Best Tuna Egg Salad Recipes

TUNA EGG SALAD

Steps:

• Combine all of the ingredients in a small bowl and mix well. Spoon into tomatoes, use as a sandwich filling or serve with crackers.

TUNA & EGG SALAD

Steps:

• Mash eggs with a potato masher or large fork.
• Combine all ingredients in a medium bowl, mix thoroughly.
• Chill.
• Goes well with crackers or as a sandwich spread!

TUNA-EGG SALAD SANDWICHES

Steps:

• In a bowl, mix together the first 7 ingredients.
• Spread mixture evenly over 5 bread slices.
• Top each tuna mixture with one lettuce leaf, one tomato slice, and 1/4 cup alfalfa sprouts.
• Top sandwiches with remaining bread slices; slice diagonally and serve.

TUNA PASTA SALAD WITH EGG

Steps:

• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain. Place penne in a large mixing bowl and toss well with olive oil.
• Combine tuna, mayonnaise, lemon juice, and capers in the bowl of a food processor; blend until smooth and creamy. Add to the penne and mix until well combined. Add corn, bell pepper, and cucumber and toss together. Spoon into a serving dish. Arrange quartered eggs on top.

TUNA EGG SALAD

Steps:

• Drain tuna and place in a small mixing bowl.
• Finely chop boiled eggs and add to tuna.
• Finely chop red onion (or onion of your choice) and add to tuna and egg.
• Using a fork or masher, combine these ingredients well.
• Add celery seed or celery salt.
• Add Mayo (or Miracle Whip).
• Add mustard.
• Mix everything well. Go easy on the seasoning and dressing. You can always add more to suit your taste.

KITTENCAL'S EGG OR TUNA AND OLIVE SALAD SANDWICHES

Steps:

• Slice the cooked eggs using an egg slicer or coarsely chop using a fork or flake the tuna in a bowl using a fork.
• Add in all remaining ingredients; lightly mix with a large spatula or spoon until combined (adjust the mayonnaise, salt and pepper amounts to suit taste).
• Cover and refrigerate for 2 or more hours to blend the flavors.
• Divide the mixture to make sandwiches.
• Note: 1/4- 1/2 tsp dry mustard powder may be added if desired.

DAKOTA'S CRAB, TUNA & EGG SALAD

Steps:

• Boil eggs while preparing other ingredients. Drain tuna and crab cans and mix with the remaining ingredients in a large bowl. Add the mayonnaise to your desired consistency. Add chopped onions or olives if desired. Peel and chop eggs; add to the mixture. Serve on your favorite bread with favorite fixins of potato chips, soda, tea or cold beer for adults.

GRANDMA DEE'S TUNA EGG SALAD

Steps:

• 1. Make hard-boiled eggs and chill in the fridge. For foolproof hard-boiled eggs (the Rachael Ray and my way), put eggs in a medium-sized pot with a lid. Cover eggs with cold water by 1". Add 1 tsp salt (this seals egg from coming out if shell cracks). Cover, bring to boil, turn off the heat, set a timer for 12-14 minutes. Remove the lid, drain, and run cold water over them until cooled off (I let them sit in the cold water about 10 minutes before peeling). Drain off water, put the lid back on, gently shake eggs in the pot to thoroughly break up shells. Cover with cold water again, let sit for abt 5 minutes to let water seep under shells to make peeling easier. Also peeling eggs underwater helps a lot. The shells will slip right off. This works best with eggs a few days old. This is the coolest way to make good hard-boiled eggs. I have never had that green ring around the yolk since I started cooking them this way.
• 2. Prepare celery and green onions. I like to grate my celery on the biggest grater holes on a box grater. Then pick out the strings (Cayden's preference) and squeeze the excess water out (my preference).
• 3. Drain the tuna well (I squeeze the excess liquid out of that too) and put it into a medium-sized bowl. Chop hard-cooked eggs and add to tuna. Add celery, green onion, red & green peppers and spices.
• 4. Stir in the salad dressing and mayonnaise. Mix well and taste. Adjust seasonings if needed.
• 5. Enjoy!

