Best Tuna Supreme Salad Recipes

CREAMY AND CRUNCHY TUNA SALAD SUPREME

Creamy and Crunchy Tuna Salad Supreme image

This tuna salad is made special with the addition of cream cheese and chopped raw carrots. Red peppers make it pretty and one or two other vegetables, fruits or nuts keep it changing and interesting. I developed this recipe after I tasted cream cheese in a salmon salad sandwich at a funeral lunch in Canada many years ago. Add baby spinach or lettuce leaves, and serve on your favorite bread or as a wrap in a tortilla.

Provided by Joan Newman

Categories Salad Seafood Salad Recipes Tuna Salad Recipes

Time 10m

Yield 4

Number Of Ingredients 6

Ingredients

2 tablespoons mayonnaise
2 ounces cream cheese, softened, or as needed
2 (5 ounce) cans solid white tuna packed in water, drained and flaked
½ carrot, finely chopped
¼ cup diced red bell pepper
freshly ground black pepper to taste

Steps:

Stir mayonnaise and cream cheese together in a bowl until smooth. Add tuna, carrot, and red pepper; season with pepper.

Nutrition Facts : Calories 179.2 calories, Carbohydrate 2.2 g, Cholesterol 37.1 mg, Fat 11 g, Fiber 0.5 g, Protein 17.4 g, SaturatedFat 4.1 g, Sodium 119.3 mg, Sugar 0.9 g

REPUBLIC OF THE RIO GRANDE GRILLED TUNA AND GRAPEFRUIT SUPREME SALAD

Republic of the Rio Grande Grilled Tuna and Grapefruit Supreme Salad image

A restaurant in McAllen, Texas, called Republic of the Rio Grande Grill and Cantina invented this entrée-size grilled tuna salad with grapefruit sections and red onions on top. It's a classic combination of South Texas flavors-and a very healthy dinner.

Provided by Robb Walsh

Yield serves 4

Number Of Ingredients 11

Ingredients

2 1/2 Texas red grapefruits
1 tablespoon white wine vinegar
3/4 cup olive oil
1 clove garlic, minced
1/4 teaspoon salt
Freshly ground black pepper
1 teaspoon minced jalapeño pepper, or hot pepper sauce
4 tuna steaks, 6 to 8 ounces each
6 cups mixed salad greens
2 tablespoons chopped fresh cilantro leaves
8 red onion slices

Steps:

Peel and segment 2 grapefruits; set aside. Squeeze the juice from the other half grapefruit into a measuring cup; it should yield about 1/4 cup of juice.
To make the salad dressing, combine the grapefruit juice, vinegar, oil, garlic, salt, freshly ground black pepper to taste, and minced jalapeño in a medium bowl; mix well. Cover and refrigerate the salad dressing.
Place the tuna steaks in a shallow dish. Pour 1 tablespoon of dressing over each piece of tuna. Turn the tuna in the marinade to coat. Cover with plastic wrap, or place all of the tuna steaks and marinade in a plastic bag, and refrigerate for 1 hour.
Light the grill. Remove the tuna from the refrigerator and allow to come to room temperature. Grill for about 4 minutes per inch of thickness for rare, 6 minutes for medium or until done to taste, turning at least once.
To serve, toss the greens with the salad dressing in a mixing bowl. Divide the dressed greens among 4 plates. Top each with a grilled tuna steak, then sprinkle with freshly ground black pepper. Spread grapefruit supremes over the top of the salad. Garnish with the cilantro and red onion slices.

SHOESTRING TUNA SALAD SUPREME

Shoestring Tuna Salad Supreme image

This a family favorite

Provided by Debbie M.

Categories Tuna Salads

Number Of Ingredients 11

Ingredients

1- 7 oz can(s) tuna,drained and flaked ( i use albacore)
1 medium redv apple, unpeeled and diced
1 large carrot, shredded
1/2 medium onion, chopped
3/4 to 1 c mayonnaise (you can dilute id desired with a small amount of milk and stir until smooth )
1- 4oz. can(s) shoestring potato sticks
salad greens, ( enough to line salad plate)
olives, ( i use whole black olives) garnish
eggs, hard boiled and quartered, garnish
tomato wedges, garnish
fresh red or green grapes, garnish

Steps:

1. Combine tuna, apple, carrot and onion. Mix lightly but thoroughly. Add enough mayonnaise to moisten mixture to desired consistency. Just before serving, lightly fold in shoestring potato sticks.
2. Line Salad greens on plate. (As much as you like). Top with tuna mixture and garnish with olives, egg quarters, tomato wedges and grapes.

TUNA MELT (OR SALAD) SUPREME

Tuna Melt (or Salad) Supreme image

Most requested quick fix lunch for the working stiffs in our home. Searched and searched for something similar (#109698 came close). Try this! Splendidly simple and surprisingly delicious. Although I always "eyeball" measurments - I think this is pretty close.

