Festivetunasalad Recipes
CLASSIC TUNA SALAD
Tuna salad is a classic go-to for quick lunches and snacks. This tuna salad recipe is made with canned tuna, mayo, celery, onion, and lemon, and can be customized in dozens of ways. It's creamy, filling, and easy to make!
Provided by Sally Vargas
Categories Lunch Salad Sandwich Budget Pantry Meal Quick and Easy
Time 5m
Yield 2
Number Of Ingredients 7
Steps:
- Drain the tuna: Open the can and hold it over the sink. Tilt the can and press on the lid to allow the water in the can to drain.
- Serve how you like it: Spoon tuna salad onto slices of bread to make a sandwich, scoop onto crackers for a snack, or serve it atop a bed of salad greens for a healthy meal.
Nutrition Facts : Calories 256 kcal, Carbohydrate 1 g, Cholesterol 45 mg, Fiber 0 g, Protein 21 g, SaturatedFat 3 g, Sodium 539 mg, Sugar 1 g, Fat 18 g, ServingSize 2 servings, UnsaturatedFat 0 g
FESTIVE TUNA SALAD
Steps:
- 1. Prepare the tuna: In a shallow bowl, combine the olive oil, lemon juice, salt, and pepper. Add the tuna, coat well and let rest for 15 minutes, turning once.
- 2. Prepare the salsa: In a separate bowl, combine all the remaining ingredients except the chopped cilantro. Refrigerate, covered, for up to 1 hour.
- 3. Shortly before serving, sear the tuna in a nonstick skillet over medium heat for 4 to 5 minutes on the first side, adding any remaining marinade or extra oil, if necessary. Turn the fish and sear for 3 minutes on the second side, for medium-rare. With a spatula, remove the tuna steaks to the center of 4 dinner plates.
- 4. Divide the salsa (with the juices) equally atop the tuna. Garnish with chopped cilantro.
FESTIVE TUNA SALAD
You could serve this as a 1st course for company; it is not your usual mayo/tuna salad. The addition of fresh mushrooms and green peas really does the trick. I usually make a lighter version where I will strain the whey out of some plain yoghurt in a sieve and use 1/3 strained yoghurt and 2/3 mayo. If using this method the yogurt must be drained really well. I add the peas when they are still frozen; they thaw quickly and I like them cold in the salad and they do not get mushy
Provided by Deantini
Categories Lunch/Snacks
Time 5m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Flake the tuna with a fork; add mayo, (yoghurt if using lighter version), lemon juice. Mix well. Add salt and pepper to taste.
- Fold in mushrooms and peas; if you add the peas frozen they will thaw quite quickly.
- If using toast bread - toast bread and add a generous scoop of tuna salad on top; garnish with tomatoes and fresh herbs.
- If using baquette - add tuna salad to plate and garnish with tomates and fresh herbs, serving bread on the side.
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