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Tuna Salad Recipes

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List of Recipes

1. Cannellini and Tuna Salad
2. White Bean And Tuna Salad
3. Fresh Tuna Salad
4. Creamy Tuna Pasta Salad
5. Char's Potato Salad
6. Confetti Macaroni and Tuna Salad
7. Cucumber Rounds with Curried Tuna Salad
8. Fresh-Tuna Salad Nicoise
9. Bill Clinton's Tuna Salad Sandwich
10. Fresh Tuna Salad
11. Wok Charred Tuna And Cucumber Salad
12. Curried Tuna Salad
13. Great Northern Mock Tuna Salad #2
14. Crunchy Tuna Salad
15. Curried Tuna Salad in Red Pepper
16. Bean Salad Plus Tuna or Bacon
17. Classic Tuna Salad
18. Garden Tuna Salad Pockets

1. Cannellini and Tuna Salad

tag: tuna salad

Yield: 4 Servings

Ingredients


2	c	Cannellini Beans Master Recipe
6	oz	Tuna; canned, drained
1/2		Small red onion; finely chopped
3	tb	Red wine vinegar
2	tb	Olive oil
1	tb	Fresh parsley; chopped
		Salt and pepper; to taste

Directions

THIS IS A LEFT-OVER RECIPE FOR USE WITH THE AROMATIC CANNELLINI BEANS MASTER RECIPE.

Combine all ingredients and divide among 4 salad plates.

NOTES : Serve with crusty bread.

Recipe by: SF Chronicle; Dec. 17, 1997 - WEEKEND COOK

Posted to MC-Recipe Digest V1 #984 by Judi Moseley <judi[at]moseleygroup.com> on Jan 4, 1998

2. White Bean And Tuna Salad

tag: tuna salad

Yield: 1 servings

Ingredients


5	oz	Great Northern or baby lima beans; (3/4 cup)
		Kosher salt
2	tb	Olive oil
1/2	c	Thinly sliced celery; including leaves
1/3	c	Very thinly sliced red onion
1		6 1/8 ounces albacore tuna packed in olive oil
1		Ripe small tomato; cored and diced
2	tb	Finely chopped fresh parsley
2	tb	Fresh lemon juice
		Freshly ground black pepper

Directions

Soak the beans and cook them. After 20 minutes, add about 1 tablespoon salt. Cook until the beans are tender but still firm, about 30 minutes. Drain the beans and transfer them to a large bowl. Add the olive oil and toss until the beans are coated. Add the celery, onion, tuna, tomato, parsley, and lemon juice.

Season to taste with salt and pepper, and toss to mix. Let the salad stand at room temperature for 30 minutes to 1 hour before serving. The salad may be made up to 1 day ahead. Bring to room temperature 30 minutes before serving and check the seasoning.

Blue Collar Food: Easy Home Cooking for Hardworking People by Two Really Nice Guys by Chris Styler and Bill Hodge (William Morrow and Company, Incup, copyright 1994 by Christopher Styler and William Hodge).

Recipe by: Good Morning America

3. Fresh Tuna Salad

tag: tuna salad

Yield: 2 servings (serving size: 1 1/

Ingredients


1 1/2	c	Cubed red potato; 1/2 inch cubes
		Cooking spray
8	oz	Tuna Steak; 1 inch thick
2	tb	Chopped fresh parsley
1 1/2	tb	White vinegar
1 1/2	tb	Water
1 1/2	ts	Dijon mustard
1 1/2	ts	Olive oil
1/4	ts	Salt
1/4	ts	Pepper
1	c	Seedless red grapes; halved crosswise
		Romaine lettuce leaves

Directions

1. Place potato in a saucepan; cover with water, and bring to a boil. Cook 15 minutes or until tender. Drain and set aside.

2. Coat a small nonstick skillet with cooking spray; place over medium-high heat until hot. Add tuna, and cook 3 minutes on each side until medium-rare or to desired degree of doneness. Break tuna into chunks.

3. Combine parsley and next 6 ingredients (parsley through pepper) in a medium bowl; stir well with a whisk. Add potato, tuna, and grapes; toss gently to coat. Serve on lettuce-lined plates.

CALORIES 320 (28% from fat); PROTEIN 29g; FAT 9.8g (sat 2.3g, mono 4.3g, poly 2.2g); CARB 29.3g; FIBER 2.4g; CHOL 43mg; IRON 2.5mg; SODIUM 458mg; CALCIUM 21mg.

