TUNA SALAD PEPPER CUPS
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
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
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
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
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
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
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
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
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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