Tuna salad recipes?

Question

I love tuna salad but I am looking for a new take on the old fave of mayo, onions, mustard, pickle relish, etc. Any one have a new recipe?

Answer 1

Beet And Tuna Salad

14 ounces solid white tuna, chilled, will drained and flaked
1 cup chopped celery
3/4 cup mayonnaise
1/3 cup minced green onions
1 tablespoon fresh lemon juice
1 small clove garlic, minced
1/2 teaspoon dried dill weed, crushed
1/2 teaspoon salt
Freshly ground pepper to taste
Lettuce leaves
1 1/2 pound fresh cooked beets, sliced, well drained
2 hard cooked eggs, chopped

In a small bowl, combine tuna and celery. In a separate small bowl, blend mayonnaise, green onions, lemon juice, garlic, dill, salt and pepper until smooth. Combine dressing with tuna mixture. Cover salad plates with lettuce. Divide beets and arrange on top of lettuce. Spoon on tuna salad; top with eggs. Serve immediately.

Answer 2

Tuna Salad Wraps
This recipe serves: 1 2 4



For the tuna salad:
2 6-ounce cans tuna, drained
1/2 cup non-fat mayonnaise
1/4 cup finely diced celery
1/4 cup finely diced, sweet onion

For the wraps:
4 large flour tortillas
4 lettuce leaves, green leaf, bibb or romaine, shredded
4 large slices ripe tomato, sliced very thin



For the tuna salad:
1. In a mixing bowl, combine the tuna, mayonnaise, celery and onion.
For the wraps:
2. Lay the tortillas out on a work surface and divide the tuna mixture among the tortillas, spreading it out in the center of each tortilla. Divide the shredded lettuce among the tortillas and top with a slice of tomato. Tightly roll each tortilla into a cylinder, ending with the seam side down.
(The wraps can be stored in the refrigerator for up to 3 days.)

3. Cut the wraps in half on the diagonal and serve.

Serving Size: 1 wrap


Number of Servings: 4
Per Serving
Calories 327 Carbohydrate 31 g
Fat 10 g Fiber 2 g
Protein 25 g Saturated Fat 4 g
Sodium 643 mg

Answer 3

Grilled-Tuna Salad:

3 tablespoons soy sauce
1/4 cup orange juice
2 tablespoons rice wine vinegar
1 tablespoon brown sugar
1 tablespoon grated orange peel
1 small clove garlic, minced
1/2 teaspoon hot pepper sauce
1 pound ahi or yellowfin tuna (or salmon or halibut steak), about 1 inch thick
8 red-skinned potatoes, cut in half
4 plum tomatoes, cut lengthwise in half
2 yellow or orange sweet peppers, cored, seeded, and cut into wedges
1 large red onion, sliced
2 heads romaine lettuce
1 bunch basil leaves
3 tablespoons extra-virgin olive oil
Juice of 1 lemon
Salt
Freshly ground black pepper

Combine the soy sauce, orange juice, vinegar, brown sugar, orange peel, garlic, and hot pepper sauce in a dish. Add the tuna. Cover and set aside for 15 minutes. Light grill or broiler.

When the coals are ash covered or the gas grill is hot, place the tuna on grill (or 6 inches beneath broiler). Dip the potatoes, tomatoes, peppers, and onion into the marinade and arrange, cut side down, on grill. Cover and cook 7 minutes. Turn over the fish and vegetables. Discard the marinade.

Cover and cook 5 to 7 minutes more or until the tuna is opaque and the vegetables are fork-tender.

Combine the romaine and basil on a platter. Sprinkle with the olive oil, lemon juice, salt, and pepper. Toss. Arrange grilled items on top. Serve.

Yield: Makes 4 servings

Answer 4

I seem to have the old take on the old fave, but maybe you can get some ideas from this introduction:
"Tuna is often combined with mayonnaise and celery to make a flavorful cold salad to eat as is or to spread on bread. Imaginative cooks vary the basic salad with such additions as olives, cucumber, shredded carrot, cheese, sour cream, pineapple, grapes, apples, oranges, nuts or herbs.
Another way to make tuna special is to pile the filling onto sandwich buns, top with cheese and heat under the broiler."

