Best Tuna Fish Salad Recipes

ANTIPASTO - HOMEMADE TUNA FISH WITH NICOISE SALAD

Steps:

• Preheat the oven to 200 degrees F.
• Place the tuna in a covered baking dish that is just large enough to hold it in one layer.
• Sprinkle generously with salt, pepper and toss with the garlic, oregano and marjoram.
• Add enough olive oil to completely cover the tuna.
• Cover the baking dish and cook until the tuna is thoroughly cooked and flakes easily, about 3 to 4 hours. The time will depend on the thickness of your tuna. You will know that it is done when it flakes easily and the fillets feel firm from the edges all the way to the center.
• Remove the tuna from the baking dish and place in the center of the platter you are going to serve it on. (Do not throw away the olive oil! Use it for home made salad dressings, pastas, white bean salads and/or casseroles. It is delicious. And you will need 1/2 cup of it to make this recipe).
• For the Vinaigrette:.
• Combine the champagne vinegar, Dijon mustard, lemon zest, lemon juice, minced garlic, salt and pepper. Whisk in the tuna flavored olive oil until emulsified.
• For the Salad Ingredients:.
• Blanch the green beans in a large pot of boiling salted water for 7 minutes. Drain and immerse in a bowl of ice water. Drain and set aside.
• Surround the tuna with the spinach. Place the potatoes, green beans, tomatoes, eggs and olives in a pretty arrangement on top of the spinach. Drizzle some vinaigrette over the tuna and vegetables (except the potatoes)and serve the rest in a pitcher or gravy boat on the side.
• Enjoy!

TUNA FISH SALAD PLATE

Steps:

• Flush the oil from the can of tuna by holding it under cold running water, then drain and flake. Combine fish and the next nine ingredients, mixing lightly with a fork. Serve in a nest of shredded greens - lettuce, watercress, spinach, escarole. Garnish with radishes, sweet gherkins, and rolled watercress sandwiches.

TUNA NICOISE SALAD | FISH RECIPES | JAMIE OLIVER RECIPES

Steps:

• Ingredients out • Kettle boiled • Medium lidded pan, high heat • Griddle pan, high heat • Liquidizer START COOKING Line the beans up and cut off the stalks, put them into the pan with a pinch of sea salt, then cover with boiling water and the lid. Slice the baguette into 2cm chunks and put on the griddle pan, turning when golden. Pick and reserve 10 baby sprigs of basil. Rip off the rest of the leaves and blitz them in the liquidizer with the anchovies, juice of 1 lemon, 4 tablespoons of extra virgin olive oil and a splash of water. Pour about 40% of the dressing on to a nice serving platter and put aside. Rub 10% into the tuna and season with salt and black pepper. Pour the rest of the dressing into a big bowl with the vinegar, mustard and honey, then mix together. Drain the cooked beans, remove the stones from the olives, roughly chop the tomatoes, then add it all to the bowl of dressing and toss together. Put the tuna on the griddle pan and cook for 2 minutes on each side, or until blushing in the middle. Chop the lettuce into 2cm chunks, tear the toasts into croutons and arrange over a large board with the lettuce. Scatter the dressed beans, olives and tomatoes over the top. Tear each tuna steak in half and add to the dressing platter. Scatter over the reserved basil leaves, crumble over the feta and serve with lemon wedges.

MACARONI AND TUNA FISH SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain and cool under running water.
• Mix both cans of tuna into the cooled pasta. Add the mayonnaise. Stir in onion, salt, pepper, garlic powder, and oregano.

JUNIOR'S TUNA FISH SALAD

Steps:

• Place the tuna in a colander and drain well. Transfer the tuna to a medium-sized bowl and break it up with your fingers into flakes (please, use your fingers, not a knife, to finely shred the tuna. This gently flakes the tuna, instead of crushing it.) Stir in the celery.
• Mix all the ingredients for the dressing in a small bowl. Spoon the dressing on top of the tuna and celery mixture. Gently stir in the dressing until all of the salad ingredients are well coated. Use in sandwiches or serve as a salad on crisp lettuce leaves.
• Tightly cover and refrigerate any leftovers.

SPICY LOW CALORIE TUNA FISH SALAD

Steps:

• 1. Mix all ingredients together in a bowl. You can add more of the yogurt and Caesar dressing to desired taste.
• 2. You can add roasted peppers and other chopped veggies if desired. This is also great on toasted bread with a thin slice of cheese melted on top.

TUNA FISH PEA SALAD

Steps:

• Place the tuna into a bowl with the peas, and lightly stir to break up the tuna and combine with the peas.
• Add the mayonnaise, garlic powder, and pepper, and stir to mix well.

ITALIAN TUNA FISH SALAD

Steps:

• Combine all ingredients by tossing gently. Chill 1/2 hour before serving.
• I prefer Genoa brand tuna in olive oil. Also i like to add freshly ground pepper, lots of it. Salt to taste. Oh I forgot to say I use two 5 ounce cans of tuna.

TUNA FISH PEA SALAD

Steps:

• Place the tuna into a bowl with the peas, and lightly stir to break up the tuna and combine with the peas. Add the mayonnaise, garlic powder, and pepper, and stir to mix well.

TUNA FISH SALAD IN GELATIN

Steps:

• Pour 1 1/2 cups boiling water over gelatin; add lemon juice and salt.
• Allow to cool and thicken a little.
• Add the rest of the ingredients.
• Pour into glass mold or pyrex dish; unmold, when thick, on a lettuce leaf.
• Top with mayonnaise.

TUNA FISH SALAD

Steps:

• Combine all the ingredients.
• Salt and pepper to taste.
• Mix ingredients well and sprinkle with paprika to give it some color.

TOSSED SALAD WITH TUNA FISH

Steps:

• Combine lettuce, apple cubes, mandarin oranges, tuna and macadamia nuts in a large salad bowl.
• Blend mayonnaise, yogurt and lemon juice in a small cup to create dressing.
• Pour dressing over the salad and toss.

TUNA FISH SALAD

Steps:

• 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.

TUNA FISH SALAD ON A BED OF LETTUCE

Steps:

• Put the pepper, celery and green onion in a blender or food processor, and grate finely.
• Add the Tuna fish and mayonnaise, and pulse twice.
• Add the seasonings and pulse two more times.
• Line the lettuce leaves on a medium sliced plate, and spoon the tuna fish mixture in the center.
• Cut the tomatoes into round slices and put it around the tuna fish. Sprinkle the chopped olives on the tomatoes.
• Conversely, you could makes this into a sandwich, using torn lettuce leaves. Leave out the tomatoes and the olives if desired. Makes for a filling mini-meal and for good leftovers.

BACON TUNA FISH SALAD

Steps:

• Boil eggs; set aside in cool water, peel when ready.
• Drain tuna well. Chop up eggs, add in carrots, celery,relish, bacon & miracle whip. Mix well.
• On a flour tortilla place a piece of romaine lettuse and a heaping tablespoon of tuna, Roll and slice diagonally.

TUNA FISH SALAD

Steps:

• Dissolve Gelatin over hot water (use a small pyrex dish with gelatin and water and place in boiling water....small amount....to dissolve) mix mayo, milk and gelatin mixture together Fold in remaining ingredients Chill and set Keeps for 1.5 wks