TUNA SPAGHETTI SALAD
This is an excellent change from the traditional creamy tuna pasta salad. Makes a great main course for a light dinner or lunch, and is also great on a bbq buffet or to take to a potluck. Note that you can prepare the sauce while the pasta is cooking, making this quick too. While it keeps well for a day or two, you can also cut it in half to feed two.
Provided by Lennie
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Put on a large pot of salted water to boil; cook spaghetti until al dente stage; drain well and set aside.
- Meanwhile, in a large bowl, whisk together oil, garlic, hot pepper flakes and salt and pepper until well combined.
- Stir in tomatoes, roasted peppers (you can substitute raw red bell peppers if you wish, but the taste will be a little different; still good, just different), tuna and olives (I use greek kalamata olives).
- Next, stir in parsley and basil (do not substitute dried) and green onions.
- Add the well-drained spaghetti to bowl and thoroughly combine with sauce.
- Taste; add more salt and pepper if you wish.
- This is best served either warm or at room temperature; if you wish to make it ahead of time, cover well and refrigerate, but bring it back to room temp before you serve it.
EASY TUNA PASTA SALAD
A simple tuna pasta salad with bright flavors.
Provided by Matthew Francis
Categories Salad Seafood Salad Recipes Tuna Salad Recipes
Time 35m
Yield 8
Number Of Ingredients 14
Steps:
- Bring a large pot of lightly salted water to a boil; cook cavatappi at a boil until tender yet firm to the bite, 9 to 10 minutes. Drain and transfer to a large bowl.
- Whisk mayonnaise, 3 tablespoons lemon juice, honey, garlic powder, salt, and pepper for dressing together in a medium bowl. Set aside.
- Stir tuna, celery, onion, peas, parsley, olives, and 1 teaspoon lemon juice into pasta. Pour dressing over salad, toss until coated, and add hard-boiled eggs on top. Serve.
Nutrition Facts : Calories 557.1 calories, Carbohydrate 53.6 g, Cholesterol 133.5 mg, Fat 27.2 g, Fiber 3.6 g, Protein 26.4 g, SaturatedFat 4.4 g, Sodium 512.5 mg, Sugar 6.9 g
TUNA PASTA SALAD
Mustard and dill really add wonderful flair to the flavor of this simple salad. It's really very inexpensive to serve.-Pat Kordas, Nutley, New Jersey
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large salad bowl, combine the pasta, tuna, carrot and onion. Combine remaining ingredients; whisk until smooth. Pour over pasta mixture; toss to coat. Cover and refrigerate for 1-2 hours.
Nutrition Facts : Calories 551 calories, Fat 35g fat (5g saturated fat), Cholesterol 30mg cholesterol, Sodium 709mg sodium, Carbohydrate 40g carbohydrate (4g sugars, Fiber 3g fiber), Protein 18g protein.
TUNA PASTA SALAD
Share the love. You can easily multiply this recipe 2, 3 or 4 times to feed a few or many more. With the mix of textures, you can make a day early and add the spinach up to 2 hours before guests arrive.
Provided by Food Network
Time 25m
Yield 6-8 Servings
Number Of Ingredients 12
Steps:
- Drain tuna and reserve oil. Bring a large saucepan of water to a boil over high heat. Stir in pasta and cook until just done, about 8 minutes. Pour into a colander and drain under cool running water. Place reserved oil in a large bowl. Add dill, salt, pepper, lemon juice, lime juice, vinegar and olive oil, whisking to combine. Add tuna, pasta, tomatoes, garbanzo beans and spinach, tossing to combine. Serve immediately or cover and chill for up to 2 hours.
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- In a large pot of boiling, salted water, cook the spaghettini until just done, about 9 minutes. Drain. Rinse with cold water; drain thoroughly.
- In a large glass or stainless-steel bowl, whisk together the vinegar, orange zest, orange juice, lemon juice, mustard, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Add 6 tablespoons of the oil slowly, whisking. Add the spaghettini, cucumbers, and mint and toss.
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- In a large bowl, combine the mayonnaise, sour cream, dijon, sugar, dill, salt, and pepper and whisk to combine.
- Add the tuna to the bowl and mash with a fork to break up. Add the pasta, peas, celery, onion, and pickles and stir until everything is evenly coated in the sauce.
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- Cook the pasta according to package. Drain the pasta in a colander, then rinse the pasta with cold water to cool it down. Set pasta aside and let it finish cooling for about 10 minutes.
- Open your can of peas if you are using canned peas and drain the liquid out. If you are using frozen peas, cook them according to the package and then using the colander rinse them with cold water to cool them down.
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- In a large pot of salted boiling water, cook pasta according to the package directions or until al dente, rinse under cold water and drain.
- In a small bowl whisk the mayonnaise and Italian Vinaigrette until well blended. (If you don't have bottled Italian dressing and don't want to make a large batch of fresh dressing, you can whisk the mayonnaise with 3 tablespoons extra-virgin olive oil, 2 tablespoons lemon juice, 1 teaspoon dried oregano and 1/4 teaspoon dried basil)
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- Cook the pasta according to the directions on the package. Drain and rinse with cold water until the pasta is no longer hot.
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- Fill a small pot of lukewarm water and place 3 large eggs inside. Make sure the eggs are completely submerged. Let it the water come to a boil. Then turn the heat off, cover with a lid, and set your timer for 8 minutes.
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- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain the pasta reserving about 1 cup of the pasta water.
- While the pasta is cooking, make the sauce. Heat the oil in a large skillet over medium heat and add the shallots, garlic and chili flakes. Cook a few minutes until softened. Add the tomatoes and season them with ¼ teaspoon salt and 1/8 teaspoon pepper. Cook until they start to soften, about 4 minutes. Add the capers and wine and turn up the heat. Cook a few minutes until the wine is reduced by half. Add the Bumble Bee® albacore, breaking it up into large chunks.
- Add the cooked pasta along with the basil and about ½ cup of the pasta water. Toss to combine all of the ingredients, adding more pasta water as needed to form a sauce that coats the pasta. Taste and adjust seasoning with salt and pepper.
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- Add the pasta to a pan of boiling water and simmer for 12 minutes. 5 minutes before the pasta is ready, add the peas.
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- Drain the liquid from the tuna cans. Then, add the tuna, mayonnaise, diced celery, diced red onion, herbs, Dijon mustard, salt and pepper to a mixing bowl.
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- Cool about 10 minutes. Meanwhile, stir together mayonnaise, yogurt, dill, lemon juice, water, mustard, salt, pepper, and garlic in a large bowl until thoroughly combined.
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- In a large bowl, mix together the flaked tuna, chopped eggs, chopped sweet and dill pickles, Greek yogurt, mayonnaise, dill, salt, and pepper. Cover and chill in the refrigerator for at least an hour.
- Boil the pasta according to package directions in well-salted water. Pour into a colander and hold under cold running water until the pasta is cool. Drain the pasta and stir it into the chilled tuna mixture until well combined. Cover and chill for 30 minutes to an hour more before serving.
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- Boil a large, salted pot of water for your pasta. Cook it al dente according to package directions.
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