"Tuna Melts" - 4 servings

1 (7 oz.) can tuna; drained
1/3 cup finely chopped celery
1/4 cup finely chopped onion
3 tbsp. chopped pimento-stuffed olives
1/3 cup mayonnaise
4 hot dog buns, split
2 slices American cheese; halved

1) In bowl, combine tuna, celery, onion, olives and mayonnaise. Place open hot dog buns on baking sheet; spoon tuna mixture onto buns. Top with cheese.
2) Broil 4" from heat until cheese is melted. Serve at once.

Answer 5

start with an old fave omit mustard & sweet pickle relish & add either dill pickles or dil pickle relish & chopped celery. My husband used to make a rainbow pasta with the above maybe not with the pickles but also add zuchinni grated carrots & a little jalepeno and little italian dressing & chopped tomatoes

Answer 6

I love tuna too. If you have fresh tuna, try a tuna nicoise salad/pasta salad, Chinese chicken salad (w crunchy noodles) using tuna in place of the chicken or stuff an avacado or a tomato with tuna salad. If it's canned, here's a few ideas:

Tuna Waldorf Salad

2 Cans (6-oz.) Tuna, drained and chunked
2 Tbsp. Lemon juice
1/3 cup Raisins
1/2 cup Mayonnaise
1/4 tsp. Ground cinnamon
3 Apples, medium, cored, and cubed
1 cup Celery, chopped
1/3 cup Walnuts or pecans, chopped
1/4 cup Milk
To taste Sugar (optional)

In a large bowl, toss together apples and lemon juice. Add celery, raisins, walnuts, and tuna; toss gently. In a medium bowl, combine mayonnaise, milk, and cinnamon; blend well. For a sweeter dressing, add sugar. Pour dressing over apple-tuna mixture; toss gently to coat.
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Tuna, Tomato, Cucumber Salad w Lemon Yogurt-Dill Dressing

1 (7-oz.) pouch or 2 (3-oz.) pouches or 2 Cans (6-oz.) Tuna (if using cans, drained and chunked)
4 Plum tomatoes, sliced
1 can (2-1/4 oz.) Sliced ripe olives, drained
1 cup Sourdough croutons, toasted
4 cups Lettuce, shredded romaine, red leaf, butter or wild baby greens
1/2 Cucumber, sliced
1 Tbsp. Fresh parsley, minced
1 cup Lemon Yogurt with Dill Dressing (see below)

For each salad on chilled plate, arrange 1 cup lettuce; top with 1/4 each of tomatoes, cucumber, olives, and tuna; drizzle Lemon Yogurt with Dill Dressing (see below) over salad. Sprinkle with parsley and croutons. Serve immediately. Serve extra dressing on the side.

Lemon Yogurt with Dill Dressing
1/2 cup Yogurt, plain
2 Tbsp. Lemon or lime juice
1 Tbsp. White wine vinegar
1/4 tsp. Black pepper, freshly ground
1/4 cup Light mayonnaise
1-1/2 Tbsp. Dried dill weed
1/4 tsp. Salt

In a small bowl, combine all ingredients; blend until smooth and creamy. Chill several hours before serving.

Answer 7

White tuna (in water) . . .

1) Add mayo, pickle relish, white pepper, curry powder, dill weed (all to taste).

2) Use Ranch dressing, instead of mayo, add sliced black olives, chopped parsley, coarsely-ground black pepper.

3) Oil, vinegar, chopped pimento, chopped basil and/or oregano, dash of salt.

Answer 8

There's a Mediterranean on with no mayo, but capers. I can't think of the name of it right now.

I used to make my tuna salad with sweet relish, but I've switched to dill relish with more dried dill weed added. And a squeeze of lemon juice.

Answer 9

Take tuna packed in olive oil, add about 2 tablespoons of red wine vinegar, finely chopped onion, garlic and red pepper, add salt and pepper and serve it with romaine lettuce. It's an italian style tuna salad.

Answer 10

start with some of the old favorites, like mayo, onions and olives, and then add like macaroni to the tuna and make it like a tuna macaroni salad.