Typos by Gail Shermeyer <4paws[at]netrax.net>

NOTES : Cal 283.3, Fat 9.5g, Carb 22.6g, Fib 2g, Pro 28.1g, Sod 365mg, CFF 29.7%. Recipe by: Cooking Light Magazine, July/August, 1996

Posted to Digest eat-lf.v097.n015 by Reggie Dwork <reggie[at]reggie.com> on Jan 16, 1998

4. Creamy Tuna Pasta Salad

tag: tuna salad

Yield: 1 Servings

Ingredients


1		Pack (10.4oz) Ranchers
		Choice Pasta salad
1	cn	(6 1/2oz) tuna, flaked &
		Drained
1/2	c	(2oz) cubed mild cheddar
		Cheese
1/2	c	Celery slices
1		Chopped hard boiled egg

Directions

Prepare pasta salad as directed on package, adding remaining ingredients with Spice pack. Chill. Stir in bacon bits just before serving.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

5. Char's Potato Salad

tag: tuna salad

Yield: 6 Servings

Ingredients


8	lg	Potatoes
1/2	c	Hellman's Mayoniase
4		Hard boiled eggs
1	ts	Dijonaise or Gulden's spicy mustard
1	ds	Garlic powder
1	ds	Salt and pepper to taste

Directions

Wash, peel, cube potatoes, then boil in lightly salted water until tender. Chop hard boiled eggs (I use an egg slicer twice, by turning the first sliced egg). When potatoes are ready, rinse with cool water, but it is not necessary for them to be cold. Mix potatoes, eggs, mayonaisse, and mustard in medium bowl. Stir in salt, pepper and garlic powder. If needed, adjust mayoniasse and mustard amounts to taste. Variations: I use this same basic mayo, mustard, S&P, and garlic powder combination for all such salads: tuna, chicken, egg, pasta, etc. I don't add things like onions, celery, relish, etc., but do add meats to pasta salad. Another variation with the pasta salad is small salad shrimps. The eggs are also in my pasta salad, but not the tuna or chicken. Everyone seems to like them, yet they are really easy.

Posted to MC-Recipe Digest V1 #643 by Nancy Berry <nlberry[at]prodigy.net> on Jun 11, 1997

6. Confetti Macaroni and Tuna Salad

tag: tuna salad

Yield: 8 Servings

Ingredients


3/4	c	Mayonnaise -- non-fat
2	tb	Lemon juice from
		Concentrate
3	c	Macaroni shells -- cooked &
		Warm
3		Hard-boiled egg -- chopped
7	oz	Can tuna in oil -- drained flaked
		OR 1 1/2 cups cubed chicken
		Or ham
		OR cheddar cheese
1	c	Celery -- chopped
1/4	c	Green bell pepper --
		Chopped
1	c	Frozen green peas -- thawed
3	tb	Pimiento -- chopped
1	ts	Basil leaves
1	ts	Sugar
1/2	ts	Salt
		Lettuce

Directions

In large bowl, combine mayonnaise and lemon juice; mix well. Stir in macaroni, eggs, tuna, celery, bell pepper, peas, pimiento, basil leaves, sugar and salt. Cover; chill thoroughly. Serve on lettuce.

Recipe By :

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

7. Cucumber Rounds with Curried Tuna Salad

tag: tuna salad

Yield: 40 Servings

Ingredients


2		Seedless English cucumbers
		== CURRIED TUNA SALAD ==
7	oz	Canned tuna
1/4	c	Currants
1/4	c	Chopped toasted pecans
1/2	c	Mayonnaise
1	tb	Red wine vinegar
2	tb	Chopped chutney
		Curry powder; to taste
1/4	c	Fresh parsley; minced

Directions

Cut each English cucumber crosswise into approximately 20 slices, each slightly less than 1/4 inch thick. Cucumbers can also be peeled, striated with fork tines, or cut into decorative shapes with biscuit cutters. Drain the tuna well and put it in a mixing bowl. Add the remaining tuna salad ingredients and mix well. Refrigerate until ready to use. Spoon some of the mixture on top of each cucumber slice. Makes 40 hors d'oeuvres. Formatted by Lynn Thomas dcqp82a[at]prodigy.com. Source: Martha Stewart's Hors d'Oeuvres: The Creation and Presentation of Fabulous Finger Foods.

Recipe by: Martha Stewart's Hors d'Oeuvres

Posted to JEWISH-FOOD digest by Nancy Berry <nlberry[at]prodigy.net> on Apr 24, 1998

8. Fresh-Tuna Salad Nicoise

tag: tuna salad

Yield: 8 Servings

Ingredients


1	tb	Olive oil
3		Eight-ounce tuna steaks
		Salt and pepper
24		Whole cherry tomatoes
7		Whole scallions -- cut into
1/2		" wedges
6	c	Watercress leaves -- torn
		Into pieces
3	ts	Capers
1/2	c	Nicoise olives -- pitted
3		Whole anchovy fillets --
		Rinsed and minced
1/4	c	Nicoise vinaigrette (See
		Recipe)

Directions

Brush grill lightly with oil. Heat grill to medium hot. rub tuna with oil. Sprinkle with salt and pepper. Sear until just pink in center, 3 to 3 1/2 minutes per side. Let cool. slice across into 1/4-inch strips. Toss tuna, tomatoes, scallions, watercress, capers, olives and anchovies with vinaigrette. Serve at room temperature.

