Best Caties Island Tuna Salad Recipes

Sea Island Tuna Salad image

Provided by Carol V.

Categories < 4 Hours

Time 2h30m

Yield 6-8 serving(s)

Number Of Ingredients 10

16 ounces macaroni, cooked
1/2 cup mayonnaise
1/2 cup sour cream
1/2 teaspoon celery seed
1/2 teaspoon onion salt
7 ounces tuna in water, canned, drained
17 ounces baby peas, canned, drained
1 cup Cheese Whiz or 3/4 cup diced mild cheddar cheese
2 teaspoons green bell peppers, minced
1 tablespoon pimiento, diced

Steps:

Pour macaroni into 2 quarts of rapidly boiling water to which 2 heaping teaspoons of salt have been added. Boil for 6 to 8 minutes. Drain and stir in the cheese whiz until combined and slightly cooled.
Stir in mayonaise or salad dressing blended with sour cream and seasonings,. Gently stir in remaining ingredients.
Chill thoroughly and serve.

Nutrition Facts : Calories 628.3, Fat 22.1, SaturatedFat 9.5, Cholesterol 62.6, Sodium 1015.4, Carbohydrate 78, Fiber 6.8, Sugar 11.6, Protein 28.4

The Best Tuna Salad image

Provided by Food Network Kitchen

Categories main-dish

Time 15m

Yield 3 to 4 servings

Number Of Ingredients 8

Two 6-ounce cans white meat tuna packed in water, drained
2 tablespoons minced celery
2 tablespoons minced red onion, soaked in cold water for 5 minutes and drained
1 teaspoon minced flat-leaf parsley
1/3 cup prepared mayonnaise
1 tablespoon whole-grain mustard
Freshly ground black pepper
Freshly squeezed lemon juice (optional)

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.

Catie's Island Tuna Salad image

Provided by Catie B

Time 30m

Number Of Ingredients 11

7 oz (2 cups dry) macaroni pasta
1/2 c mayonnaise or salad dressing (i.e. Miracle Whip)
1/2 c sour cream
1/2 tsp celery seed
1/2 tsp onion salt (I omit and use 1 1/2 tablespoons minced onion)
7 oz can of tuna, drained (I rinse and drain tuna again to lessen strong flavor)
17 oz can of sweet peas, drained, or 1 cup thawed frozen sweet peas
3/4 c mild cheddar cheese, diced small
2 Tbsp minced green pepper
1 Tbsp diced pimento
note: if you omit onion salt and use fresh onion as stated above, you may salt and pepper to taste.

Steps:

1. Cook macaroni as directed on package. Drain, and rinse with cold water to chill and rinse starch. Drain. Place macaroni in a large bowl.
2. Combine salad dressing, sour cream, celery seed, black pepper to taste, and about 1 tsp salt (add salt to taste ONLY IF you are omitting the onion salt). Gently blend the dressing into the macaroni in bowl making sure all macaroni is well coated with dressing.
3. Gently blend remaining ingredients into the pasta. Chill. Note: I use two 5 oz. cans tuna for fuller salad. You can substitute tuna with ham, luncheon meat, or chicken. Also, you can substitute lite sour cream, lite MIracle Whip, low fat cheese, as desired. NOTE FOR GLUTEN FREE: This recipe is excellent using the rice/quinoa blend of macaroni, such as Andean Dream.
4. Serve on plates. I often garnish plates with bright orange carrots, green celery, and cucumber sticks for a colorful plate. Can line plate with a large lettuce leaf upon which to lay the serving of salad as well. Makes a lovely luncheon salad.