Best Tuna Salad Ever Recipes

BEST-EVER TUNA SALAD

Steps:

• Place the red onions in a small bowl and cover with apple cider vinegar. Set aside for 15 minutes, and then drain.
• In a large bowl, add the drained tuna, pickled onions, cranberries, celery, capers, dill and parsley.
• In a medium bowl, mix together the mayonnaise, lemon juice, mustard, salt and pepper (add the salt in 1/2 teaspoon increments, to taste).
• Add the mayo mixture to the tuna mixture, and using a large wooden spoon, stir the salad to fully incorporate all ingredients.
• Refrigerate for at least 1 hours before serving. (Can be prepared 24 hours in advance of serving).
• Serve on a bed of greens or as sandwiches.

BEST TUNA SALAD EVER

Steps:

• In a medium bowl, combine tuna, celery, green onions, and water chestnuts.
• In a separate bowl, stir together mayonnaise, lemon juice, dill, and salt. Fold mixture into tuna mixture.
• Chill for a couple hours, covered.

TUNA MACARONI SALAD

Steps:

• Cook macaroni in a large pot of boiling salted water until just tender; drain then rinse well under cold water; place in a bowl then toss with 1 tablespoon oil to prevent sticking.
• Add in tuna, onion, bell pepper, celery and sweet pickles; toss to combine.
• In a bowl mix together mayonnaise with sour cream, sweet relish (if using) garlic powder, yellow mustard (start with 1 tablespoon mustard) and seasoned salt; add to the macaroni mixture; mix well to combine.
• Season with black pepper to taste.
• Arrange the cooked egg wedges around the inside of the bowl, then dust the top of the salad and eggs lightly with paprika.
• Cover and chill at least 3 hours before serving (the longer chilling time the better!).

BEST TUNA SALAD RECIPE

Steps:

• Squeeze as much water out of tuna as possible.
• Place tuna, mayo, celery, onion, lemon juice and parsley in a medium mixing bowl. Stir with a fork.
• Season with salt and pepper to taste.
• Serve right away or cover and chill in the fridge.

THE BEST-EVER TUNA SALAD SANDWICH

Steps:

• Drain two 3-ounce tins of tuna in olive oil and add to a large bowl, then add in a generous 1/4 cup of mayonnaise, 1 teaspoon of dijon mustard, 2 tablespoons of finely diced onions, shred in 1 large clove of garlic, 1 tomato roughly diced, 2 hard-boiled eggs roughly diced and 8 pimento stuffed green Spanish olives cut in half, season with sea salt & black pepper and gently mix together until well combined
• Thinly slice one avocado and reserve a couple leaves of romaine lettuce
• Lightly brush 4 pieces of sandwich bread with some extra virgin olive oil and toast on a grilling pan until just lightly toasted
• Evenly divide the tuna salad over 2 toasted breads, divide the sliced avocado on top of the tuna salad and add a couple leafs of romaine lettuce, place the other toasted breads over the lettuce and serve at once, enjoy!

THE BEST TUNA SALAD

Steps:

• In a medium bowl, combine tuna, mayonnaise, celery, onion, relish, lemon juice, and garlic.
• Season to taste with salt and pepper (I like 1/2 teaspoons salt and 1/4 teaspoon pepper). Serve immediately or cover and chill until serving.

THE BEST TUNA SALAD

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.

BEST EVER TUNA SALAD

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.