EGG SALAD TUNA WRAPS

Steps:

• In a bowl, combine the first eight ingredients. Place lettuce leaves on tortillas if desired. Top each with about 3/4 cup egg mixture; roll up tightly. Serve immediately or wrap in plastic and refrigerate.

TUNISIAN BELL PEPPER, TOMATO, TUNA AND EGG SALAD

Steps:

• Char peppers over gas flame or in broiler until blackened on all sides. Wrap in paper bag and let stand 10 minutes. Peel and seed peppers; cut into strips.
• Preheat broiler. Place tomatoes on baking sheet. Broil tomatoes until skins begin to split and blacken in spots, turning occasionally, about 4 minutes. Cool. Peel tomatoes. Cut into wedges. Arrange peppers, tomatoes and eggs on platter. Sprinkle with tuna and capers. Mix oil and lemon juice in small bowl. Season to taste with salt and pepper. Drizzle dressing over salad.

CREAMY TUNA & EGG SALAD

Steps:

• Put eggs into a pot with cold water and bring to a boil.
• Once the water is boiling, cover the pan and remove from the burner. Set your timer for ten minutes.
• Cut up onion and drain tuna while the eggs cook.
• Once the eggs have done their 10 minute soak, rinse with COLD water to stop the cooking process.
• Continue to rinse the eggs until you can hold them to remove the shell.
• Remove the shell, rinse away any shell particles and cut into chunks (or small pieces if you like a finer texture).
• Mix the egg, tuna, onion in a bowl with a fork.
• Add mayo, Miracle Whip, ground mustard, paprika, salt and pepper and mix until blended.
• Enjoy on bread or toast; or top a plate of mixed greens with tomatoes. You could also stuff tomatoes with the salad. A perfect summer meal when you don't want to turn on the oven!

NO-EGG TUNA MACARONI SALAD

Steps:

• In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
• In a large bowl, combine pasta, tuna, peas and carrots.
• Whisk together the salad dressing mix, mayonnaise and milk. Stir into pasta mixture. Cover and refrigerate until chilled.

TUNA, GREEN OLIVE, AND EGG SALAD SANDWICHES

Steps:

• Whisk olive oil, lemon juice, salt, black pepper, and paprika. Add green olives, tuna, onion, parsley. Stir to combine, leaving tuna in chunks. Arrange tomato on 4 slices on ciabatta

MASON JAR EGG AND TUNA SALAD

Steps:

• Mix eggs, mayonnaise, and seasoned salt together in a bowl; spoon evenly among 4 pint jars. Layer pickles, tuna, and arugula on top of mayonnaise mixture. Cover tightly with lid and refrigerate.

COMPLETELY DIFFERENT TUNA & EGG SALAD (NO MAYO)

Steps:

• Combine tuna, eggs, capers, pepper, onion and tarragon gently in a bowl.
• Whisk together vinegar, oil, salt and pepper in another small bowl.
• Fold the dressing into the tuna mixture. Taste for seasoning, and add more salt or pepper as needed.
• Chill for 1 hour for flavors to combine, then serve.

TUNISIAN TUNA AND EGG SALAD

Steps:

• Combine vinegar, olive oil, mint and harissa in a large bowl.
• Add pepper, fennel, onion and tomato with dressing and toss to combine.
• Season to taste with salt and pepper.
• Spoon salad onto plates or a serving dish.
• Top with tuna, egg, capers and olives.

TUNA EGG SALAD BENTO BOX

Steps:

• Combine tuna, mayonnaise, chopped egg, onion, pickle chips, and salt in a bowl to make tuna-egg salad.
• Place tomatoes on a flat work surface. Cut slits from the top towards the bottom to make partial wedges. Fill tomatoes with tuna salad.
• Dip banana slices in lemon juice. Thread a toothpick through a banana slice, pineapple chunk, and strawberry. Repeat assembling kebabs with the remaining fruit.
• Cut 1 carrot and 1 cucumber into 3/4-inch circles. Cut each carrot slice into the shape of a tulip using a small knife. Trim cucumber slices into leaves. Thread a leaf through a toothpick; insert a tulip on top. Repeat with the remaining leaves and tulips.
• Cut the other carrot and cucumber into 1/2-inch slices. Cut out mini carrot and cucumber flowers using a mini flower-shaped vegetable cutter.
• Place the hot egg in a heart-shaped egg mold; close the lid slowly and tightly. Soak the mold in a bowl of cold water for 10 minutes. Remove egg and drain on a paper towel.
• Arrange tuna-egg salad, fruit kebabs, tulips, carrot and cucumber cut-outs, and heart-shaped eggs in a bento box.

