Tuna Salad Pepper Cups Recipes

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TUNA SALAD PEPPER CUPS



Tuna Salad Pepper Cups image

I came up with this recipe on a hot summer day when I didn't feel like cooking. I frequently make it when friends come for lunch, and they all love it. Stuffed into a pretty pepper half, the fresh-tasting tuna mixture gets crunch from cucumber and green onions. It's priced right at 87¢ a serving. -Ellen Boucher Denver, Colorado

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 6

2 large green peppers
2 cans (6 ounces each) tuna, drained
1 medium cucumber, chopped
2 green onions, chopped
1/2 cup mayonnaise
1/4 cup dill pickle relish

Steps:

  • Cut green peppers in half lengthwise; remove seeds and membranes. In a bowl, combine tuna, cucumber, onions, mayonnaise and relish. Spoon into pepper cups. Serve immediately.

Nutrition Facts :

KETO TUNA SALAD CUPS



Keto Tuna Salad Cups image

Tuna salad meets BLT in this keto-friendly mashup. Hang on to that oil in the tuna can for a flavor bonus.

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Yield 8 servings

Number Of Ingredients 11

4 large eggs
4 strips bacon
1/3 cup olive or avocado oil mayonnaise
2 tablespoons sour cream
1/4 teaspoon lemon zest plus 1 tablespoon lemon juice
1 stalk celery, thinly sliced
Two 5-ounce cans tuna packed in olive oil, 2 tablespoons of the oil reserved and the rest drained
2 scallions, sliced
Kosher salt and freshly ground black pepper
1 medium tomato, halved and cut into 8 slices
16 leaves Bibb lettuce

Steps:

  • Cover the eggs with about an inch of water in a medium pot. Bring to a boil, remove from the heat, cover and let stand for 8 minutes. Drain and submerge in ice water. When cool enough to handle, peel the eggs and chop.
  • Meanwhile, cook the bacon in a large nonstick skillet over medium heat until golden and crisp, about 4 minutes per side. Remove to a paper towel-lined plate. Crumble into bite-size pieces.
  • Whisk together the mayonnaise, sour cream, lemon zest and juice, celery, reserved tuna oil, three-quarters of the scallions, 1/4 teaspoon salt and several grinds of pepper in a medium bowl. Add the tuna and three-quarters of the bacon and egg and gently fold together (do not overmix). Season with additional salt and pepper if needed.
  • Sprinkle the tomato slices with salt and pepper.
  • Double-up the lettuce leaves and fill each with some tuna salad. Tuck in a tomato slice. Sprinkle with reserved scallions, bacon and egg.

Nutrition Facts : Calories 250, Fat 20 grams, SaturatedFat 5 grams, Cholesterol 125 milligrams, Sodium 380 milligrams, Carbohydrate 4 grams, Fiber 1 grams, Protein 14 grams, Sugar 2 grams

CRISPY WONTON CUPS WITH TUNA SALAD



Crispy Wonton Cups with Tuna Salad image

Provided by Sandra Lee

Categories     appetizer

Time 16m

Yield 12 pieces

Number Of Ingredients 11

Nonstick cooking spray
12 square wonton wrappers
1 medium red onion
1/2 teaspoon chopped fresh ginger
2 teaspoons spicy brown mustard
2 teaspoons red wine vinegar
1/8 teaspoon crushed red pepper flakes
1 tablespoon canola oil
Kosher salt and freshly ground black pepper
1 (5-ounce) can chunk light tuna, drained
1 1/2 cups snow peas

Steps:

  • Preheat the oven to 375 degrees F. Coat a 12-cup mini muffin tin with nonstick cooking spray.
  • Place 1 wonton wrapper into each cup. Press the wontons into the cups with your fingers and spray each wrapper with cooking spray. Bake until they are golden brown, 5 to 6 minutes. Remove from the oven and let cool.
  • Slice 1/2-inch thick slice from the onion and cut into thirds (reserve the remaining onion for Round 2 Recipe Nicoise Salad with Lemon Garlic Vinaigrette and the Online Round 2 Recipe Ham and Cheese Breakfast Burrito). Into the bowl of a mini food processor, add the onion, ginger, brown mustard, red wine vinegar, crushed red pepper, canola oil, salt, and pepper, and pulse until combined. (If you do not have a mini food processor, finely chop the onion and ginger and whisk together with mustard, vinegar, oil and red pepper flakes.) Place into a bowl with the tuna. Thinly slice 1/2 cup of the snow peas (reserve remaining 1 cup snow peas for Round 2 Recipe Nicoise Salad with Lemon Garlic Vinaigrette) and stir to combine.
  • Fill each wonton cup with the tuna salad, transfer to a serving platter, and serve immediately.

TUNA SALAD SALAD



Tuna Salad Salad image

I just threw this together tonight and was really happy with the outcome! And it's another one of those recipes that you can alter to your likes/dislikes and use what you have on-hand.

Provided by GinnyP

Categories     One Dish Meal

Time 10m

Yield 2 serving(s)

Number Of Ingredients 11

2 (6 ounce) cans tuna (I love Kimmel's from the PNW, I buy it at Whole Foods)
1/2 cup mayonnaise (no Miracle Whip for me)
1/2 cup chopped celery (one to two stalks)
3 cups salad greens
olive oil
red wine vinegar
salt
fresh cracked pepper
2 hard-boiled eggs, peeled and quartered
2 stalks canned hearts of palm, sliced
1 red bell pepper, chopped into twice-as-wide-as matchstick pieces

Steps:

  • Mix the first three ingredients and set aside OR stop there and eat as is or use for tuna sandwich, tuna melt, etc.
  • Divide the lettuce between two plates; dress with oil and vinegar, salt and pepper.
  • Pack the tuna mixture into a 1-cup measure and turn out onto the middle of one of the plates of lettuce; repeat.
  • Place the egg quarters, hearts of palm slices, and chopped red bell pepper around the tuna; if desired, garnish the top of the tuna with three pieces of red bell pepper.
  • I like to crack fresh ground pepper over all at this point.

Nutrition Facts : Calories 599.4, Fat 33.9, SaturatedFat 6.7, Cholesterol 266.4, Sodium 739.4, Carbohydrate 23.6, Fiber 3.9, Sugar 8.1, Protein 49.5

TUNA SALAD RECIPE



Tuna Salad Recipe image

This classic tuna salad recipe is incredibly tasty and easy to make with simple ingredients. Flaky tuna is mixed with crisp celery, red onion, cornichon pickles, and a creamy Greek yogurt and mayonnaise dressing. It turns out delicious every time and is a quick and nutritious meal option that's great served as a sandwich, in a tortilla wrap, with a side of crackers or in lettuce cups.

Provided by Dani Spies

Categories     LUNCH

Time 15m

Number Of Ingredients 8

2 5- ounce cans of tuna in water
1/4 cup mayonnaise
1/4 cup plain Greek yogurt
1/3 cup diced celery ((1 celery rib))
3 tablespoons diced red onion
2 tablespoon diced cornichon pickles (capers work too!)
Handful baby spinach (thinly sliced)
Salt and pepper to taste

Steps:

  • Drain the liquid from the tuna cans. Then, into a mixing bowl, add the tuna, mayonnaise, Greek yogurt, celery, red onion, cornichon pickles, thinly sliced baby spinach, salt and pepper.
  • Stir everything together until well combined.
  • Serve tuna salad as desired - spoon onto bread for sandwiches or pile it into lettuce cups, spread it on crackers or serve it any other favorite way. Enjoy!

Nutrition Facts : ServingSize 1 serving, Calories 169 kcal, Carbohydrate 2 g, Protein 15 g, Fat 11 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 32 mg, Sodium 340 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 8 g

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