Best Tuna Salad Composée Recipes

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.

Classic Tuna Salad image

Provided by Velouria

Time 15m

Yield 2 cups, 4 serving(s)

Number Of Ingredients 11

2 (6 ounce) cans solid white tuna packed in water
2 tablespoons fresh lemon juice
1 stalk celery, minced (about 1/4 cup)
2 tablespoons red onions, minced
2 tablespoons dill pickles or 2 tablespoons sweet gherkins, minced
1/2 clove garlic, minced or pressed through a garlic press (about 1/8 tsp.)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons fresh parsley leaves, minced
1/2 cup mayonnaise
1/4 teaspoon Dijon mustard

Steps:

Place the tuna in a colander and drain well.
Shred the tuna with your fingers, breaking up any clumps until it has a fine and even texture.
Put the tuna in a medium bowl and mix in the lemon juice, celery, onion, pickles, garlic, salt, pepper, and parsley until well blended.
Fold in the mayonnaise and Dijon until mixture is evenly moistened.
Salad can be kept covered in the refrigerator for up to 3 days.

Nutrition Facts : Calories 116.4, Fat 2.6, SaturatedFat 0.7, Cholesterol 35.7, Sodium 664.8, Carbohydrate 1.8, Fiber 0.4, Sugar 0.7, Protein 20.4