Green Goddess Tuna Salad Recipes
GREEN GODDESS TUNA SALAD SANDWICH
Make the dressing in a food processor if you like, but it won't be as smooth or have that bright green hue you get when you do it in a blender.
Provided by Andy Baraghani
Categories Bon Appétit Sandwich Tuna Fish Herb Tarragon Basil Parsley Sour Cream Mayonnaise Lemon
Yield Makes 2
Number Of Ingredients 15
Steps:
- Purée basil, parsley, tarragon, mayonnaise, sour cream, lemon zest, 2 Tbsp. lemon juice, and 2 Tbsp. oil in a blender until very smooth and pale green. Transfer dressing to a medium bowl and add tuna. Using a fork, break up tuna and incorporate into dressing. Mix in celery, shallot, and garlic; season with salt and lots of pepper.
- Toss chopped mixed herbs with remaining 1 tsp. lemon juice in a small bowl. Drizzle with a little oil, season with salt and pepper, and toss again.
- Build sandwiches with English muffins, tuna salad (you may have a bit extra), and herb salad.
CHEF JOHN'S GREEN GODDESS DRESSING
This creamy, herby, addictively delicious sauce is not only my favorite salad dressing, but is one of my favorite dips as well. You can of course tweak the acidity with more or less lemon, as well as play with the salt and pepper, but please do not change the trio of herbs. The way the parsley and chive play against the sweet tarragon makes this unlike any other herb dressing.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Sour Cream Dressing Recipes
Time 15m
Yield 16
Number Of Ingredients 11
Steps:
- Blend mayonnaise, sour cream, parsley, tarragon, chives, lemon juice, rice vinegar, anchovy fillet, garlic, cayenne pepper, salt, and black pepper in a blender until smooth.
Nutrition Facts : Calories 124.3 calories, Carbohydrate 1.3 g, Cholesterol 10.2 mg, Fat 13.2 g, Fiber 0.1 g, Protein 0.7 g, SaturatedFat 3 g, Sodium 103.5 mg, Sugar 0.2 g
GREEN GODDESS TUNA SALAD WITH CRISPY CHICKPEAS
I love how robust this salad is. It can sit happily for a few hours - something important for those who are traversing back to the office and need a salad that will still be edible come lunchtime. The dressing recipe makes a little more than you need and will keep for up to one week so you can add green goddess to all manner of things from your breakfast eggs to some grilled protein at dinner.
Provided by Katrina Meynink
Categories Lunch
Time 30m
Yield SERVES 2
Number Of Ingredients 15
Steps:
- 1. Preheat the oven to 190C fan-forced (210C conventional). Add the chickpeas, olive oil and rosemary to a baking tray and roast until golden and crisp, about 25 minutes. You want the chickpeas to take on quite a bit of colour and look almost burnt - this means they stay nice and crisp and crunchy in your salad. 2. While the chickpeas are cooking, make your green goddess dressing by blitzing together all the ingredients in a blender. 3. Combine the tuna, cavolo nero, dill and almonds in a large bowl. Add enough dressing just to coat - you want the leaves to be coated, but not drowning. 4. Add the toasted chickpeas, season generously with salt and pepper and serve.
GREEN GODDESS TUNA SALAD
This is a great way to use Green Goddess dressing mix, from Pensey's Spices. This makes a great sandwich, but I like it with crackers and cucumbers and tomatoes.
Provided by MsSally
Categories Lunch/Snacks
Time 5m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Mix all ingredients and enjoy with crackers or in a sandwich.
Nutrition Facts : Calories 139.7, Fat 4.4, SaturatedFat 1, Cholesterol 39.2, Sodium 536, Carbohydrate 2.3, Fiber 0.9, Sugar 1.5, Protein 21.5
GREEN GODDESS TACO SALAD
The best I've ever eaten; it's addictive. The Dressing is the key!...Repeat after me...Green Goddess, only! If you can't find it in the market, use Recipe #73913. This can be made ahead and served cold. Potluck? Take a copy of the recipe with you; they will want it!
Provided by Caroline Cooks
Categories Beans
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat skillet to Med-Hi heat with small amount of oil; saute ground beef; brown, and drain well.
- Add taco seasoning mix and follow directions of package.
- Cool (Maybe be refrigerated for later use).
- To assemble: Crush chips into bite-size pieces and add to salad bowl along with the meat,cheese, beans, tomatoes, lettuce, and green onions.
- Pour dressing over all and toss to combine.
- Serve immediately.
- Note: May substitute 2 cups cooked cubed chicken, for beef; sprinkle taco seasoning over chicken and toss to coat.
Nutrition Facts : Calories 498.8, Fat 26.6, SaturatedFat 11.5, Cholesterol 93.3, Sodium 881.1, Carbohydrate 33.2, Fiber 5.2, Sugar 7.1, Protein 31.6
GREEN GODDESS DRESSING
Provided by Food Network Kitchen
Categories appetizer
Time 30m
Yield 1 1/4 cups
Number Of Ingredients 11
Steps:
- Combine the anchovies, mayonnaise, sour cream, chives, parsley, tarragon, basil, shallots, lemon juice, and the 1/4-teaspoon of salt in a blender. Puree to make a smooth dressing. Season to taste with salt and pepper. Use immediately or store, covered, in the refrigerator, for up to 2 days.
