Best Tuna Pea Salad Recipes

TUNA & PEA SALAD IN SHELLS

Steps:

• Cook macaroni as directed on package; drain.
• Set aside in bowl of cold water.
• Combine remaining ingredients.
• Add peas; toss gently.
• Drain water off of pasta.
• Spoon about 1/4 cup tuna mixture into each macaroni shell.
• Cover; refrigerate until thoroughly chilled.

TUNA WITH BLACK-EYED PEA AND ARTICHOKE SALAD

Steps:

• To make the oil, puree the tomatoes in a food processor. Strain through a fine-mesh sieve. Place in a medium-size saucepan and simmer over low heat until reduced to 1/2 cup, about 1 hour. Strain again and let cool. Gradually whisk in the olive oil. Season with salt and pepper. Set aside.
• Meanwhile, combine the black-eyed peas, onion, carrot, thyme, bay leaf, garlic and water in a medium-size saucepan and bring to a boil. Reduce the heat and simmer until the peas are tender, about 40 minutes. Drain and remove all but the peas. Place in a large bowl and toss in the vinegars and 1 tablespoon of oil. Let cool.
• Preheat the oven to 400 degrees. Thinly slice the artichokes, place in a roasting pan and toss with 1 tablespoon of oil. Roast until tender, about 15 minutes. When cool, toss with the peas, along with the salt, pepper and scallions. Set aside at least 30 minutes.
• To make the tuna, heat the oil in a medium-size nonstick skillet over medium-high heat. Add the tuna and saute until seared on both sides but still pink in the center, about 10 minutes. Let stand for 10 minutes. Slice thinly across the grain. Season with salt and pepper.
• Shake or stir the tomato oil and drizzle it around the edge of 4 plates. Mound the salad in the center of the plates and lay the tuna over the top. Garnish with parsley and serve.

TUNA, BLACK-EYED PEA AND RADISH SALAD

Steps:

• Whisk oil and lime juice in small bowl to blend. Season dressing to taste with cayenne, salt and pepper. (Can be prepared 3 hours ahead. Cover and let stand at room temperature.)
• Combine peas, tuna, radishes, cilantro, onion and olives in medium bowl. Toss with enough dressing to season to taste. Arrange lettuce on platter. Mound salad in center. Garnish with alternating slices of eggs and tomatoes.

TUNA, AVOCADO & PEA SALAD IN BABY GEM LETTUCE WRAPS

Steps:

• Combine all the ingredients except the lettuce in a bowl, season, then chill until ready to eat. Spoon the tuna mix on top of the lettuce leaves, wrap up and enjoy.

TUNA PEA SALAD

Steps:

• combine ingredients, chill at least 3 hours, serve with crackers,on lettuce leaves or in tomato shells.

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 AND PEA SALAD STUFFED SHELLS

Steps:

• 1. Wash lettuce leaves and soak in bowl of cold water.
• 2. Cook peas as directed on package, drain and cool.
• 3. Cook macaroni shells as directed on package, drain and set aside in bowl of cold water
• 4. In large bowl combine remaining ingredients, except peas.
• 5. Add peas, toss gently
• 6. Drain water from cooked macaroni and pat dry with paper towels.
• 7. Spoon 1/4 cup of tuna mixture in each shell. Place in shallow dish, cover and refrigerate until thoroughly chilled.
• 8. Paper towel dry lettuce leafs.
• 9. To serve, place lettuce leaf on individual serving plate and top with stuffed shell.
• 10. NOTE: The tuna salad by itself is really good for sandwiches.

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.

SWEET PEA AND TUNA SALAD

Steps:

• Cook the pasta according to the package directions. Drain and rinse under cold running water. Transfer to a large bowl. Add the peas, celery, onion, parsley and tuna and stir to combine. In a small bowl, whisk together the oil, vinegar, mustard, 1 teaspoon salt, and 1/4 teaspoon pepper. Drizzle the dressing over the salad and gently toss before serving.

CHICK PEA & TUNA SALAD

Steps:

• In a large bowl, toss first 6 ingredients.
• In a separate small bowl, whisk oil and vinegar. Stir into chick pea mixture. Season with salt and pepper.
• Cover and refrigerate for 30-60 minutes.