Best Tuna Sauerkraut Salad Recipes

TUNA SALAD AND SAUERKRAUT SANDWICH

Tuna Salad and Sauerkraut Sandwich image

This delicious tuna salad and sauerkraut sandwich boasts fresh veggies, protein and probiotics. Super easy to prepare for home or to go.

Provided by Allison @ One Happy Dish

Categories Lunch

Time 15m

Number Of Ingredients 10

Ingredients

2 stalks celery
1/2 small red bell pepper
1/4 small red onion
5 ounces canned tuna ((I like Wild Planet's canned tuna which is lower in mercury))
2 tablespoons mayonnaise
sea salt (to taste)
freshly ground black pepper (to taste)
4 slices bread (any kind)
2 leaves green leaf lettuce (or other lettuce)
1/4 cup sauerkraut ((see notes))

Steps:

Prep: Finely chop the celery, red pepper and onion, and wash the lettuce leaves; set aside. Place the tuna in a large mixing bowl and use a fork to separate into flakes.
Mix: Add the vegetables and mayonnaise to the tuna as well as salt and pepper to taste, and mix well to incorporate.
Assemble: Place one slice of lettuce, half the tuna salad and half the sauerkraut on each sandwich, slice in half and serve.

Nutrition Facts : Calories 334 kcal, Sugar 6 g, Sodium 683 mg, Fat 14 g, SaturatedFat 2 g, Carbohydrate 32 g, Fiber 4 g, Protein 21 g, Cholesterol 31 mg, UnsaturatedFat 10 g, ServingSize 1 serving

TARRAGON TUNA SALAD

Tarragon Tuna Salad image

It's surprising how a few herbs can brighten up tuna salad. Made with reduced-fat mayonnaise, this version gets its zip from mustard. It makes a terrific light lunch or Sunday brunch dish. -Billie Moss, Walnut Creek, California

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

2 cans (6 ounces each) light water-packed tuna, drained and flaked
1 cup chopped celery
1/4 cup chopped sweet onion
1/3 cup reduced-fat mayonnaise
2 tablespoons minced fresh parsley
1 tablespoon lemon juice
1 teaspoon minced fresh tarragon or 1/4 teaspoon dried tarragon
1/2 teaspoon Dijon mustard
1/4 teaspoon white pepper
Lettuce leaves, optional

Steps:

In a small bowl, combine the tuna, celery and onion. Combine the mayonnaise, parsley, lemon juice, tarragon, mustard and pepper. Stir into tuna mixture. If desired, serve on lettuce leaves.

Nutrition Facts : Calories 151 calories, Fat 7g fat (1g saturated fat), Cholesterol 38mg cholesterol, Sodium 373mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 17g protein. Diabetic Exchanges

TUNA SAUERKRAUT SALAD

Tuna Sauerkraut Salad image

This sound unlikely. I forget why I tried it. It is EASY and really good. Use it on sandwiches or in a salad.

Provided by Ambervim

Categories Lunch/Snacks

Time 3m

Yield 26 Oz

Number Of Ingredients 2

Ingredients

12 ounces tuna (I use water packed)
15 ounces sauerkraut (leftover or whatever size jar or can is close)

Steps:

Mix well.
Enjoy.

Nutrition Facts : Calories 22.1, Fat 0.7, SaturatedFat 0.2, Cholesterol 5, Sodium 118.8, Carbohydrate 0.7, Fiber 0.5, Sugar 0.3, Protein 3.2

THE BEST TUNA SALAD

The Best Tuna Salad image

While we love many kinds of tuna salad, this classic version tops them all. The crispy celery and red onion give add zest and crunch, while mayonnaise and touch of mustard marry it all together. The lemon juice is optional as it's not traditional, but we strongly recommend it to brighten up the flavors of the final dish.

Provided by Food Network Kitchen

Categories main-dish

Time 15m

Yield 3 to 4 servings

Number Of Ingredients 8

Ingredients

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.

DECADENT CARAMELIZED TUNA PATTY MELTS

Decadent Caramelized Tuna Patty Melts image

My parents owned a fifties-style diner called Chubby's when I was a kid, so a patty melt was my introduction to rye bread. When I was studying for my baking degree, one of my favorite things to make was rye bread. If you don't yet appreciate the amazing flavor of caraway seed, it's one of those things that will sneak up on you and make you fall in love with it sooner or later.

Provided by Ryan Scott

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 21

Ingredients

1 cup mayonnaise
1/4 cup jarred pepperoncini peppers, drained, stems removed, finely chopped
1/4 cup brined capers, drained and finely chopped
1/4 cup finely chopped red onion
9 dill pickle chips, finely chopped
1 tablespoon ketchup
1 tablespoon fresh lemon juice
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
3 (4-ounce) cans of tuna in water
1 tablespoon mayonnaise
1 tablespoon fresh lemon juice
1 teaspoon olive oil
1/2 teaspoon Dijon mustard
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 cup sauerkraut, drained and pressed dry
1 tablespoon vegetable oil
8 slices Russian rye bread
3 ounces (1/3 cup) unsalted butter, softened
8 slices Swiss cheese

Steps:

For the Thousand Island dressing: Stir together all the ingredients in a small bowl until well combined. Set aside.
For the universal tuna salad: Open the tuna cans and, using the back of a spoon, press as much of the liquid out as you can. Whisk together the mayonnaise, lemon juice, olive oil, mustard, salt and pepper in a small bowl. Fold in the tuna and stir until incorporated.
For the patty melt: Stir together the tuna salad and the sauerkraut in a medium bowl, and divide the mixture into 4 equal portions. Using your hands, form each portion into a ball, and squeeze out any remaining liquid.
Heat the oil in a medium skillet over medium-high heat. Add the balls of tuna, pressing them into flat patties using a spatula. (It's okay if they run into each other.) Cook until caramelized on the bottom, 4 to 5 minutes. Gently turn the patties over, and cook until the other side is caramelized. Transfer the patties to a plate, and cover with aluminum foil to keep warm.
Spread 2 slices of the bread with 1/2 teaspoon butter on each side, and put them in the skillet over medium-low heat. Top each bread slice with a Swiss cheese slice, and cook until the cheese melts, about 1 minute. Spread 1 tablespoon of the dressing on each cheese slice. Top each with a warm tuna patty and 1 Swiss cheese slice. Top each sandwich with another slice of bread, and butter the outside of each bread slice with 1/2 teaspoon butter. Cook for 1 minute; turn and cook until the bread is toasted and the cheese is melted, another 1 to 2 minutes. Repeat the process to make 2 more patty melt sandwiches. Serve the sandwiches hot with the remaining dressing.