Poll...Do you have a tuna salad recipe, that I would enjoy?

Answer 1

Here is the recipe our family likes best:

Tuna Salad:

2 small cans light or albacore tuna
( water packed, drained well, and chilled for about two hrs)
3-4 finely chopped hard boiled eggs
1 Tbsp. dill pickle relish (you can also use fresh dill)
Finely Chopped Onion, to taste (we like a couple of tbsp)
Two dashes of Seasoned salt
Dash freshly ground Black pepper
Dash of Celery seed or 1 very finely chopped celery stalk
Two or three shakes of Mrs. Dash
1/4 Cup Mayo
1/2 Cup Sour Cream
Two splashes of lemon juice
Dash of Chinese hot mustard powder (opt.)

Put eggs on to boil on high for about 15 minutes so they are hard cooked and completely cooled off. Break tuna into very small pieces or shred it. Add lemon juice, seasoned salt, pepper and mix well. Add finely chopped onion, chopped celery stick or a dash of the seeds, chopped dill pickles or a pinch of fresh dill, and Mrs. Dash to taste. Add hard cooked eggs, gently blending in mayonnaise and sour cream. If you like spicy food, add in a tiny bit of the Chinese mustard powder and mix thoroughly. Chill for about 3 - 4 hours, tightly covered so it doesn't dry out. Serve with crackers, on a bed of lettuce, with veggies or on your favorite bread.

Of course you can omit anything you don't like, but this is our favorite version that I copied as closely as possible from a very popular delicatessen. :-)

Answer 2

If you want a good tasting and HEALTHY tuna salad, here's the secret: 1. Start with good quality tuna. An italian import in olive oil is the best I have found locally. 2. Skip the mayo. Yes, completely. Even the "diet" mayo is loaded with sodium, and you're already getting enough of that from the tuna. You avoid chemicals and other preservatives this way too. 3. Mix into your tuna: finely chopped celery, zucchini and/or red or yellow bell pepper, a couple of spoons full of capers, a little minced shallot, a little minced garlic if you like garlic. You can also add some kalamata olives. 4. Toss the whole mixture with fresh ground pepper, fresh squeezed lemon juice, and a little more extra virgin olive oil if the mixture seems dry. Voila! Enjoy.

Answer 3

Cook some large pasta shells and cool completely. Make a tuna salad with mayo, celery, onion, red bell pepper, broccoli and zucchini. Stuff into shells. Place shells on a bed of greens and top with a balsamic vinaigrette. YUMMY!

Also a friend showed me this a long time ago, add lemon pepper seasoning to your tuna salad when you make a sandwich. Tastes great!

And also my girlfriend likes to use cream cheese instead of mayo with her tuna salad. That is pretty yummy too!

Answer 4

Here is one of our favorites.

From:
http://www.cooks.com/rec/view/0,1743,144160-254195,00.html

TUNA STUFFED TOMATO SALAD

1 (6 1/2 oz.) can tuna (drained)
2 hard boiled eggs, chopped
2 stalks celery, diced
2 green onions, diced
3 tbsp. sweet pickle relish
1 tbsp. mustard
1/2 c. mayonnaise
6 tomatoes, washed with tops cut off and seeds scooped out.

Mix all ingredients except tomatoes; chill. Fill tomatoes with tuna mixture.

Answer 5

I like to keep it simple and sweet
Tuna drained
pickle relish
boiled egg diced
Mayo
mix together, serve on toasted wheat bread
to make a salad add cooked macaroni

Answer 6

Here you go. Hope this helps.

This is a delicious and colorful luncheon tuna salad recipe.

INGREDIENTS:
2 large tomatoes, cut in quarters
1 red bell pepper, cut in matchstick strips
1 green bell pepper, cut in matchstick strips
1 small onion, sliced in rings
1 can (6 1/2 or 7 ounces) tuna in vegetable oil
4 teaspoons olive oil
2 teaspoons wine vinegar
1/2 small clove garlic, finely minced
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon dry mustard
12 pitted black olives, chopped
PREPARATION:
Arrange tomato quarters on a salad serving platter; place pepper strips and onion rings in center. Drain oil from tuna into a small jar; flake tuna and arrange in center of platter. Make salad dressing: add olive oil, wine vinegar, minced garlic, salt, pepper and dry mustard to tuna oil in jar.

Answer 7

Tuna, Miracle Whip, celery, and onion.

Answer 8

MOROCCAN TUNA,TOMATO&CHICKPEA SALAD:
serves4
2x400g cans chickpeas,drain/rinse
2x250g,can tuna,flaked(fresh cooked&flaked)
2.1/2TBLspn olive oil
2TBLspn lemon juice
1tspn moroccan seasoning(cumin ect)
1tspn caster sugar
3 tomatoes,diced
1/2red onion,1/2&thinly sliced
50g,baby rocket
1.Preheat oven200c.Combine chickpeas&2tspns oil in dish,season with s&p.Tip on tray&bake in oven15-20 mins till golden.Set aside to cool.
2.Put lemon juice seasoning,sugar&remaining oil in jar+s&p,Lid on&shake dressing.
3.Put chickpeas,tuna in large bowl.Add all other ingredients,drizzle over dressing,toss&serve.
CREAMY TUNA&SPINICH PASTA:
serves4
350g,pasta shells(large)
3green onions,thinly sliced
415g can tuna(fresh cooked/even salmon)drain&flaked
250g cherry tomatoes,1/2ved
75g baby spinich leaves
YOGHURT&DILL DRESSING:
1/2cup plain greek-style yoghurt(any)(sour cream even)
1/2cup whole egg mayonnaise
1TBLspn lemon juice
2TBLspn fresh dill,chopped
2TBLspn capers,rinsed&chopped(omit,if dont like)
1.Cook pasta,drain,rinse.Put in bowl.Add green onion,tuna,tomato&spinich,toss to combine.
2.Make dressing,comdine all ingredients in a small bowl,season with s&p and mix well.Spoon dressing over the pasts.SERVE.
These travel well in airtight container as lunch.I know tunas a hard thing to get to like,hop this helped your taste buds.

Answer 9

tuna / drain it / add mayo or miracle whip / chopped onion and celery , boiled egg, small peices of sweet pickle baby gherkins type.

Answer 10

2 CANS OF STARKIST TUNA OR WHICHEVER BRAND YOU PREFER
DRAIN WELL!!!
ADD 1 TBS YOUR FAVORITE MAYO
1 TSP CHOPPED ONION, CELERY
1/2 TSP RELISH

YOU CAN ADD GRAPES, APPLES OR ANY FRIUT TO JAZZ IT UP..... I LIKE TO PUT A SCOOP ON TOP OF SLICED TOMATO.....