Weekend Tuna Salad Spread Recipes

TUNA SALAD SPREAD

Tuna Salad Spread image

This tuna spread recipe is a healthy twist on tuna salad and uses avocado and Greek yogurt in place of mayonnaise. Serve it on cucumber slices, butter lettuce leaves or whole-grain crackers.

Provided by Lauren Lastowka

Time 5m

Number Of Ingredients 10

Ingredients

1 avocado, mashed
2 tablespoons low-fat plain Greek yogurt
1 tablespoon lemon juice
1 tablespoon chopped fresh parsley
¼ teaspoon garlic powder
¼ teaspoon paprika
¼ teaspoon salt
¼ teaspoon ground pepper
1 (5 ounce) can albacore tuna in water, drained
¼ cup diced onion or celery

Steps:

Combine avocado and yogurt in a small bowl and stir well. Add lemon juice, parsley, garlic powder, paprika, salt and pepper and stir well. Add tuna and onion (or celery) and mix gently until combined.

Nutrition Facts : Calories 130.2 calories, Carbohydrate 6.1 g, Cholesterol 16.5 mg, Fat 8.2 g, Fiber 3.7 g, Protein 10.1 g, SaturatedFat 1.2 g, Sodium 174.6 mg, Sugar 1.1 g

TUNA SALAD OR SANDWICH SPREAD

Tuna Salad or Sandwich Spread image

The pecans give this tuna salad a wonderful flavor. It can be served in lettuce cups for a luncheon. I like to make sandwiches from this mixture for picnics or backyard parties.

Provided by Stella Mae

Categories Lunch/Snacks

Time 10m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

2 (12 ounce) cans tuna packed in oil, well drained
1/2 onion, finely minced
tiny amount celery, finely minced
1/2-1 cup broken bits pecans
mayonnaise, to bind
salt and pepper

Steps:

Put all ingredients into a bowl and mix well.
Serve on lettuce leaves for a luncheon or make sandwiches.

TUNA MELT

Tuna Melt image

The best tuna melt recipe gives you a toasted sandwich that's properly cheesy and made with a tuna salad that's good enough to shine on its own.

Provided by Genevieve Yam

Time 45m

Yield Makes 4

Number Of Ingredients 10

Ingredients

½ medium onion, thinly sliced
1 cup seasoned rice vinegar
2 (5-oz.) cans tuna packed in olive oil, drained
¼ cup mayonnaise, plus more for spreading
2 Tbsp. chopped celery
1 Tbsp. chopped dill pickles
Kosher salt, freshly ground pepper
8 slices sourdough bread
8 slices sharp cheddar
Dill pickle spears (for serving; optional)

Steps:

Combine ½ medium onion, thinly sliced, and 1 cup seasoned rice vinegar in a small bowl. Set aside.
Gently mix two 5-oz. cans tuna packed in olive oil, drained, ¼ cup mayonnaise, 2 Tbsp. chopped celery, and 1 Tbsp. chopped pickles in a medium bowl until just combined. Season with kosher salt and freshly ground pepper.
Heat a dry large cast-iron skillet over medium-low. Spread mayonnaise over 1 side of 2 slices sourdough bread. Place bread, mayo side down, in skillet; top 1 bread slice with 2 slices sharp cheddar. Cover with a lid and cook until bread is golden brown underneath and cheese is melted, about 4 minutes. (The cheese should form a crispy skirt around the bread.)
Uncover skillet and top bread with melted cheddar with one fourth of tuna salad, then some drained reserved pickled onion. Close up sandwich and gently press down on sandwich with a spatula. Transfer to a cutting board and slice in half on a diagonal. Repeat cooking process 3 more times with more mayonnaise and remaining tuna salad, pickled onion, 6 slices sourdough bread, and 6 slices sharp cheddar to make 3 more sandwiches.
Serve sandwiches on plates with dill pickle spears if desired.

SIMPLE TUNA SPREAD

Simple Tuna Spread image

Salsa is the surprising ingredient in this creamy tuna spread. It gives a unusual spark we enjoy. -Peggy Burdick, Burlington, Michigan

Provided by Taste of Home

Categories Appetizers

Time 10m

Yield 1-1/2 cups.

Number Of Ingredients 5

Ingredients

1 package (8 ounces) cream cheese, softened
3 tablespoons salsa
2 teaspoons dried parsley flakes
1 teaspoon dried minced onion
1 can (6 ounces) tuna, drained and flaked

Steps:

In a bowl, combine cream cheese and salsa; stir in parsley and onion. Fold in tuna. Refrigerate until serving. Serve on bread, snack rye or crackers.

Nutrition Facts :

TUNA SALAD OR SPREAD

Tuna Salad or Spread image

I like this stuffed into celery sticks to make it low carb, but it makes a great sandwich on bread as well. Low carb bread would work too.

Provided by PalatablePastime

Categories Spreads

Time 5m

Yield 2-3 serving(s)

Number Of Ingredients 10

Ingredients

12 ounces canned tuna in water, drained
1 hard-boiled egg, peeled and chopped
1/2 cup mayonnaise
1/4 cup celery, finely chopped
2 -3 tablespoons onions, finely chopped
2 -3 tablespoons sugar-free sweet pickle relish
1/2 teaspoon yellow mustard
1/2 teaspoon celery seed
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

Mix and serve.

Nutrition Facts : Calories 524.7, Fat 27.8, SaturatedFat 5.1, Cholesterol 196.2, Sodium 1840.7, Carbohydrate 21.4, Fiber 0.7, Sugar 7.1, Protein 46.2

WEEKEND TUNA SALAD/SPREAD

Weekend Tuna Salad/spread image

Made this yesterday so that we could have an easy meal this Saturday evening. The salad/spread serves 6 as an appetizer. I make it for the two of us and we have it on bread as a late evening snack. It will keep for 2-3 days in the refridgerator.

Provided by Chef Dudo

Categories Spreads

Time 22m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

3 large hardboiled egg
1 (6 ounce) can tuna in brine
1 small onion, very finely chopped
1 tablespoon capers, very finely chopped
1 teaspoon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon garlic granules or 1/8 teaspoon garlic powder
1 teaspoon lemon juice
2 tablespoons light mayonnaise

Steps:

Mash the boiled eggs with a fork.
Add tuna and mash together.
Add onions and capers and mix.
Add mustard, salt, pepper, lemon juice and garlic.
Add mayonnaise and mix.
Refridgerate for at least two hours before serving.
Don't use a food processor, you'll want a little bit of structure in the salad/spread.

Nutrition Facts : Calories 176.8, Fat 10, SaturatedFat 2.3, Cholesterol 150.2, Sodium 626.5, Carbohydrate 3.1, Fiber 0.5, Sugar 1.5, Protein 17.5

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