Crunchy Tuna Salad Recipes

STACY'S CRUNCHY TUNA SALAD

Stacy's Crunchy Tuna Salad image

Why stick with just a traditional-style tuna salad when you can add crunch and texture with some awesome fresh veggies? Try my creation to mix it up for a fresh new change. Serve with crackers, on a bed of your favorite salad greens. Makes 2 generous portions or can easily make 3 to 4 salad portions. Enjoy!

Provided by Stacy Scott-Calcagni

Categories Salad Seafood Salad Recipes Tuna Salad Recipes

Time 25m

Yield 2

Number Of Ingredients 10

Ingredients

2 (5 ounce) cans albacore tuna in water, drained and flaked
1 medium Roma tomato, cored and diced
1 small shallot, diced
½ cup diced English cucumber
½ cup diced carrot
½ cup diced jicama
½ cup avocado ranch dressing, or to taste
1 tablespoon chopped fresh cilantro
salt and ground black pepper to taste
1 tablespoon lime juice

Steps:

Place tuna in a medium bowl. Add tomato, shallot, cucumber, carrot, jicama, salad dressing, cilantro, salt, and pepper; mix until blended. Taste and adjust salt and pepper. Add lime juice and stir again to blend.

Nutrition Facts : Calories 516.9 calories, Carbohydrate 12.6 g, Cholesterol 75 mg, Fat 35.5 g, Fiber 3.2 g, Protein 35 g, SaturatedFat 5.9 g, Sodium 1207.2 mg, Sugar 5.9 g

CREAMY AND CRUNCHY TUNA SALAD SUPREME

Creamy and Crunchy Tuna Salad Supreme image

This tuna salad is made special with the addition of cream cheese and chopped raw carrots. Red peppers make it pretty and one or two other vegetables, fruits or nuts keep it changing and interesting. I developed this recipe after I tasted cream cheese in a salmon salad sandwich at a funeral lunch in Canada many years ago. Add baby spinach or lettuce leaves, and serve on your favorite bread or as a wrap in a tortilla.

Provided by Joan Newman

Categories Salad Seafood Salad Recipes Tuna Salad Recipes

Time 10m

Yield 4

Number Of Ingredients 6

Ingredients

2 tablespoons mayonnaise
2 ounces cream cheese, softened, or as needed
2 (5 ounce) cans solid white tuna packed in water, drained and flaked
½ carrot, finely chopped
¼ cup diced red bell pepper
freshly ground black pepper to taste

Steps:

Stir mayonnaise and cream cheese together in a bowl until smooth. Add tuna, carrot, and red pepper; season with pepper.

Nutrition Facts : Calories 179.2 calories, Carbohydrate 2.2 g, Cholesterol 37.1 mg, Fat 11 g, Fiber 0.5 g, Protein 17.4 g, SaturatedFat 4.1 g, Sodium 119.3 mg, Sugar 0.9 g

CRUNCHY TUNA SALAD RECIPE

Crunchy Tuna Salad Recipe image

Get the best of both worlds, crunchy and creamy, with our Crunchy Tuna Salad Recipe. Serve this tuna salad recipe over lettuce for a great lunchbox idea.

Provided by My Food and Family

Categories Home

Time 10m

Yield 2 servings, about 2/3 cup each.

Number Of Ingredients 5

Ingredients

1 can (5 oz.) chunk light tuna in water, drained, flaked
1 small stalk celery, finely chopped
1 CLAUSSEN Kosher Dill Pickle Half, finely chopped
2 Tbsp. finely chopped red onions
3 Tbsp. KRAFT Real Mayo Mayonnaise

Steps:

Mix ingredients until well blended.

Nutrition Facts : Calories 220, Fat 16 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 590 mg, Carbohydrate 2 g, Fiber 0 g, Sugar 0.6768 g, Protein 17 g

CRUNCHY TUNA SALAD

Crunchy Tuna Salad image

My husband and son don't really care for salads, but I can't seem to fix enough of this one. It makes a quick, refreshing lunch. -Pat Ashworth, Elk Grove, California

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

1/3 cup mayonnaise
1/3 cup sour cream
3/4 teaspoon garlic powder
1/2 teaspoon salt
1/8 teaspoon pepper
1 head iceberg lettuce, torn
1 can (12 ounces) tuna, drained and flaked
1 cup frozen peas, thawed
1 can (5 ounces) chow mein noodles

Steps:

In a small bowl, combine the mayonnaise, sour cream, garlic powder, salt and pepper. In a large bowl, combine the lettuce, tuna and peas. Add mayonnaise mixture; toss to coat. Stir in chow mein noodles. Serve immediately.

Nutrition Facts : Calories 338 calories, Fat 20g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 599mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 3g fiber), Protein 19g protein.