PARISIAN-STYLE GRILLED AHI TUNA SALAD WITH A SOFT-BOILED QUAIL EGG

Steps:

• To roast the potatoes: Preheat the oven to 400 degrees F.
• Heat a large ovenproof skillet over medium-high heat. Add the oil, potatoes, salt and pepper. Transfer the skillet to the oven and roast the potatoes until they begin to color, about 10 minutes. Turn the potatoes over, add the herbs de Provence and continue cooking until the potatoes are tender, about 7 minutes more. Set the potatoes aside to cool.
• To prepare the salad: Wrap the peeled garlic cloves in aluminum foil and roast in a 400 degree F oven until soft, about 15 minutes. Cool slightly then mash the garlic to a paste adding a tablespoon or 2 of olive oil. Set the garlic paste aside.
• Blanch the haricots verts in boiling salted water, until crisp but tender, about 4 minutes. Refresh the beans in an ice bath, then set aside.
• Boil the quail eggs in salted water for 2 minutes and 15 seconds. Shock them in an ice bath, peel, and set aside.
• To prepare the balsamic vinaigrette: Whisk 1 tablespoon of Dijon mustard with the balsamic vinegar and a pinch each of salt and pepper. Slowly whisk in 3/4 cup olive oil. Add minced thyme and shallots.
• To prepare the caper vinaigrette: Whisk 1 tablespoon of Dijon mustard with the grain mustard, red wine vinegar and a pinch each of salt and pepper. Slowly whisk in 3/4 cup olive oil. Mix in the capers, shallots, and minced thyme.
• To finish the salad: Season the tuna on both sides with salt and pepper. Heat and oil a grill or cast iron pan and sear the tuna on both sides (the tuna is best rare¿the cooking time will depend upon the thickness of the pieces).
• In a large mixing bowl, combine the tomatoes, tatsoi, haricots verts, potatoes, and olives. Dress the salad with balsamic vinaigrette and season with salt and pepper, to taste. Arrange the salad on 4 plates. Spread the toast with garlic puree. Put a piece of toast on each salad and place a piece a tuna on top. Spoon caper vinaigrette over the tuna, garnish with a quail egg, season with salt and pepper and serve.

TUNA AND EGG SALAD DIVINE

Steps:

• Drain water out of your tuna cans, and dump into a medium bowl.
• Add remaining ingredients and stir.
• Serve on your favorite bread, or add a slice of cheese and make a tuna melt.

PEPPERED TUNA SALAD WITH GRILLED ASPARAGUS AND QUAIL EGG

Steps:

• Directions Dressing • Whisk lemon juice Dijon mustard, garlic, red onions, salt and sugar. • Whisk OO in. Add the chopped flat (Italian) parsley ,season. Preparations 1. Season the tuna loins, sear hot skillet. Cool in the fridge well, then slice into the desired serving strips. 2. Poach the quail eggs in boiling, lightly vinegared water for just a second, Shock.. 3. Dry the capers and deep-fry until crisp. Drain on a kitchen paper. 4. Marinate the asparagus tips with olive oil and garlic, season and then grill them until soft and tender. 5. Boil potatoes in salt water until soft, drain and let them cool on a tray. Cut them in half and pan-fry in little olive oil, season well and serve warm on the already prepared salad. Assembly 1. Place the salad leaves in a deep-dish plate or glass bowl and drizzle with little dressing. 2. Arrange the sliced tuna, cherry tomatoes, Kalamata olives, grilled asparagus and poached quail eggs as well lastly adding the warm marble potatoes. Sprinkle with additional dressing the crisp-fried capers and pepper and sea salt from the mill.