Posted to MC-Recipe Digest V1 #154

Date: Fri, 12 Jul 1996 08:58:13 -0800

From: Kristine <ksimpson[at]cwo.com>

Recipe By : Martha Stewart Living, June 1996

9. Bill Clinton's Tuna Salad Sandwich

tag: tuna salad

Yield: 2 Servings

Ingredients


		From: Gaye Levy
1	ts	Mustard (regular)
1	cn	Tuna -- drained (6 1/2 oz)
1	tb	Mayonnaise
1		Egg -- hard cooked & choppe
1/2	ts	Salt
1	ts	Onion -- finely chopped
4	sl	Whole wheat bread
1	tb	Celery -- finely chopped
1		Tomato -- sliced
1	ts	Pickle Relish
2		Lettuce Leaves
1	ts	Dijon Mustard

Directions

1. In a medium bowl place tuna, egg, onion, celery, pickle reslish, mustards, mayonnaise and salt. With a foek, combine all ingredients well. 2. Spread tuna mixture on 2 bread slices, cover with tomato slices and lettuce and top with remaining bread slices.

Recipe By :

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

10. Fresh Tuna Salad

tag: tuna salad

Yield: 1 Servings

Ingredients


		== BILLS20086 ==
2	lb	Fresh tune
1 1/2	ts	Liquid crab boil
6		Eggs; hard-boil, chop
1	c	Onion; chop fine
1/2	c	Celery; chop fine
1/2	c	Dill pickle relish
		Mayonnaise
		Creole seasoning; to taste

Directions

Boil tuna in a pot of water seasoned with crab boil until it flakes apart. Remove from heat and soak for 15 to 20 minutes. Drain, cool and break into small pieces. Mix tuna with all ingredients to desired consistency. Serve on sandwich or with crackers. Source: Times-Picayune, N.O.LA

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

11. Wok Charred Tuna And Cucumber Salad

tag: tuna salad

Yield: 4 servings

Ingredients


		== WOK CHARRED TUNA ==
3	tb	Olive oil
1/4	c	Soy sauce
2		Cloves garlic; smashed
1	tb	Ginger; coarsely chopped
4		Tuna steaks; cut into 1 inch; cubes
		Salt and freshly ground pepper
3	tb	Peanut oil
		== CUCUMBER SALAD ==
2		English cucumber; peeled and thinly; sliced
1/2	c	Rice wine vinegar
1	ts	Sesame oil
1	tb	Olive oil
		Salt and freshly ground pepper

Directions

How to Prepare Tuna:

Mix together the olive oil, soy, garlic and ginger in a shallow baking dish. Add the tuna and marinate, cover and place in the refrigerator for 30 minutes. Heat a wok until smoking. Season the tuna all over with salt and pepper. Add the peanut oil to the smoking hot wok and stir fry the tuna for 2-3 minutes for rare or until done to your liking.

How to Prepare Cucumber Salad:

Place all ingredients in a medium bowl, stir to combine. Let marinate at room temperature for at least 1 hour before serving. Season with salt and pepper to taste just before serving.

© 1997 Lifetime Entertainment Services. All rights reserved.

MC formatted using MC Buster by Barb at PK

12. Curried Tuna Salad

tag: tuna salad

Yield: 6 Humans

Ingredients


2	cn	(7 oz) tuna in oil;
14 1	2	z (1)cn aparagus pieces; drained
1/2	md	Head lettuce; separated
1/4	c	Curry dressing or dip;
3		Hard-cooked eggs; sliced
		Paprika;

Directions

Chill canned tuna and asparagus. Drain tuna and flake lightly. Drain asparagus pieces well. Arrange lettuce on six salad plates. (not me, a big bowl will nicely, thank you.) One each salad plate place 1/2 cup asparagus and 1/2 cup flaked tuna. Cover with 2 tablespoon Curry Dressing; top with 3 slices of egg. Garnish with a sprinkle of paprika.

Food Exchange per serving: 3 LEAN MEAT EXCHANGES + 1 VEGETABLE EXCHANGE; CAL: 211; CHO: 5g; PRO: 25g; FAT: 9g; SOD: 613; CHO: 182; Low-sodium diets: Substitute low-sodium canned tuna and low-sodium canned asparagus. Omit salt from Curry Dressing or Dip.

Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,R.D.,M.S. and Katharine Middleton Brought to you and your via Nancy O'Brion and her Meal Master.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

13. Great Northern Mock Tuna Salad #2

tag: tuna salad

Yield: 4 Servings

Ingredients


1	cn	(16-oz) Great Northern beans
2	tb	Sweet pickle relish
1	sm	Onion; diced
1/4	c	Sliced celery
2	tb	Plus
1	ts	FF or LF mayonnaise
		Salt and pepper to taste

Directions

From: FINNIGAN[at]applelink.apple.com (Finnigan, Julie)

Date: 31 Jul 96 20:02 GMT Drain and rinse the beans, then mash them with a potato masher until smooth. Mix the rest of the ingredients with the beans, chill for two hours, and use as you would tuna salad.

One note: if you have an old favorite recipe, you could probably make it using the beans as described above and find the taste to be similar to what you remember. I know everyone has their own version of tuna and egg salad, etc.

Second note: Julie Gettys mentioned in her post about crab cakes that using kelp powder adds a taste of the sea. You might want to try this with your mock tuna salad if you miss the "fishy" taste.

fatfree digest V96 #211

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

14. Crunchy Tuna Salad

tag: tuna salad

Yield: 2 Servings

Ingredients


1	cn	(6 1/2 Oz.) Can Solid
		White Tuna Packed in Water,
		Drained & Flaked
1	cn	(8 Oz.) Water Chestnuts
		Drained & Chopped
1	c	Chopped Celery
1/2	c	Shredded Carrots
1/4	c	Sliced Green Onions
1/4	c	Low Cal. Mayonnaise
1	tb	Dijon Mustard
1	ts	Soy Sauce
1/4	ts	Pepper

Directions

in Large Bowl, Combine All Ingredients. Cover & Chill. Line Two Plates With Lettuce. Spoon Half Of Tuna Salad Onto Each Plate. (May Use Low Fat Yogurt in Place Of Mayonnaise.)

15. Curried Tuna Salad in Red Pepper

tag: tuna salad

Yield: 1 Servings

Ingredients


1	lg	Red bell pepper
3 1/4	oz	Chunk light tuna packed in water or oil, drained & slightly mashed
1/2	c	Canned garbanzo beans drained
1		2-in piece of cucumber preferably English hot-house peeled, and cut into fine dice
3	tb	Dried currants
2	tb	Slivered almonds lightly toasted
2		Scallions; thinly sliced
4	tb	Plain low-fat yogurt
1	ts	Curry powder
1/2	ts	Ground ginger

Directions

CUT OFF THE TOP of the red pepper about one-third of the way down. Remove the seeds and membranes from both the top and bottom, and the stem from the top. Finely dice the top and put it in a medium-size bowl. Add the tuna, garbanzo beans, cucumber, currants, almonds and scallions to the bowl, and toss gently. Combine the yogurt with the curry and ginger, and mix it with the tuna salad. Spoon the tuna back into the red pepper before serving.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

16. Bean Salad Plus Tuna or Bacon

tag: tuna salad

Yield: 4 Servings

Ingredients


350	g	12 oz French beans trimmed.
400	g	14 oz cooked red kidney
		Beans
225	g	8 oz cooked chick peas.
		DRESSING.
15	ml	1 tbsp greek yogurt.
	lg	Pinch of sugar.
		Ground black pepper.
15	ml	1 tbsp chopped fresh mint (optional)
5	ml	1 tsp French mustard.
15	ml	1 tb olive oil.
15	ml	1 tbsp red wine vinegar.

Directions

Steam the French beans until just tender, about seven minutes. Put all the beans and chick peas into a large salad bowl. Mix together the dressing ingredients and pour over the beans. Toss to mix together. Allow to stand for one hour to let the flavours mix before serving. VARIATIONS TUNA AND BEAN SALAD. Add 200 g 7 oz canned tuna, drained and flaked to the salad. BACON AND BEAN SALAD. 100 g 4 oz lean back bacon, grill, cut into small pieces and add to the salad.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

17. Classic Tuna Salad

tag: tuna salad

Yield: 1 Servings

Ingredients


1	cn	(12 ounces) starkist light tuna; drained and flaked
1/4	c	Mayonnaise
2	ts	Lemon juice; lemon pepper seasoning
1		Stalk celery; finely chopped
2	tb	Chopped black olives or pickle relish
1		Hard cooked egg; chopped

Directions

Mix ingredients together and chill. For tuna melt, spread tuna salad on bread; top with favorite cheese and broil until bubbly.

Notes: Makes 4 sandwiches

Recipe by: StarKist

Posted to brand-name-recipes by Barbra<barbra[at]pipeline.com> on Feb 09, 1998

18. Garden Tuna Salad Pockets

tag: tuna salad

Yield: 4 Servings

Ingredients


2	cn	Tuna (6.5 oz ea)
3/4	c	BEST FOODS Mayonnaise
1/2	c	Chopped onion
1/2	c	Chopped celery
		Sprouts
		Tomato
		Cucumber

Directions

Combine tuna, mayonnaise, onion and celery. Fill pitas with tuna salad, sprouts, tomato and cucumber.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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