Julians Festive Tuna Salad Recipes

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JULIAN'S FESTIVE TUNA SALAD



Julian's Festive Tuna Salad image

This is my friend Julian's recipe for Tuna Salad. It is a spicier and heartier alternative to the mundane, mayonnaise-saturated Tuna Salad that most have grown accustomed to.

Provided by Molly_Kristyn

Categories     Salad     Seafood Salad Recipes     Tuna Salad Recipes

Time 15m

Yield 8

Number Of Ingredients 11

4 (5 ounce) cans tuna, packed in olive oil
1 red onion, diced
1 orange bell pepper, diced
1 red bell pepper, diced
1 (15 ounce) can black beans, drained
1 (4 ounce) can green chile peppers, chopped
¼ cup mayonnaise
2 teaspoons ground cumin
salt and pepper to taste
¼ cup chopped fresh cilantro
1 tablespoon spicy salsa verde to taste

Steps:

  • In a mixing bowl, combine tuna, red onion, orange bell pepper, red bell pepper, black beans, canned chile peppers; mix in mayonnaise if desired. Season with cumin and salt and pepper; mix in cilantro, and salsa verde if desired.

Nutrition Facts : Calories 244.8 calories, Carbohydrate 13.3 g, Cholesterol 14.2 mg, Fat 11.1 g, Fiber 4.6 g, Protein 22.7 g, SaturatedFat 1.9 g, Sodium 662.9 mg, Sugar 2.2 g

FESTIVE TUNA SALAD



Festive Tuna Salad image

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

6 ounces tuna in water
1/2 cup mayonnaise (or low-fat mayonnaise, or mix of mayo & yoghurt as noted in desciption)
2 tablespoons lemon juice
salt & pepper
5 ounces fresh mushrooms, diced small (125 g)
1/2 cup green peas (125 g)
4 slices white bread (I served on the side with French Baguette)
2 tomatoes
3 tablespoons fresh dill (optional) or 3 tablespoons parsley (optional)

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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