Tunafishjunk Recipes
THE BEST TUNA SALAD
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
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.
MY MOM'S TUNA FISH SANDWICH
This is my mom's recipe for tuna fish. I can't eat it any other way! This has gotta be one of my favorite sandwiches! Anyone who has tried this recipe likes it.
Provided by Jenn_Chelle
Categories Lunch/Snacks
Time 5m
Yield 4-5 serving(s)
Number Of Ingredients 6
Steps:
- Drain tuna and put in bowl.
- Add rest of ingredients & mix well.
- Do a taste test and adjust amount of ingredients.
- Serve on warm toasted bread.
Nutrition Facts : Calories 173.8, Fat 9, SaturatedFat 2.1, Cholesterol 160.6, Sodium 331.8, Carbohydrate 7.6, Fiber 0.5, Sugar 3.9, Protein 15.2
TUNA FISH SALAD
This is a really delicious recipe that my Grandmother always made for us when we were growing up. I actually added the green olives to the recipe to give it even more flavor. This dish is really inexpensive and I'm sure your children will love it!!
Provided by Love New
Categories Lunch/Snacks
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Open the two 12-oz. cans of tuna and strain in a wire colander in the sink.
- Take a pot and bring the eggs to a rolling boil. Once they are finished set the pot in the sink and let cool. You can do this by draining the hot water and covering the eggs with cold water. Once they are cool enough to hold in your palm, peel off shells and mash with a fork into tiny bits. Place into the same pot that you boiled the eggs inches.
- Add the tuna fish to the eggs and mix together.
- Chop and mince the celery, green onion, yellow onion, and olives. You should not have any large chunks. Individually mix each into the tuna and eggs. Add the sweet relish. If you add and mix each ingredient separtely, each will be better incorporated into the mixture.
- Mix in the mustard until it is incorporated. Add the mayonnaise and if your salad looks sort of dry, add more as needed. You should have a wet consistency.
- Sprinkle in the salt and pepper.
- To get the best taste of the tuna salad, refrigerate for about 20 to 30 minutes before serving. You can serve on bread or over fresh lettuce with a few tomato slices.
Nutrition Facts : Calories 639.7, Fat 38.5, SaturatedFat 7, Cholesterol 406.9, Sodium 2065.8, Carbohydrate 32.5, Fiber 2.5, Sugar 11.1, Protein 42.3
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