More about "green goddess tuna salad recipes"
GREEN GODDESS TUNA SALAD SANDWICH RECIPE | BON APPéTIT
From bonappetit.com
4.6/5 (14)Estimated Reading Time 4 minsServings 2
- Purée basil, parsley, tarragon, mayonnaise, sour cream, lemon zest, 2 Tbsp. lemon juice, and 2 Tbsp. oil in a blender until very smooth and pale green. Transfer dressing to a medium bowl and add tuna. Using a fork, break up tuna and incorporate into dressing. Mix in celery, shallot, and garlic; season with salt and lots of pepper.
- Toss chopped mixed herbs with remaining 1 tsp. lemon juice in a small bowl. Drizzle with a little oil, season with salt and pepper, and toss again.
ANYTHING-GOES GREEN GODDESS SALAD RECIPE | BON APPéTIT
From bonappetit.com
4.8/5 (36)Estimated Reading Time 6 minsServings 2-4
- Combine 3 (heaping) cups tender herbs (such as dill, parsely, cilantro, basil, mint, tarragon, and/or chives), ½ cup mayonnaise, ½ cup plain whole-milk yogurt (or sour cream, buttermilk, crème fraîche, or labneh), 2 Tbsp. extra-virgin olive oil, 1 Tbsp. drained capers, 1 garlic clove, and a big pinch of kosher salt in a blender.
- Finely grate zest of 1 lemon into blender. Cut lemon in half and squeeze in juice through your hand or a fine-mesh sieve to catch the seeds. Blend on high until bright green, and speckled with small pieces of herbs. Taste dressing and season with freshly ground black pepper and more salt as needed.
- If using 2 chilled cooked medium skinless, boneless chicken breasts (about 1 lb.), slice against the grain 1" thick. Tear each slice into bite-size pieces. If using one 15-oz. can chickpeas, drain and rinse well. If using 8 boiled eggs, peel and cut into bite-size pieces. If using three 5-oz. cans oil-packed tuna, drain and flake with a fork into bite-size pieces. Place protein of choice in a medium bowl.
- Add ¼ cup dressing to protein and mix well to combine. Place remaining dressing in a small bowl and set aside for serving.
GREEN GODDESS TUNA QUINOA SALAD - AMBITIOUS KITCHEN
From ambitiouskitchen.com
5/5 (1)Calories 345 per servingCategory Gluten Free, Lunch, Protein, Salad
- First cook the quinoa: Add 1 cup quinoa and 2 cups water to a medium pot and bring to a boil. Once water is boiling, reduce heat to low, cover and allow quinoa to cook for 15 minutes. After 15 minutes, fluff quinoa with a fork and transfer to a large bowl to allow to cool.
- Next make the dressing by adding avocado, greek yogurt, lemon juice, garlic, basil, cilantro and salt and pepper to a blender or food processor and process until smooth and creamy. Set aside.
- Add veggies to quinoa along with dressing, peas and flaked yellowfin tuna. Stir well, then taste and adjust seasonings as necessary, including adding more salt and pepper.
GREEN GODDESS TUNA MELTS - GREEN GODDESS TUNA SALAD
From howsweeteats.com
5/5 (10)Category Main CourseCuisine FrenchTotal Time 25 mins
- Add the avocado, yogurt, mayo, garlic, arugula, herbs, chives, lemon juice, salt and pepper to a food processor and blend until combined. You want the mixture to be creamy and spreadable!
- To make the melts, add the tuna to a large bowl. Add the baby arugula. Add about 1/4 cup green goddess dressing to start and toss the mixture together until everything is combined.
- Spread a spoonful of the green goddess dressing on each piece of toast. Top with the tuna mixture. Top each with about 1/2 ounce of havarti cheese. Heat the broiler in the oven to high and place the tuna toasts under for just 1 to 2 minutes, until the cheese is melty. Serve immediately with potato chips or whatever side you'd like!
GREEN GODDESS TUNA QUINOA SALAD - GET HEALTHY U
From gethealthyu.com
3.9/5 (8)
GREEN GODDESS TUNA WALNUT SALAD PINWHEELS - CALIFORNIA …
From walnuts.org
Estimated Reading Time 50 secsCalories 560 per servingTotal Time 21 mins
GREEN GODDESS TUNA QUINOA SALAD | GENOVA SEAFOOD
From genovaseafood.com
Servings 4Total Time 25 minsCategory Meal Type, Salads, Entrées
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From thelemonbowl.com
Reviews 7Category SaladCuisine AmericanTotal Time 20 mins
- Scatter arugula leaves on a large platter and top with prepared potatoes, flaked tuna, eggs, olives and green beans.
