Tasty Tuna Tater Salad Recipes

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.

Steps:

• In a mixing bowl, combine tuna, green onions, celery, green olives, capers and almonds.
• In a small bowl, whisk together mayonnaise, sour cream and Worcestershire sauce.
• Blend together dressing and tuna mixture. Serve on bed of lettuce or with croissant as a tuna salad sandwich.

Steps:

• Mix all ingredients.
• Serve immediately or cover and refrigerate until ready to serve.

Steps:

• Combine the olives, garlic and capers in an electric food processor, and process to form a paste. With the motor still running, slowly add the olive oil through the feed tube and blend thoroughly. Then add the tuna and lemon juice, and continue processing until smooth.

Steps:

• Drain your tuna well.
• Scoop into a bowl with a fork and flake it well with your fork, breaking up the larger chunks of tuna.
• Add remaining ingredients and enjoy.
• Whenever I'm in a hurry I just use the mayonnaise, honey mustard and Mrs. Dash.
• When I have time I add the carrot which gives it a nice crunch.
• Eat it on 2 slices of whole wheat bread, with tortilla chips, or with crackers.
• Sometimes I just eat it plain it tastes just fine that way.

Steps:

• Note: This recipe is to taste.
• Please increase or decrease any of the ingredients according to your palate.
• Also, use a hand food chopper to dice carrots and pickles (such as Pampered Chef's).
• Use the hand chopper to finely chop the carrots and pickles.
• Place in a medium sized bowl.
• Drain the tuna and remove from can.
• Either flake tuna with a fork or chop with the food chopper.
• Add to bowl.
• Add ground mustard and paprka.
• Combine all ingredients.
• To tuna mixture, add one tablespoon of both Miracle Whip and Sour Cream.
• Combine and add remaining Miracle Whip and Sour Cream if needed to attain your preferred consistency.
• Taste mixture and add any additional spices that suit your palate.

Steps:

• Place tuna in a large bowl and flake well with a fork.
• Add all remaining ingredients (start low with the mayo and work up to desired amount.
• Mix well.
• Chill for at least 2 hours for best flavor.

Steps:

• Mix all together and serve on a lettuce leaf with crackers.

Steps:

• Combine tuna, eggs, bread crumbs, Parmesan cheese, celery, lemon juice, seafood seasoning, mustard, pepper, and dill in a bowl; stir gently until fully and evenly combined. Shape mixture into 4 patties.
• Heat oil in a nonstick skillet over medium-high heat. When oil is hot, gently lay 2 tuna patties into the skillet. Don't over crowd - only add as many patties as comfortably fit with room to flip them.
• Cook tuna patties until golden brown, 3 to 5 minutes per side, adjusting the heat as needed if they're cooking too quickly. Repeat with remaining patties, adding remaining oil as needed.

Steps:

• Preheat the oven to 375˚F (190˚C).
• On a baking sheet lined with parchment paper, add the green beans, potatoes, and lemon.
• Drizzle the vegetables with 2 teaspoons of olive oil and season with salt, pepper, paprika, rosemary, thyme, and garlic. Mix until evenly coated.
• Add the bell pepper halves to the center of the baking sheet and drizzle with the remaining teaspoon of olive oil, ½ teaspoon of salt, and ½ teaspoon of pepper.
• Roast for 20 minutes until vegetables are golden brown. Let cool.
• Make the tuna salad: combine the tuna, celery, Greek yogurt, salt, pepper, and parsley in a medium bowl.
• Add a large handful of greens to 2 bowls. Divide the roasted vegetables and bell pepper halves between the bowls. Add a hard-boiled egg, if desired. Scoop the tuna salad into the bell peppers.
• Serve with a balsamic vinaigrette, if desired.
• Enjoy!

Steps:

• Heat 1 tablespoon of olive oil in a skillet over medium heat. Stir in 1 1/2 teaspoons of whole fennel seeds, and cook until they bubble and begin to pop, about 30 seconds. Stir in the garlic and red bell pepper; cook and stir for 2 minutes. Stir in the fish bouillon until dissolved, then add the lemon juice, white wine, and bok choy. Cook and stir until the bok choy is tender, about 5 minutes.
• Meanwhile, combine some salt and pepper with the crushed fennel seeds on a plate. Press the tuna steak into the salt mixture on both sides. Heat the remaining tablespoon of olive oil in a separate skillet over high heat. Place the tuna steak in the skillet, and cook until browned on both sides and cooked to your desired degree of doneness, about 45 seconds per side for rare.
• Cut the tuna into 1/4-inch thick slices and arrange onto a serving platter. Top with the bok choy mixture to serve.

Steps:

• Boil potatoes, skin on, until cooked through, about 20 minutes, or until fork tender.
• Allow to cool enough to touch and peel.
• Dice potatoes.
• In a large bowl, toss in shrimp, tuna, chopped egg and vegetables lightly.
• Whisk garlic mayo salt, pepper and vinegar together.
• Fold 1/2 cup into salad, a little more if it looks dry.
• Spread salad into a shallow dish (I usually use a casserole dish).
• Spread remaining garlic mayo over salad, and garnish around the edges with the lettuce, and in the center with reserved ingredients.
• Allow to chill in refrigerator while flavors meld.
• This can be made a few days before, just garnish the salad the same day, using freshly chopped lettuce.