TART AND CRUNCHY FRESH TUNA SALAD

Tart and Crunchy Fresh Tuna Salad image

Provided by Claire Robinson

Categories appetizer

Time 25m

Yield 4 servings

Number Of Ingredients 6

Ingredients

2 large fresh tuna steaks (about 1 1/2 pounds)
2 lemons, thinly sliced, plus 1/2 lemon, zested and juiced, as needed
Kosher salt and freshly ground black pepper
1 cup fat free Greek yogurt
1/2 cup halved red grapes
1/4 cup toasted and chopped walnuts

Steps:

Preheat the oven to 350 degrees F.
Put a large sheet of parchment paper on a baking sheet. Arrange the lemon slices on the parchment, slightly overlapping, covering in an area just larger than the size of the tuna steaks. Season the tuna well on both sides with salt and pepper and arrange them directly on the lemon slices. Sprinkle the zest evenly over the tuna. Bring the 2 long sides of parchment together and fold down over the tuna; fold the ends of the parchment and tuck them under the fish like an envelope. Roast in the oven until cooked through, about 18 to 20 minutes; the tuna should flake easily with a fork and is no longer pink in the center.
Open the parchment packet and let the tuna cool until it can be handled, then flake it with a fork. Transfer to a serving bowl along with any cooking juices it has released. Add the yogurt, grapes, and walnuts and stir to combine. Season with salt and pepper and freshly squeezed lemon juice, to taste. Serve immediately or refrigerate until ready to eat.
Cook's Note: Serve this healthy salad on butter lettuce leaves, on a slice of toasted seedy whole wheat bread, with fresh cantaloupe slices, or eat straight out of the refrigerator with a fork!

CRUNCHY TUNA WRAPS

Crunchy Tuna Wraps image

Packed with protein-rich tuna and fresh, crunchy veggies, these colorful wraps have sensational flavor-and they're good for you, too. -Edie Farm, Farmington, New Mexico

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 2 servings.

Number Of Ingredients 9

Ingredients

1 pouch (6.4 ounces) light tuna in water
1/4 cup finely chopped celery
1/4 cup chopped green onions
1/4 cup sliced water chestnuts, chopped
3 tablespoons chopped sweet red pepper
2 tablespoons reduced-fat mayonnaise
2 teaspoons prepared mustard
2 spinach tortillas (8 inches), room temperature
1 cup shredded lettuce

Steps:

In a small bowl, mix the first 7 ingredients until blended. Spread over tortillas; sprinkle with lettuce. Roll up tightly jelly-roll style.

Nutrition Facts : Calories 312 calories, Fat 10g fat (2g saturated fat), Cholesterol 38mg cholesterol, Sodium 628mg sodium, Carbohydrate 34g carbohydrate (2g sugars, Fiber 3g fiber), Protein 23g protein. Diabetic Exchanges

CRUNCHY TUNA SALAD SANDWICH RECIPE

Crunchy Tuna Salad Sandwich Recipe image

Get ready for lunchtime with our Crunchy Tuna Salad Sandwich Recipe! Pickle relish and celery add crunch to the classic creamy tuna salad sandwich recipe.

Provided by My Food and Family

Categories Recipes

Time 10m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 can (6 oz.) tuna, drained, flaked
1/2 cup chopped celery
1/4 cup KRAFT Real Mayo Mayonnaise
1/4 cup CLAUSSEN Sweet Pickle Relish
dash of pepper
8 slices whole wheat bread, toasted

Steps:

Mix tuna, celery, mayo, pickle relish and pepper until well blended.
Cover 4 of the toast slices evenly with the tuna mixture; top with the remaining toast slices.

Nutrition Facts : Calories 300, Fat 14 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 590 mg, Carbohydrate 29 g, Fiber 4 g, Sugar 5 g, Protein 14 g

CRUNCHY TUNA SALAD

Crunchy Tuna Salad image

Tasty dinner ready in 20 minutes! Combine tuna and other veggies folded in shoestring potatoes to make this crunchy dish.

Provided by By Betty Crocker Kitchens

Categories Entree

Yield 8

Number Of Ingredients 7

Ingredients

2 (12-oz.) cans chunk light tuna in spring water, drained
2 cups julienne-cut (2x1/8x1/8-inch) jicama
1 cup sliced celery
1 cup coarsely shredded carrots
1/2 cup chopped red onion
1 1/4 cups purchased ranch salad dressing
2 (1 3/4-oz.) cans shoestring potatoes

Steps:

In large bowl, combine all ingredients except salad dressing and shoestring potatoes; mix well. Add dressing; mix well. Serve immediately, or cover and refrigerate up to 4 hours.
Just before serving, fold in shoestring potatoes.

Nutrition Facts : Calories 350, Carbohydrate 14 g, Cholesterol 30 mg, Fat 4 1/2, Fiber 3 g, Protein 19 g, SaturatedFat 4 g, ServingSize 1 Cup, Sodium 640 mg, Sugar 3 g

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