- In a high speed blender or food processor, pulse together the avocado, lemon juice, garlic, salt and cayenne until smooth and creamy. Drizzle over the tuna nicoise salad to serve.
TUNA WITH AVOCADO GREEN GODDESS AIOLI RECIPE | MYRECIPES
From myrecipes.com
4.5/5 (14)Calories 234 per servingServings 4
- To prepare tuna, combine coriander and next 5 ingredients (through pepper) in a small bowl; sprinkle spice mixture evenly over tuna.
- Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add tuna; cook 2 minutes on each side or until medium-rare or desired degree of doneness. Serve with aioli.
- Wine Note: Tuna, like salmon, is a fish capable of handling lighter red wines, especially when it's grilled. A to Z Wineworks Willamette Valley Pinot Noir 2004 ($16) from Oregon is a great value. Along with red raspberry and strawberry fruit, this supple wine offers peppery spice that marries well with the chili, cumin, and coriander coating the tuna steak. -Jeffery Lindenmuth
GREEN GODDESS PASTA SALAD WITH PEAS | THE SEASONED VEGETABLE
From seasonedvegetable.com
5/5 (3)Total Time 25 minsServings 8Calories 442 per serving
- Cook pasta according to directions. When pasta is fully cooked but still firm, rinse with cold water to reduce sticking.
- Combine cooked pasta, peas, and chickpeas in a large bowl. Pour in dressing and stir to combine. Serve immediately or chill 1 hour before serving.
GREEN GODDESS CHICKEN SALAD RECIPE | MYRECIPES
From myrecipes.com
4/5 (2)Servings 6
- In a food processor, pulse the anchovies, garlic, parsley, basil, dill and oregano until coarsely chopped. Add the mayonnaise and lemon juice and process until smooth. Fold in the chives; season with salt and pepper.
- In a large bowl, toss the ciabatta with the chicken, piquillo peppers, celery and olives. Add the dressing and toss to coat. Season with salt and pepper and serve.
23 BEST OPTAVIA “LEAN AND GREEN” RECIPES - TOP TEEN RECIPES
From topteenrecipes.com
Reviews 1Published 2021-06-01
- Mini Mac in a Bowl. This Optavia meal tastes just like the classic McDonald’s burger without the bun. But don’t worry. You’ll hardly remember it’s missing!
- Chicken Shrimp Gumbo. Did you know gumbo is the official state cuisine of the U.S. state of Louisiana? It’s that good! Gumbo is traditionally made with stock, meat, and veggies like celery, bell peppers, and onions.
- Tomato Braised Cauliflower with Chicken. Unlike stewing, braising is a combination cooking method that requires sautéing or searing at high temperatures, then cooking in a covered pot in some liquid.
- Jerk Crusted Pork Chops with Spinach Salad. Jamaican Jerk Seasoning is a seasoning blend of all the hotness your tastebuds can handle and more! Spices include cumin, nutmeg, allspice, smoked paprika, cinnamon, and hotter spices like red pepper flakes and cayenne pepper.
- Grilled Fajita Bowls. Are you craving a Mexican dish? Bring on the fajitas! You can use nearly any type of meat to make fajitas, but this recipe calls for flank steak, along with the traditional veggies: bell peppers, tomatoes, jalapeno, scallions.
- Mini Pepper Nachos. The options are endless when it comes to nachos! These mini pepper nachos are fast and easy to make. All you need to do is create the chicken mixture, place it on top of the mini bell peppers, and broil for 2-4 minutes.
- Blackened Shrimp Lettuce Wraps. Looking for another Optavia-friendly option for Taco Tuesday? Look no further! Here’s another beautiful lettuce wrap option stuffed with blackened shrimp, avocado crema, and tomato salsa.
- Baked Cod with Tomatoes and Feta. Cod is a popular seafood option with a super flaky texture. Cod also has a mild natural taste, which makes it super versatile for adding flavors.
- Bibimbap Bowls. Want a cuisine with an extra kick? Korean foods are typically bursting with flavor and spice, and Bibimbap is no exception. Bibimbap is a Korean rice dish, served as a rice bowl, topped with various meats and vegetables.
- Chicken Parmesan. Italian food is one of the most famous cuisines in the world. But with bread and pasta, the calories add up. With Optavia meals like this one, you can still enjoy classic Italian food.
GREEN GODDESS TUNA TARTINE - MISFITS MARKET - BLOG
From blog.misfitsmarket.com
- In a food processor, add basil, cilantro, parsley, chives, garlic, lemon zest, lemon juice, mayonnaise, and Greek yogurt. Blend until almost smooth.
- In a medium bowl, add canned tuna and break apart with a fork. Transfer green goddess dressing into the bowl and mix to combine. Fold in celery and onion, then add salt and pepper to taste.
- Heat a medium pan over medium heat. Spread a healthy layer of mayonnaise to both sides of sliced bread and transfer to the pan. Toast until golden, about 2-3 minutes on each side.
- Spread tuna mixture on top of toast, then serve topped with more tender herbs, microgreens, or avocado slices.
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