Stacys Crunchy Tuna Salad Recipes

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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

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

STACY'S GREEK-INSPIRED TUNA SALAD



Stacy's Greek-Inspired Tuna Salad image

Another twist on a new creation for tuna salad. I don't like olives, so there are none in my recipe, but other ingredients bring the Greek flavors to this tuna! Makes a generous portion for 2, or it can be divided up to make 3 or 4 smaller portions. Enjoy! Serve with pita chips if you like.

Provided by Stacy Scott-Calcagni

Categories     Salad     Seafood Salad Recipes     Tuna Salad Recipes

Time 20m

Yield 2

Number Of Ingredients 11

2 (5 ounce) cans solid white albacore tuna in water, drained
½ cup diced English cucumber
½ cup seedless red grapes, halved
¼ cup tzatziki sauce, or more to taste
¼ cup slivered or sliced almonds, toasted
¼ cup feta cheese crumbles
1 tablespoon finely chopped fresh dill
salt and ground black pepper to taste
1 tablespoon lemon juice
2 cups spring mix greens, or as desired
1 (6 ounce) package pita chips

Steps:

  • Place tuna in a medium bowl. Add cucumber, grapes, tzatziki sauce, almonds, feta cheese, dill, salt, and pepper. Mix well. Add lemon juice and mix again.
  • Serve on a bed of greens with pita chips on the side.

Nutrition Facts : Calories 740.4 calories, Carbohydrate 63.3 g, Cholesterol 65.8 mg, Fat 51 g, Fiber 11.9 g, Protein 50.5 g, SaturatedFat 5.5 g, Sodium 957.2 mg, Sugar 9.5 g

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

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!

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