Balsamic Tuna Salad Recipes

BALSAMIC TUNA SALAD

Balsamic Tuna Salad image

Make and share this Balsamic Tuna Salad recipe from Food.com.

Provided by Obsessed_Chef

Categories Lunch/Snacks

Time 5m

Yield 1 serving(s)

Number Of Ingredients 4

Ingredients

1 (6 ounce) can tuna in water
1 -2 tablespoon light mayonnaise
1 small tomatoes
1 -2 tablespoon balsamic vinegar

Steps:

Drain the tuna and put into a small bowl then mix in mayonnaise.
Slice tomato and lay pieces of tomato on top of tuna mixture.
Drizzle on the balsamic vinegar.

MEDITERRANEAN TUNA SALAD

Mediterranean Tuna Salad image

In spite of a long list of ingredients, this tuna salad is very quick to prepare. You'll love the fresh flavors. -Renee Nash, Snoqualmie, Washington

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
3 celery ribs, chopped
1 small sweet red pepper, chopped
4 green onions, chopped
2 tablespoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons spicy brown mustard
1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon pepper
2 cans (5 ounces each) albacore white tuna in water
4 cups shredded lettuce
1/2 cup crumbled feta or blue cheese, optional

Steps:

In a large bowl, combine the beans, celery, red pepper and green onions. In a small bowl, whisk the oil, vinegar, mustard, basil, salt and pepper. Pour over bean mixture; toss to coat. Gently stir in tuna., Serve over lettuce. Sprinkle with cheese if desired.

Nutrition Facts : Calories 282 calories, Fat 11g fat (2g saturated fat), Cholesterol 30mg cholesterol, Sodium 682mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 6g fiber), Protein 23g protein. Diabetic Exchanges

PASTA SALAD WITH TUNA, CAPERS & BALSAMIC DRESSING

Pasta salad with tuna, capers & balsamic dressing image

Update tuna pasta salad by skipping the mayo and adding balsamic vinegar, olive oil, colourful tomatoes and celery

Provided by Jennifer Joyce

Categories Lunch, Main course

Time 20m

Number Of Ingredients 10

Ingredients

350g orecchiette pasta
225g jar MSC approved tuna in spring water, drained
1 tbsp caper , drained
15 peppadew peppers from a jar, chopped
1 celery heart, sliced
140g yellow, red or a mixture of cherry tomato , halved
75ml balsamic vinegar
3 tbsp extra-virgin olive oil
100g bag rocket leaves
good handful basil leaves

Steps:

Cook the pasta following pack instructions, then drain and rinse in cold water. After draining again, transfer to a large bowl. Add the remaining ingredients except the basil, season well, and toss to combine. Scatter with basil and serve.

Nutrition Facts : Calories 527 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 82 grams carbohydrates, Sugar 16 grams sugar, Fiber 3 grams fiber, Protein 24 grams protein, Sodium 0.6 milligram of sodium

BALSAMIC TUNA SALAD

Balsamic Tuna Salad image

This is the kind of delicious that will literally make your face explode so be very careful when you make this recipe.

Provided by sg2017a

Categories Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

12 ounces tuna (1 large can)
3 green onions
1/4 cup dried cranberries
3 tablespoons balsamic vinegar
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper

Steps:

Drain the can of tuna and empty into a bowl.
Finely chop the green onions and pour in the bowl with the tuna.
Do the same with the cranberries.
Pour in the vinegar and oil.
Sprinkle enough salt and pepper to taste.
Mix it up.
Put it on some bread, a salad, anything, or nothing (eat it just like it is).

Nutrition Facts : Calories 199.8, Fat 10.9, SaturatedFat 2, Cholesterol 32.3, Sodium 328.7, Carbohydrate 3.8, Fiber 0.7, Sugar 2.3, Protein 20.1

GREEN BEAN AND TUNA SALAD WITH BASIL DRESSING

Green Bean and Tuna Salad with Basil Dressing image

Our idea of salad for dinner in the height of summer means minimal cooking, lots of fresh greens, and enough protein to feel filling. Here, that means quickly blanched green beans, canned white beans, parsley leaves, and Little Gem lettuce get tossed in a punchy basil dressing with oil-packed tuna and capers.

Provided by Anna Stockwell

Categories Green Bean Salad Shallot Vinegar Basil Lemon Juice Lettuce Bean Parsley Capers Tuna Dairy Free Peanut Free Dinner Quick & Easy Quick and Healthy Wheat/Gluten-Free Summer

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 shallot, coarsely chopped
3 Tbsp. sherry vinegar or red wine vinegar
1 tsp. kosher salt, plus more
1 lb. green beans, trimmed
1 1/2 cups basil leaves
6 Tbsp. extra-virgin olive oil
2 Tbsp. fresh lemon juice
1 tsp. freshly ground black pepper
1 large or 2 small heads of Little Gem lettuce or romaine hearts, leaves separated
1 (14.5-oz.) can white beans, drained, rinsed
1 cup parsley leaves with tender stems
1/4 cup capers, drained
1 (6-oz.) jar oil-packed tuna, drained, flaked into pieces

Steps:

Combine shallot, vinegar, and 1 tsp. salt in a blender jar. Let sit 5-10 minutes to lightly pickle.
Meanwhile, cook green beans in a large pot of boiling salted water until crisp-tender, about 4 minutes. Drain, then run under very cold water until cool to the touch.
Add basil, oil, lemon juice, and pepper to shallot mixture and blend until mostly smooth. Pour dressing into a large bowl. Add green beans, lettuce, white beans, parsley, and capers and toss with your hands to coat. Add tuna and gently toss to combine. Transfer salad to a platter.

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