TUNA SALAD PEPPER CUPS
I came up with this recipe on a hot summer day when I didn't feel like cooking. I frequently make it when friends come for lunch, and they all love it. Stuffed into a pretty pepper half, the fresh-tasting tuna mixture gets crunch from cucumber and green onions. It's priced right at 87¢ a serving. -Ellen Boucher Denver, Colorado
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Cut green peppers in half lengthwise; remove seeds and membranes. In a bowl, combine tuna, cucumber, onions, mayonnaise and relish. Spoon into pepper cups. Serve immediately.
Nutrition Facts :
STACY'S CRUNCHY TUNA SALAD
Why stick with just a traditional-style tuna salad when you can add crunch and texture with some awesome fresh veggies? Try my creation to mix it up for a fresh new change. Serve with crackers, on a bed of your favorite salad greens. Makes 2 generous portions or can easily make 3 to 4 salad portions. Enjoy!
Provided by Stacy Scott-Calcagni
Categories Salad Seafood Salad Recipes Tuna Salad Recipes
Time 25m
Yield 2
Number Of Ingredients 10
Steps:
- Place tuna in a medium bowl. Add tomato, shallot, cucumber, carrot, jicama, salad dressing, cilantro, salt, and pepper; mix until blended. Taste and adjust salt and pepper. Add lime juice and stir again to blend.
Nutrition Facts : Calories 516.9 calories, Carbohydrate 12.6 g, Cholesterol 75 mg, Fat 35.5 g, Fiber 3.2 g, Protein 35 g, SaturatedFat 5.9 g, Sodium 1207.2 mg, Sugar 5.9 g
CRUNCHY TUNA SALAD IN PEPPER CUPS
Lovely presentation on a luncheon plate, place cucumber sticks, tomato wedges and a lemon wedge around on the plate. squeeze some lemon on as eating. Lots of good taste and crunch! (cook time is chill time) from Canadian Diabetes Association.
Provided by Derf2440
Categories One Dish Meal
Time 4h15m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Sprinkle gelatin over water to soften, let stand 5 minutes.
- Pour consommé into medium saucepan.
- Cut peppers in half crosswise to form shells, remove core and seeds carefully.
- Bring consommé to boil, add pepper shells cut side up.
- Cover and boil 3 minutes.
- Remove shells, turn upside down on paper towel, to drain, then refrigerate.
- Bring consommé back to boiling, add onion and boil 30 seconds.
- Stir in gelatin until it dissolves.
- Pour into a bowl.
- Refrigerate until partially set.
- Fold in tuna, tomatoes, chopped lettuce, lemon peel, lemon juice, salt and pepper.
- Spoon into pepper shells, piling high.
- Refrigerate at least 4 hours until set.
- Place each pepper on a lettuce leaf at serving time.
- Garnish with a dollop of sour cream.
Nutrition Facts : Calories 153.4, Fat 5.8, SaturatedFat 2.6, Cholesterol 25.2, Sodium 336.4, Carbohydrate 11, Fiber 3.2, Sugar 5.3, Protein 15.6
TART AND CRUNCHY FRESH TUNA SALAD
Steps:
- Preheat the oven to 350 degrees F.
- Put a large sheet of parchment paper on a baking sheet. Arrange the lemon slices on the parchment, slightly overlapping, covering in an area just larger than the size of the tuna steaks. Season the tuna well on both sides with salt and pepper and arrange them directly on the lemon slices. Sprinkle the zest evenly over the tuna. Bring the 2 long sides of parchment together and fold down over the tuna; fold the ends of the parchment and tuck them under the fish like an envelope. Roast in the oven until cooked through, about 18 to 20 minutes; the tuna should flake easily with a fork and is no longer pink in the center.
- Open the parchment packet and let the tuna cool until it can be handled, then flake it with a fork. Transfer to a serving bowl along with any cooking juices it has released. Add the yogurt, grapes, and walnuts and stir to combine. Season with salt and pepper and freshly squeezed lemon juice, to taste. Serve immediately or refrigerate until ready to eat.
- Cook's Note: Serve this healthy salad on butter lettuce leaves, on a slice of toasted seedy whole wheat bread, with fresh cantaloupe slices, or eat straight out of the refrigerator with a fork!
CRUNCHY TUNA SALAD
My husband and son don't really care for salads, but I can't seem to fix enough of this one. It makes a quick, refreshing lunch. -Pat Ashworth, Elk Grove, California
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the mayonnaise, sour cream, garlic powder, salt and pepper. In a large bowl, combine the lettuce, tuna and peas. Add mayonnaise mixture; toss to coat. Stir in chow mein noodles. Serve immediately.
Nutrition Facts : Calories 338 calories, Fat 20g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 599mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 3g fiber), Protein 19g protein.
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