Veggie Tuna Salad Recipes
VEGGIE-LOADED TANGY TUNA SALAD
Steps:
- Place flaked tuna in a medium bowl. Add veggies and mix well. Add mayo, honey mustard, relish, salt, and black pepper. Mix thoroughly. Season with more salt and black pepper, to taste, if you like. Mmmmmm!
VEGGIE TUNA SALAD
Three-fourths veggies to one-fourth tuna. Spicy and wholesome! Great on whole wheat pita pockets with spring mix salad tucked in. Spoon onto crackers or make into sandwich; could be mixed into cooled spiral pasta.
Provided by Sara s
Categories Salad Seafood Salad Recipes Tuna Salad Recipes
Time 25m
Yield 8
Number Of Ingredients 8
Steps:
- Mix tuna, jicama, mayonnaise, mustard, celery, parsley, radishes, and steak seasoning in a bowl until well blended.
Nutrition Facts : Calories 143.6 calories, Carbohydrate 9.3 g, Cholesterol 18 mg, Fat 6 g, Fiber 2.8 g, Protein 13.3 g, SaturatedFat 0.9 g, Sodium 984.7 mg, Sugar 2.1 g
VEGETARIAN TUNA SALAD
A friend passed this on from an old cookbook, and I love it! It doesn't taste exactly like tuna, but it's similar. It's great for a sandwich, very easy to make, and high in protein. If you're trying to make it super healthy, go for low-fat mayo.
Provided by filaughn
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Put beans in a medium-sized bowl and mash well.
- Add remaining ingredients and mix well.
- Chill for several hours before serving.
MIXED VEGGIE TUNA SALAD SANDWICH
Mixed veggies perk up the classic tuna salad sandwich. Serve alongside fruit cups and your favorite chips. -Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, combine the first five ingredients. Spoon tuna mixture onto bun bottoms; replace tops., Place each sandwich on a piece of heavy-duty foil (about 12 in. square). Fold foil around each sandwich and seal tightly; place packets on a baking sheet. , Bake at 400° for 10-15 minutes or until heated through.
Nutrition Facts :
TUNA AND VEGETABLE SALAD
Provided by Rachael Ray : Food Network
Categories main-dish
Time 20m
Yield 6 servings
Number Of Ingredients 10
Steps:
- In a bowl combine celery, tomatoes, chick peas, onions, parsley and olives. Flake tuna and add to the salad. Dress salad with juice of 2 lemons and about 1/3 cup olive oil. Season the salad with salt and pepper and toss.
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VEGETARIAN TUNA SALAD - CHELSEA'S MESSY APRON
From chelseasmessyapron.com
- CHICKPEAS PREP: Drain and rinse a can of chickpeas. Thoroughly dry; I do this by adding them to a salad spinner -- quick and easy!
- CHOP VEGGIES: Coarsely chop celery (2-inch pieces), rip off parsley from the bunch, coarsely chop red onion. Now measure all these ingredients to get correct quantities as listed in the recipe card and add everything to the food processor along with the drained bread and butter pickles (Note 1). Pulse to chop until finely chopped, about 20-30 seconds. Use a spoon to scrape down edges if needed and pulse again.
- ADD CHICKPEAS: Add dried-off chickpeas. Pulse to coarsely chop, 10-20 seconds. Again use a spoon to scrape down edges as needed. Add in remaining ingredients, seasoning to taste with salt and pepper (I add 1/2 teaspoon salt and 1/4 teaspoon pepper.) Pulse until just combined. Taste and adjust any seasonings to personal preference.
- SERVE: Serve on toasted bread with your favorite sandwich toppings (we like lettuce & tomatoes) or in butter lettuce leaves. Or on crackers or with veggie sticks -- whatever you'd like!
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