My Accordin Tuna Salad Recipes
MY ACCORDIN TUNA SALAD
I found myself needing to make lunch today with things that were already "in use" in the fridge. Feel free to add things according' to what you have in the fridge.
Provided by Annacia
Categories Tuna
Time 7m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Make a bed with the baby lettuce.
- Place roughly flaked tuna on top of the lettuce.
- Put the tomato and onion on top of tuna.
- Top it with the olives.
- Squeeze lemon wedge and drizzle with olive oil to taste.
- Use salt and pepper if desired.
Nutrition Facts : Calories 112.5, Fat 3.5, SaturatedFat 0.7, Cholesterol 27.3, Sodium 351.3, Carbohydrate 4.1, Fiber 1.4, Sugar 1.4, Protein 16.2
THE BEST TUNA SALAD
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
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.
TUNA SALAD COMPOSéE
This recipe is a far departure from the mayonnaise-based tuna concoctions that Americans expect. Tuna (packed in olive oil, please) is mixed with peppers, fresh herbs and nuts and dressed in olive oil, balsamic vinegar, lemon juice and two types of mustard. It can sit in the fridge for up to three days, making it excellent picnic food or just a departure from the usual sad desk sandwich.
Provided by Toby Cecchini
Categories easy, lunch, quick, salads and dressings, side dish
Time 5m
Yield About 2 cups
Number Of Ingredients 11
Steps:
- Mix all the ingredients well with a fork in a medium-size, nonreactive bowl. Taste and adjust the lemon juice and pepper. The salad can be made up to 3 days in advance and refrigerated.
Nutrition Facts : @context http, Calories 228, UnsaturatedFat 14 grams, Carbohydrate 2 grams, Fat 17 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 2 grams, Sodium 383 milligrams, Sugar 1 gram, TransFat 0 grams
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