish
1/4 cup chopped pecans
1 teaspoon yellow mustard
1/8 teaspoon ground cinnamon

Steps:

In a medium bowl, mix tuna, yogurt, pineapple, celery, relish, pecans, mustard, and cinnamon.
DID YOU KNOW?.
This salad makes a fantastic grilled sandwich with crusty whole-grain bread.

Nutrition Facts : Calories 206.8, Fat 7.6, SaturatedFat 1.1, Cholesterol 36.1, Sodium 482.8, Carbohydrate 12.8, Fiber 1.3, Sugar 10.6, Protein 22.2

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

Ingredients

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.

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