Provided by hrtsng

Categories Lunch/Snacks

Time 10m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

1 (12 ounce) can of solid albacore tuna (drained)
1/4 cup diced banana pepper, drain on paper towel prior to chopping (pepperonocini)
1/4 cup olive, chopped (green, pimento stuffed)
1/2 cup mayonnaise, enough to make a creamy,but not soupy salad,no salt needed (enough in the olives and peppers)
6 slices monterey jack pepper cheese (1 ounce each slice)
6 English muffins, halves or 6 toasted bread, of choice

Steps:

Drain tuna well.
Set almost empty cans on floor and allow pets to clean.
Chop drained peppers and olives.
Mix tuna, peppers and olives with mayo.
Toast muffin halves/bread of choice.
Preheat broiler (or use your toaster oven).
Pile salad onto toasted bread, and top with Pepper Jack cheese.
Place open faced sandwiches on cookie sheet.
Broil until cheese is melted and bubbling.
(If using toaster oven, place on baking insert and use the"toaster" setting-once or twice depending on how hot your toaster/oven gets).
Also great without the bread- use as a dip with crackers and/or vegies (hot or cold).

Nutrition Facts : Calories 390.5, Fat 18.3, SaturatedFat 7.2, Cholesterol 53.8, Sodium 794.5, Carbohydrate 30.7, Fiber 2.4, Sugar 3.5, Protein 25.6

TUNA SALAD SUPREME RECIPE - (4.6/5)

Tuna Salad Supreme Recipe - (4.6/5) image

Provided by á-5765

Number Of Ingredients 16

Ingredients

2 (7-ounce) cans albacore tuna chunked (Costco's Solid White is excellent)
1 cup mayonnaise
1 cup sour cream
1 anchovy, mashed
1 tablespoon Season All spice mixture (for spicier, use Zatarain's Creole Seasoning)
Lettuce of your choice, broken into bite-sized pieces, spread in four larg e salad bowls
ADD-ONS -- pick, choose, check your fridge or garden
Ripe tomatoes, cherry size work fine
One carrot shredded
4 sweet banana peppers, cut in 1/2 inch rounds
1 large celery stalk, sliced into thin, half-moon shapes
2 to 3 bacon slices, crisped and crumbled
Thinly sliced olives of your choice
1 cup granola, divided four ways
Thin shredded cheese, I like Stella's 3 Cheese Italian.
2 cups croutons, preferable seasoned, e.g. garlic, butter

Steps:

Prepare the base salad. Prepare a bed of lettuce in large, flat, salad bowls. Mix the mayonnaise, sour cream, anchovy, and seasoning. Add the chunked tuna. Mound in the center of each salad bed. Scatter the tomatoes, shredded carrot, banana peppers, crumbled bacon evenly split into the four bowls. Crumble the granola over the mounded tuna. Top with the shredded cheese. Divide the croutons four ways and arrange around the perimeter of each salad bowl. Sit back on the deck and enjoy as the sun sets.

MY TUNA SUPREME SALAD

My Tuna Supreme Salad image

Make and share this My Tuna Supreme Salad recipe from Food.com.

Provided by MrsKerr2012

Categories Lunch/Snacks

Time 25m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

2 (6 ounce) cans tuna
5 eggs, boiled and diced
3/4 cup mayonnaise
2 tablespoons mustard
1 teaspoon sugar
salt and pepper
1/4 cup onion
1/4 cup dill relish
1 teaspoon hot pepper sauce

Steps:

Mix all ingredients and refrigerate for 30 minutes. Enjoy on your favorite bread or snack crackers.

Nutrition Facts : Calories 208.2, Fat 12.6, SaturatedFat 2.6, Cholesterol 138.1, Sodium 359.5, Carbohydrate 9.3, Fiber 0.5, Sugar 2.3, Protein 14.3

TUNA SUPREME SALAD

Tuna Supreme Salad image

As always, nothin worth eating that's good without a little prep time...

Provided by Gaerd Vickery @Gaerdsland1

Categories Tuna Salads

Number Of Ingredients 6

Ingredients

6 can(s) tuna, packed in water/drain before placing in bowl !
6 large - eggs
1 jar(s) gherkin pickles
1 large - red onion
1 package(s) grape tomatoes
1-3 tablespoon(s) miracle whip mayo/light or blue plate dressing mayo

Steps:

Boil all your eggs for 20 minutes. When done,pour out hot water and replace with cold til eggs can be peeled by hand. Chop these up med fine and add to large mixing bowl. Chop up about 10 Gherkin Pickles med fine.Save the juice for later. Peel and clip ends off your purple onion and slice them it into 1/3 inch rings (onion ring style)Again, lay down 2 whole rings and slice again in 1/2 this time. Now dice each 1/2 ring into med fine pieces. Be careful of the fingers, this is where it always gets me ! Use your own judgement on how much of the onion you want according to taste,some people like more some less... Wash Grape tomatoes and cut in 1/2 or 1/4 pieces. Add to bowl. Gentle mix up all contents of bowl and add mayo, again to taste but remember the juice? Yup, it's time to use it. If you use less than 3 tablespoons of mayo, add a shot or 2 of the juice in place of the mayo you omit. Just remember this is salad and it's got to have some sticking power if used on bread. If you like this mix wetter add all 3 mayo or more and a shot of juice... If used in a lettuce salad, don't worry about the falling apart cause it will be in a bowl...
Now how to serve? Anyway you like. My favorite is stuffed into a big juicy garden tomato or wrapped in a lettuce roll or between a really good store bought or homemade whole wheat bread or favorite wrap...Always best when served cold ! Bon Appetite!