Judys Simple Tuna Salad Recipes

QUICK TUNA SALAD

Quick Tuna Salad image

This tuna salad is great when you are in a hurry; very quick and easy to make. It tastes great every time!

Provided by HJP

Categories Salad Seafood Salad Recipes Tuna Salad Recipes

Time 5m

Yield 3

Number Of Ingredients 3

Ingredients

1 (7 ounce) can solid white tuna packed in water, drained
¼ cup creamy salad dressing (such as Miracle Whip™)
1 tablespoon sweet pickle relish, or to taste

Steps:

Mash tuna together with salad dressing and relish in a small bowl with a fork. Serve.

Nutrition Facts : Calories 142.3 calories, Carbohydrate 4.4 g, Cholesterol 26.3 mg, Fat 5.9 g, Fiber 0.1 g, Protein 16.7 g, SaturatedFat 0.8 g, Sodium 239.9 mg, Sugar 4.1 g

SIMPLE TUNA SALAD

Simple Tuna Salad image

Make and share this Simple Tuna Salad recipe from Food.com.

Provided by Boonyas mom

Categories One Dish Meal

Time 5m

Yield 2 serving(s)

Number Of Ingredients 6

Ingredients

1 (7 ounce) can tuna in olive oil
1 (16 ounce) can white beans
2 teaspoons olive oil
1 teaspoon fresh rosemary, chopped
1 teaspoon lemon juice
1/2 teaspoon garlic powder (optional)

Steps:

Drain canned tuna, break up in bowl.
Add oil,rosemary,juice and garlic powder mix up.
Drain beans - add to bowl.
Chill until cool.
Enjoy!

Nutrition Facts : Calories 692.5, Fat 22, SaturatedFat 3.5, Cholesterol 64.4, Sodium 833.9, Carbohydrate 50.1, Fiber 10.9, Sugar 0.1, Protein 71.6

SIMPLE TUNA SALAD

Simple Tuna Salad image

Make and share this Simple Tuna Salad recipe from Food.com.

Provided by PsychoCat

Categories Lunch/Snacks

Time 3m

Yield 1 serving(s)

Number Of Ingredients 3

Ingredients

1 (6 ounce) can of your favorite tuna
2 teaspoons mayonnaise
2 -3 teaspoons sweet pickle relish

Steps:

Drain the water from the tuna can.
Mix in the Mayo and Relish.
Eat it alone or put it on toast.
Its that simple.

Nutrition Facts : Calories 296.1, Fat 11.7, SaturatedFat 2.6, Cholesterol 67.2, Sodium 217.5, Carbohydrate 5.9, Fiber 0.1, Sugar 3.5, Protein 39.8

NEW WIFE TUNA SALAD

New Wife Tuna Salad image

My husband says this tuna salad is even better than his mother's. Not too pickly tasting, mild with a nice blend of flavor. You can add more mayo for a creamier salad.

Provided by Graden

Categories Tuna Salad

Time 15m

Yield 12

Number Of Ingredients 10

Ingredients

4 (5 ounce) cans tuna, drained
5 hard-boiled eggs, chopped
½ cup chopped sweet onion
1 stalk celery, chopped
¾ cup mayonnaise
1 ½ tablespoons dill pickle relish
2 teaspoons honey mustard
½ teaspoon celery seed
½ teaspoon seasoned salt
½ teaspoon ground black pepper

Steps:

Combine tuna, eggs, onion, and celery in a large bowl.
In a small bowl, stir together mayonnaise, relish, honey mustard, celery seed, seasoned salt, and pepper. Pour over the ingredients in the other bowl, and stir gently to coat. Serve at room temperature or chill until ready to serve.

Nutrition Facts : Calories 185.9 calories, Carbohydrate 2 g, Cholesterol 106.2 mg, Fat 13.6 g, Fiber 0.2 g, Protein 13.6 g, SaturatedFat 2.4 g, Sodium 189.5 mg, Sugar 1 g

TUNA CRUNCH SANDWICHES

Tuna Crunch Sandwiches image

A tuna salad and potato chip sandwich may not be quite as classic a pairing as peanut butter and jelly, but it is, anecdotally, many middle-schoolers' first forays into experimenting with flavors and textures, and no less delicious. Beyond crunch, chips also add stability to the sandwich, holding the tuna salad in place as you eat. There's no wrong way to make the sandwich, but seasoning tuna salad with red onion and celery, plenty of olive oil and little lemon juice, and using kettle-style salt and vinegar potato chips are especially alluring. There's the word "optional" next to the most optional ingredients, but consider every ingredient other than the tuna, bread and chips to be adaptable according to your own taste (or how your mom made it).

Provided by J. Kenji López-Alt

Categories dinner, for two, lunch, quick, weeknight, sandwiches, main course

Time 5m

Yield 2 sandwiches

Number Of Ingredients 13

Ingredients

1 (5-ounce) can solid white albacore or skipjack tuna (see Tip)
1 hard-boiled egg, peeled
1 celery rib, finely minced
3 tablespoons extra-virgin olive oil (see Tip)
2 tablespoons finely minced red onion, shallot or scallions
2 tablespoons finely minced fresh parsley, chives, tarragon or a mix (optional)
2 tablespoons mayonnaise, plus more for spreading (see Tip)
1 tablespoon sweet pickle relish or chopped dill pickles (optional)
2 teaspoons freshly squeezed lemon juice
A few large handfuls of hearty potato chips or corn chips (see Tip)
Salt and black pepper
4 slices thick, soft sandwich bread, such as Texas toast, toasted, if desired
2 lettuce leaves, such as iceberg, romaine, green leaf or Bibb

Steps:

Open the can of tuna, leaving the lid in place after opening it. Invert the whole can over the sink and press the lid into the tuna firmly to squeeze out as much excess water or oil as you can. (Be careful not to cut your fingers on any sharp edges). Transfer the tuna to a medium bowl.
Wash your hands well, then grab the boiled egg and squeeze it through your fingers into the bowl with the tuna. Add the celery, olive oil, onion, herbs (if using), mayonnaise, relish (if using) and lemon juice. Using a fork, gently fold together all the ingredients, trying to leave the tuna in relatively large chunks. Grab a few chips and, using your hands, crumble them into the bowl. Season lightly with salt and pepper, and fold again to combine. Taste and adjust seasoning to taste - more salt, pepper and lemon juice if it tastes bland, and more olive oil or mayonnaise if it tastes dry.
When ready for lunch, spread each slice of bread generously with mayonnaise. Place lettuce on each bottom slice of bread, then top each with half of the tuna salad mixture. Add a generous handful of potato chips on top of each (more than seems reasonable), then close the sandwiches. Press down firmly so the chips break and embed themselves into the tuna salad and the bread. Cut into triangles and serve with extra chips on the side.

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