Tuna Red Onion And Parsley Salad Recipes
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, RED ONION, AND PARSLEY SALAD
This is my take on a salad featured in Bon Appetit. While I use a combination of fat-free mayonnaise and sour cream to make this consistent with the WW Core program, you should feel free to simply use 1/4 cup of your mayonnaise of choice. Please note cooking time is chilling time.
Provided by justcallmetoni
Categories Lunch/Snacks
Time 38m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Using a fork first four ingredients in medium bowl to blend.
- Mix in celery, onion, and chopped parsley. Stir in tuna. Season salad with salt and pepper.
- Cover and refrigerate; chill for a minimum of 30 minutes to let the flavors blend. Can be prepared up to 6 hours ahead.
Nutrition Facts : Calories 76.9, Fat 0.8, SaturatedFat 0.2, Cholesterol 14.3, Sodium 253.1, Carbohydrate 5.6, Fiber 1.1, Sugar 2.7, Protein 11.6
TUNA, RED ONION, AND PARSLEY SALAD
Categories Salad Onion No-Cook Low Fat Quick & Easy Mayonnaise Tuna Celery Summer Endive Parsley Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Whisk first 3 ingredients in medium bowl to blend. Mix in celery, onion, and chopped parsley. Stir in tuna. Season salad with salt and pepper. (Can be prepared 6 hours ahead. Cover and refrigerate.)
- Spoon salad onto endive; place on platter. Garnish with parsley and serve.
TUNA WITH CAPERS, OLIVES AND LEMON
This is not your mother's mayonnaise-laden tuna salad, but it's just as easy to prepare. Here's what you do: stir together some canned tuna, garlic, lemon juice, red onion, black olives, capers and fresh parsley, then spread it on buttered toast. Top it off with a round of ripe tomato or slivers of avocado and another slice of toast. That's it. If you want to make it into a dip, toss the mixture into a food processor with a few tablespoons of softened butter and a bit more olive oil. Purée until smooth and creamy and serve with carrots, fennel, bell pepper and seeded crackers. If you have a tin of sardines taunting you from inside your cabinet, we bet this recipe would work equally well with those.
Provided by Melissa Clark
Categories easy, lunch, quick, weekday, appetizer
Time 10m
Yield 4 sandwiches or 8 appetizer servings
Number Of Ingredients 11
Steps:
- In a large bowl, mash garlic with the back of a spoon. Whisk in the lemon juice and 5 tablespoons of olive oil. Combine with the tuna, onion, olives, capers, herbs and salt to taste.
- Serve on buttered toast for sandwiches, or make into a dip: Pulse the tuna salad and butter in a food processor until it is creamy. With the motor of the processor running, slowly add the additional 4 tablespoons oil. Taste and add more salt or lemon juice if needed. Serve with cut vegetables (fennel and bell peppers are nice) and crackers.
Nutrition Facts : @context http, Calories 273, UnsaturatedFat 14 grams, Carbohydrate 2 grams, Fat 25 grams, Fiber 0 grams, Protein 12 grams, SaturatedFat 9 grams, Sodium 228 milligrams, Sugar 0 grams, TransFat 0 grams
PENNE WITH TUNA AND RED ONION
The combination of tuna, anchovies, capers, garlic, and parsley is traditional in Mediterranean cooking, particularly in southern France.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 25m
Number Of Ingredients 10
Steps:
- In a large pot of boiling salted water, cook pasta until al dente, according to package instructions; drain, reserving 1/2 cup pasta water. Return pasta to pot.
- Meanwhile, in a large nonstick skillet, heat oil over medium-low heat. Add onion and garlic; season with salt and pepper. Cook, stirring often, until onion is very tender and starting to brown, about 8 minutes. Add half-and-half and if using, anchovies; raise heat to high, and boil 2 minutes.
- Pour mixture over pasta. Add tuna, parsley, capers, and reserved pasta water; toss to combine. Season with salt and pepper, as desired.
Nutrition Facts : Calories 465 g, Fat 12 g, Fiber 3 g, Protein 27 g
GRILLED TUNA WITH PARSLEY SALAD
Simple fresh ingredients make this quick healthy recipe the perfect dish for when friends come over
Provided by Good Food team
Categories Dinner, Main course
Time 17m
Number Of Ingredients 10
Steps:
- First make up the parsley salad by mixing all the ingredients together and stirring until completely combined. Set aside while you cook the tuna.
