Best Aussie Tuna Summer Salad Recipes

YELLOWFIN TUNA SUMMER SALAD

Yellowfin Tuna Summer Salad image

Could there be a more delightful dish to usher in the beginning of the warm weather season than a delicious, crispy salad? As an added bonus, this salad is as pretty as a picture and tastes as good as it looks! We have used both the Yellowfin tuna (also known as Ahi tuna) marinated in lemon dill and olive oil, and the one with roasted garlic in olive oil. Both are equally delicious. My husband and I have a newsletter publishing company and work from home. I came up with this recipe because I needed something crunchy and filling for a mid-day meal. And one that wasn't calorie laden.

Provided by Olivia Paige

Categories Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 (5 1/2 ounce) can yellowfin tuna fillets, drained and separated
1/2 cup celery, chopped
1/2 cup walnuts, chopped
1/3 cup red onion, chopped
1/2 cup apple, e.g. such as Red Delicious, chopped
1/3 cup red bell pepper, chopped (reserve 2 tablespoons for garnish)
1/3 cup reduced-calorie mayonnaise
3 cups lettuce leaves
3 cups baby spinach leaves
3 hard-boiled eggs, sliced
6 cherry tomatoes, sliced
fresh ground pepper
extra virgin olive oil, and
balsamic vinegar, to taste

Steps:

Toss together tuna, celery, walnuts, red onion, apple and red bell pepper until thoroughly mixed.
Stir in mayonnaise until ingredients are completed coated.
Tear lettuce/spinach leaves into bite sized pieces and divide equally among 4 salad bowls.
Place scoops of tuna mixture in center of lettuce/spinach leaves.
Arrange sliced eggs and tomatoes around edge of tuna mixture. Garnish with reserved bell pepper. Season with fresh ground pepper, to taste.
Serve with crackers or toasted bread rounds.
Optional: For an added boost of flavor, drizzle salad with extra virgin olive oil and balsamic vinegar.

AUSSIE TUNA SUMMER SALAD

Aussie Tuna Summer Salad image

A light Salad for the summer, a complete meal in itself. Tasty and refreshing. I made this one time when the temperature was far too high to turn the stove/oven on...it was 42C on that day... It was delicious and made me feel full but not that awful "heavy full" that one can't bear in Summer.

Provided by GayCOOKA

Categories Lunch/Snacks

Time 16m

Yield 2-4 serving(s)

Number Of Ingredients 16

Ingredients

1 medium romaine lettuce
1 red onion, sliced into half rings
3 cold baked potatoes or 400 g cold cooked pasta
300 g raw button mushrooms, sliced
2 ripe tomatoes, , cut into wedges
1 large avocado
250 g canned tuna, broken into bite sized pieces
35 ml balsamic vinegar
lemon, juice of
25 ml olive oil
1 clove crushed garlic
1 teaspoon parsley
1 teaspoon basil
1 teaspoon rosemary (dried is ok)
1 pinch salt
cracked pepper

Steps:

Place Olive oil, herbs salt, Salt, Pepper and Garlic into a Microwave proof jug/container and microwave for 10-20 seconds (BE CAREFUL NOT TO HEAT THIS TOO MUCH, OIL BECOMES VERY HOT IN A MICROWAVE AND CAN MELT OR DAMAGE YOUR CONTAINER) After Heating the oil Mix, place in the refrigerator for a short while, until cool.
This ensures flavours are fully infused into the dressing.
Break up lettuce and place in a salad Bowl.
Place Onion, mushrooms, Potato/pasta and Avacodo into bowl and toss gently and thoroughly.
Place tossed salad ingredients into serving bowls and add the remaining SALAD ingredients.
Get the cold Oil Mix from the fridge and add the lemon Juice and Vinegar, and stir Thoroughly.
(TIP put in a clean jam jar and shake vigourously) Your dressing is done.
Drizzle the Dressing over the Salad, and hey Presto, You're done!

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