Best Martha Stewart Tuna Salad Recipes

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TUNA SALAD



Tuna Salad image

The créme fraiîche in this Mediterranean tuna salad can be replaced with mayonnaise.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 8

2 six-ounce cans tuna in water, drained
2 six-and-a-half-ounce jars artichoke hearts, drained and chopped into 1/2-inch pieces
1 tablespoon capers
1 tablespoon freshly chopped flat-leaf parsley
6 tablespoons creme fraiche
Coarse salt
Freshly ground pepper
1 bunch arugula, washed

Steps:

  • Place the tuna, artichoke hearts, capers, parsley, and creme fraiche in a medium bowl, and stir to combine.
  • Season to taste with salt and pepper. Serve on a bed of arugula.

TANGY TUNA SALAD



Tangy Tuna Salad image

This tuna salad gets its bright flavor from two good-for-you ingredients: Greek yogurt and shredded apple.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 8

3 tablespoons mayonnaise
1 tablespoon nonfat plain Greek yogurt
1 teaspoon grated lemon zest plus 1 tablespoon juice
Salt and pepper
1 can (5 ounces) solid light tuna packed in water, drained and flaked
1 stalk celery, halved lengthwise and thinly sliced
1/2 Granny Smith apple, peeled and grated
Whole-wheat bread, red onion, cucumber, and alfalfa sprouts, for serving

Steps:

  • Whisk together mayonnaise, yogurt, and lemon zest and juice; season with salt and pepper. Stir in tuna, celery, and apple. Serve with bread, onion, cucumber, and sprouts.

Nutrition Facts : Calories 291 g, Fat 9 g, Fiber 1 g, Protein 41 g, SaturatedFat 2 g

TUNA MACARONI SALAD



Tuna Macaroni Salad image

A top tip for this Tuna Macaroni Salad, soaking raw onions in cold water for 15 minutes helps mellow their flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 55m

Number Of Ingredients 11

Coarse salt and freshly ground pepper
8 ounces elbow macaroni pasta
1/2 small red onion, cut into 1/4-inch pieces (about 1/2 cup)
2 ribs celery, cut into 1/4-inch pieces (about 1 cup), plus 1/4 cup celery heart leaves
1/2 jalapeno, seeded if desired, and finely chopped (about 1 tablespoon)
1 (5-ounce) can solid tuna in water, drained and flaked
6 tablespoons mayonnaise, preferably Hellmann's
1/4 cup low-fat buttermilk
1 1/2 teaspoons fresh lemon juice
2 tablespoons dill relish
1 teaspoon grainy mustard

Steps:

  • In a pot of boiling, salted water, cook pasta until al dente, 7 to 8 minutes. Drain, then transfer to large bowl to cool slightly.
  • While pasta cools, soak onion in cold water. Drain, then stir into pasta along with celery, celery leaves, jalapeno and tuna. Whisk together mayonnaise, buttermilk, lemon juice, relish and mustard. Toss with pasta mixture and season to taste. Refrigerate until cold, at least 30 minutes and up to 8 hours.

MARTHA'S FAVORITE TUNA SALAD SANDWICH



Martha's Favorite Tuna Salad Sandwich image

This recipe for Martha's Favorite Tuna Salad Sandwich makes a healthy meal for lunch or dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Yield Makes 4

Number Of Ingredients 8

12 ounces good-quality tuna, packed in oil, drained
2 stalks celery, halved lengthwise and thinly sliced
1 apple, such as McIntosh or Gala, peeled, cored, and cut into 1/4-inch pieces
3 tablespoons light mayonnaise, preferably Ojai Cook's Lemonaise Light
2 tablespoons freshly chopped basil leaves
1 tablespoon freshly squeezed lemon juice
Coarse salt and freshly ground pepper
8 slices best-quality sourdough

Steps:

  • In a medium bowl, combine tuna, celery, apple, mayonnaise, basil, and lemon juice; mix well. Season with salt and pepper.
  • On a work surface, divide tuna salad among 4 slices bread; top with remaining 4 slices bread. Serve.

TUNA SALAD



Tuna Salad image

Delicious on its own, this tuna salad recipe also makes a memorable Two Bite Tuna Melt.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Yield Makes 2 servings

Number Of Ingredients 7

1 six-ounce can water-packed tuna, drained
2 tablespoons Homemade Mayonnaise, or prepared
1 teaspoon Dijon mustard
2 tablespoons finely minced celery
1 teaspoon freshly squeezed lemon juice
1 teaspoon grated lemon zest
Salt and freshly ground black pepper

Steps:

  • In a medium bowl, combine tuna, mayonnaise, mustard, celery, lemon juice, zest, and salt and pepper to taste. Using a fork, mix well until thoroughly combined. Store in an airtight container in the refrigerator up to 1 day.

MARTHA STEWARTS' TUNA SALAD



Martha Stewarts' Tuna Salad image

I found this recipe as I was looking for a Tuna Salad that did not have eggs in it. Fortunately, I came across this on Martha Stewarts' website. I love this recipe and make it quite often. Usually, I double it so I have extra for lunch.

Provided by Jill C.

Categories     Lunch/Snacks

Time 15m

Yield 2-4 serving(s)

Number Of Ingredients 7

12 ounces tuna in water, drained
2 stalks celery, halved lengthwise and thinly sliced
1 gala apples, cored, peeled, and cut into 1/4-inch pieces (or any sweet apple)
3 tablespoons mayonnaise (I use Miracle Whip with Olive Oil)
2 tablespoons fresh basil leaves, chopped
1 tablespoon fresh lemon juice
salt and pepper, to taste

Steps:

  • Combine tuna, celery, apple, mayonnaise, basil, and lemon juice; mix well.
  • Season with salt and pepper to taste.
  • Note: The original recipe calls for Lemonaise instead of Mayonnaise. However, I am unable to find it in our local grocery stores.

Nutrition Facts : Calories 370.4, Fat 12.9, SaturatedFat 2.5, Cholesterol 80.7, Sodium 862.8, Carbohydrate 19.6, Fiber 2.9, Sugar 11.8, Protein 43

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