- Heat a griddle or frying pan until practically smoking. Rub the tuna with the olive oil and season with salt and pepper. Griddle the tuna steaks for 1 min on each side, turning them 90 degrees after 30 secs if you want criss-cross patterns. This will give you tuna that is medium-rare, but if you like it well-cooked give it a few more mins on each side. It's important not to move the fish around the pan before it's seared as it will stick and break up. The steak will release itself from the pan once it's ready to be turned.
- Serve each steak with half the salad, a lemon wedge for squeezing over and a few new potatoes, if you like.
Nutrition Facts : Calories 578 calories, Fat 48 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 35 grams protein, Sodium 2.3 milligram of sodium
TUNA FISH SALAD
Serve a scoop on top of a green salad, or between two pieces of bread with fresh lettuce. Sprinkle a little paprika on top to add a little flavor and color.
Provided by Angel
Categories Salad Seafood Salad Recipes Tuna Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 10
Steps:
- In a large bowl, combine the tuna, celery, onion, mayonnaise, lemon juice, parsley, garlic powder, salt and pepper. Mix well and refrigerate until chilled. Sprinkle with paprika if desired.
Nutrition Facts : Calories 240.4 calories, Carbohydrate 2.3 g, Cholesterol 19.9 mg, Fat 22.1 g, Fiber 0.3 g, Protein 8.5 g, SaturatedFat 3.4 g, Sodium 251.6 mg, Sugar 0.9 g
TUNA AND BEAN SALAD
This is a mainstay in my house, something you can always throw together for an easy light meal. The authentic version would call for tuna packed in olive oil, but I actually prefer water-packed tuna. The salad packs a lot of protein, not just from the beans, but also from the tuna, which is also an excellent source of Omega-3 fatty acids.
Provided by Martha Rose Shulman
Time 15m
Yield Serves 2 as a main dish, 4 as a starter
Number Of Ingredients 12
Steps:
- Place the onion in a bowl and add 1 teaspoon of the vinegar and cold water to cover. Let sit for 5 minutes. Drain and rinse with cold water, then dry on paper towels.
- In a medium bowl or salad bowl, combine the tuna, beans, onions, sage, and parsley.
- In a small bowl or measuring cup, mix together the remaining vinegar, salt to taste, freshly ground pepper, garlic, and Dijon mustard. Whisk in the olive oil and the yogurt. Toss with the tuna and beans and serve, garnishing each plate with cucumber slices.
Nutrition Facts : @context http, Calories 541, UnsaturatedFat 18 grams, Carbohydrate 53 grams, Fat 22 grams, Fiber 12 grams, Protein 35 grams, SaturatedFat 3 grams, Sodium 946 milligrams, Sugar 4 grams, TransFat 0 grams
TUNA WITH RED ONION, PARSLEY AND CHICKPEA SALAD
Store cupboard staples are quickly combined to delicious effect in this hearty supper dish with the rich fruity taste of sun-dried tomatoes.
Provided by English_Rose
Categories Tuna
Time 15m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- To make the salad, place the sun-dried tomato halves in a heatproof bowl and cover with hot water from the kettle. Leave for 20-30 minutes to rehydrate.
- Meanwhile, drain and rinse the canned chickpeas, and leave them to drain thoroughly. Finely slice the red onion and place in a mixing bowl with the parsley, chickpeas, olive oil, lemon juice and a generous grinding of black pepper.
- Drain the sun-dried tomatoes and chop them finely. Add to the salad and stir. Adjust the seasoning to taste.
- Heat a griddle or heavy frying pan until very hot. Brush lightly with oil and place the tuna in the pan. Lower the heat slightly and cook for a few minutes on each side, depending on the thickness of the steak, until the outside is seared brown.
- Pile the salad on two serving plates and serve with the cooked tuna.
Nutrition Facts : Calories 343.9, Fat 9.4, SaturatedFat 1.2, Sodium 808.4, Carbohydrate 56, Fiber 10.8, Sugar 5.8, Protein 11.9
TUNA & RED ONION SALAD
This simple salad is perfect for a post-Christmas lunch - it makes the most of storecupboard ingredients too.
Provided by Good Food team
Categories Lunch, Vegetable
Time 20m
Number Of Ingredients 5
Steps:
- Mix canned tuna (drained) with cooked new potatoes, red onion, capers and a handful of rocket or watercress, and toss with a bought fat-free dressing.
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