Summer Tuna Salad Recipes

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MEDITERRANEAN TUNA SALAD



Mediterranean Tuna Salad image

Mediterranean Tuna Salad - so much flavor and so easy to put together! This mayonnaise-free tuna salad is naturally gluten-free, paleo and low carb.

Provided by Neli Howard | Delicious Meets Healthy

Categories     Main Course     Salad

Time 15m

Number Of Ingredients 12

1 red bell pepper, finely chopped
1/2 red onion, finely chopped
1 cucumber, cut lengthwise & sliced
15 oz albacore tuna fish (drained)
2 cloves garlic, minced
1/2 cup chickpeas (garbanzo beans)
1/2 cup black olives, cut in half
1 bunch fresh parsley, chopped
salt and black pepper
3 Tablespoon extra virgin olive oil
juice of 1 lemon
zest of 1 lemon

Steps:

  • Add red bell pepper, red onion, cucumber, albacore tuna fish, garlic, chickpeas, black olives and lemon zest in a large mixing bowl and mix.
  • Drizzle olive oil, lemon juice and season with salt and freshly ground black pepper.
  • Garnish with fresh parsley and serve cold. Enjoy!

Nutrition Facts : ServingSize 1 cup, Calories 131 kcal, Carbohydrate 9.6 g, Protein 11 g, Fat 5.8 g, SaturatedFat 0.8 g, Cholesterol 15.3 mg, Sodium 156.4 mg, Fiber 2.1 g, Sugar 2.4 g

THE BEST TUNA SALAD



The Best Tuna Salad image

While we love many kinds of tuna salad, this classic version tops them all. The crispy celery and red onion give add zest and crunch, while mayonnaise and touch of mustard marry it all together. The lemon juice is optional as it's not traditional, but we strongly recommend it to brighten up the flavors of the final dish.

Provided by Food Network Kitchen

Categories     main-dish

Time 15m

Yield 3 to 4 servings

Number Of Ingredients 8

Two 6-ounce cans white meat tuna packed in water, drained
2 tablespoons minced celery
2 tablespoons minced red onion, soaked in cold water for 5 minutes and drained
1 teaspoon minced flat-leaf parsley
1/3 cup prepared mayonnaise
1 tablespoon whole-grain mustard
Freshly ground black pepper
Freshly squeezed lemon juice (optional)

Steps:

  • In a small mixing bowl break up the tuna with a fork. Toss with the celery, onion and parsley. Add the mayonnaise, mustard and season with pepper, to taste. Stir to combine. Add lemon juice, to taste, if using.

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  • To make the zesty mustard vinaigrette, in a small bowl, whisk together the Dijon mustard, lime zest, and lime juice. Add the olive oil, sumac, salt and pepper, and crushed pepper flakes (if using), and whisk again until well-blended. Set aside briefly.
  • To make the tuna salad, in a large salad bowl, combine the tuna with the chopped vegetables, Kalamata olives, chopped fresh parsley and mint leaves. Mix gently with a wooden spoon.
  • Pour the dressing over the tuna salad. Mix again to make sure the tuna salad is evenly coated with the dressing. Cover and refrigerate for half an hour before serving. When ready to serve, toss the salad gently to refresh.
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