Best Tuna Fish Salad Recipe

Step 1. In a large bowl, combine the tuna, celery, onion, mayonnaise, lemon juice, parsley, garlic powder, salt and pepper. Mix well and refrigerate until chilled. Sprinkle with paprika if desired. Advertisement.

Rating: 5/5(356)
Total Time: 15 mins
Category: Tuna Salad
Calories: 240 per serving

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Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop finely. In a mixing bowl, combine tuna, crabmeat, mayonnaise, sour cream and mustard. Stir in chopped egg, dill weed, lemon pepper, dill and sweet relish and chopped onion. Mix thoroughly.

Rating: 5/5(131)
Total Time: 15 mins
Category: Tuna Salad
Calories: 187 per serving

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DIRECTIONS. In a medium bowl, combine tuna, celery, green onions, and water chestnuts. In a separate bowl, stir together mayonnaise, …

Rating: 5/5(4)
Total Time: 17 mins
Category: Lunch/Snacks
Calories: 206 per serving
1. In a medium bowl, combine tuna, celery, green onions, and water chestnuts.
2. In a separate bowl, stir together mayonnaise, lemon juice, dill, and salt. Fold mixture into tuna mixture.
3. Chill for a couple hours, covered.

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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

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Directions. In a mixing bowl, combine the tuna, eggs, mayonnaise, lemon juice, chives, celery, relish, and onion. Season the salad with a big pinch of salt and pepper and stir to combine. Serve on a bed of salad greens or on toasted bread, if you like.

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2 tablespoons mayonnaise. 1/2 tablespoon Dijon mustard. 1/8 teaspoon ground black pepper. 8 lettuce leaves. 8 slices whole wheat bread. 1 medium tomato, sliced. Directions. Combine tuna, cucumber, onion, dill, mayonnaise, mustard and pepper. Serve on a bed of lettuce with tomatoes or on whole wheat bread for a sandwich.

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Original recipe yields 3 servings. The ingredient list now reflects the servings specified. Ingredient Checklist. 1 (7 ounce) can solid white tuna packed in water, drained. ¼ cup creamy salad dressing (such as Miracle Whip™) 1 tablespoon sweet pickle relish, or to taste. Add all ingredients to shopping list. View your list.

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Drain the tuna in a fine mesh strainer. With the tuna in the strainer, use paper towels to pat and blot the tuna until completely dry. Transfer the tuna to a medium bowl and flake with a fork. Add the remaining ingredients and stir until evenly combined. Taste and adjust seasoning, if necessary.

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Combine the tuna, celery, dill relish, mayonnaise, onion, lemon juice, dill, salt, and pepper in a bowl. Cover and set in refrigerator for up to 24 hours. To make the wrap, spoon 1/2 cup filling into each tortilla and roll it up. Enjoy! Note:

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403. Tuna and Chickpea Salad. Tuna and Chickpea Salad. Rating: 4.5 stars. 63. Light and refreshing tuna salad that can be eaten as a main dish or served with pita chips as an appetizer. For meatier salad, add one more can of undrained tuna. You can also add drained, chopped artichoke hearts. Tuna Fish Salad.

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Instructions. Add drained tuna to bowl and gently break up large chunks. Add mayonnaise, celery, relish or pickles, red onion, mustard, parsley, salt, pepper and/or optional dill, hot sauce, and lemon juice. Gently stir everything together and serve in a sandwich, with crackers or on a salad.

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Recipe tips and variations. Yield: This recipe makes about 4 cups of tuna salad, enough for 6 sandwiches (2/3 cup per sandwich). Storage: Store leftovers covered in the refrigerator for up to 4 days. Mayo-free: Instead of mayonnaise, try making the dressing with plain yogurt or whipped silken tofu.You can also add lemon vinaigrette (¼ olive oil, 2 tbsp. lemon …

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In a medium bowl, toss together the canned tuna, cottage cheese, mayonnaise, red onion, celery, capers, lemon juice, dill, parsley and Dijon mustard until combined. Elise Bauer. Elise Bauer. Make Sandwich. Serve tuna salad on toast, either open faced, or between two slices of bread with lettuce and tomatoes, if you wish.

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Instructions Checklist. Step 1. In a mixing bowl, combine the tuna, lemon juice, mayonnaise, celery and pickle relish. Mix together well and refrigerate until ready to serve. Advertisement.

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Instructions. Drain the liquid from the tuna cans. Then, add the tuna, mayonnaise, diced celery, diced red onion, herbs, Dijon mustard, salt and pepper to a mixing bowl. Stir all of the ingredients together until well combined. Enjoy the tuna salad plain out of a bowl, wrapped up in lettuce, or in a sandwich.

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This Tuna Salad Sandwich recipe comes together really quickly and is a great salad to have during the summer with fresh veggies from the garden! Here are the step-by-step directions. More details and measurements are found in the printable recipe card down below.

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Drain tuna and break up into small pieces with a fork. Set bowl aside or in the fridge while you prepare the other ingredients. Mince onions, peppers, cilantro, and olives and then add it to the tuna. Mix together. Now add adobo, peppers, orégano, and lime juice. Mix together again. Add lime juice, olive oil, and mix.

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