Italian Tuna Salad Toss Recipes

ITALIAN TUNA SALAD

Italian Tuna Salad image

This vibrant Italian Tuna Salad is one of the best things you can do with canned tuna. Easy, healthy recipe with Greek yogurt. No mayo needed!

Provided by Erin Clarke / Well Plated

Categories Salad

Time 25m

Number Of Ingredients 14

Ingredients

1/3 cup finely chopped dry-packed sun-dried tomatoes or oil-packed sun-dried tomatoes*
1 15-ounce can cannellini beans (rinsed and drained, divided)
1/2 cup non-fat plain Greek yogurt
2 tablespoons extra virgin olive oil
Zest and juice of 1 small lemon (about ¾ teaspoon zest and 3 tablespoons juice)
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon onion powder
12 ounces (dry weight) canned wild caught solid pack tuna in water
3 stalks celery (finely diced)
3 tablespoons capers (rinsed and drained)
2 tablespoons finely chopped fresh parsley
English muffins or whole grain bread (optional for serving)
Greens (such as spinach, arugula, or chopped romaine (optional for serving))

Steps:

Place the dry-packed sun-dried tomatoes in a small bowl and cover with hot water. Set aside to reconstitute while you prepare the rest of the salad.
To a food processor fitted with a steel blade, add 3/4 cup of the beans and the Greek yogurt. Blend until the beans start to become broken up and combined with the yogurt, stopping to scrape down the bowl as needed. Add the olive oil, lemon zest and juice, salt, pepper, and onion powder. Process until smooth, scraping down the bowl once or twice as needed.
In a large mixing bowl, flake the tuna, leaving it fairly chunky. Add the celery, capers, parsley, and remaining beans.
Drain the sun-dried tomatoes and pat dry. Add them to the bowl with the tuna mixture.
Pour the Greek yogurt dressing over the top. With a spatula, gently stir to combine. Switch to a fork, continuing to stir and using the fork to break apart any clumps of ingredients that are sticking together, until the ingredients are evenly distributed.
Serve however you like: open face on toasted English muffins or toasted bread topped with arugula (our favorite), on whole grain bread with arugula or spinach as a sandwich, over a bed of greens, or however you like.

Nutrition Facts : ServingSize 1 (of 6), Calories 199 kcal, Carbohydrate 20 g, Protein 19 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 21 mg, Fiber 4 g, Sugar 3 g

ITALIAN-STYLE TUNA SALAD

Italian-Style Tuna Salad image

Italian bread, tomato cubes, capers, tuna, olive oil, olives, onion, and cucumber make this an extravagant and exotic salad!

Provided by BR Cook

Categories Salad Seafood Salad Recipes Tuna Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 10

Ingredients

3 tablespoons olive oil
1 tablespoon red wine vinegar
salt and ground black pepper to taste
2 slices Italian bread, cubed
3 tomatoes, cut into small pieces
1 medium cucumber, peeled and thinly sliced
1 small onion, thinly sliced
1 (5 ounce) can tuna, drained
20 black olives
1 tablespoon capers

Steps:

Mix olive oil, red wine vinegar, salt, and pepper together for the dressing.
Mix bread, tomatoes, cucumber, onion, tuna, olives, and capers together gently. Pour dressing on top and serve.

Nutrition Facts : Calories 217.9 calories, Carbohydrate 14.7 g, Cholesterol 9.4 mg, Fat 13.7 g, Fiber 3 g, Protein 10.7 g, SaturatedFat 2 g, Sodium 402.1 mg, Sugar 4.6 g

ITALIAN TUNA TOSS

Italian Tuna Toss image

Betty Crocker Healthy Heart Cookbook shares a recipe! Easy to throw together, this veggie-packed salad will wow your dinner guests.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 15m

Yield 6

Number Of Ingredients 7

Ingredients

1 bag (1 lb) fresh cauliflower florets or 1 small head cauliflower, separated into florets (3 cups)
1 bag (10 oz) mixed salad greens or 1 small bunch curly endive, romaine or chicory, torn into bite-size pieces
1 cucumber, sliced
2 cans (5 oz each) tuna, drained
1 jar (2 oz) diced pimientos, drained (1/4 cup)
1/3 cup Italian dressing
1/4 cup Betty Crocker™ Bac~Os® bacon flavor bits or chips

Steps:

Toss all ingredients except dressing and bacon flavor bits in large salad bowl; refrigerate.
Just before serving, toss with dressing and bacon flavor bits.

Nutrition Facts : Calories 165, Carbohydrate 10 g, Cholesterol 20 mg, Fiber 4 g, Protein 19 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 420 mg

TOSSED ITALIAN SALAD WITH TUNA

Tossed Italian Salad with Tuna image

Drizzle on dressing to complete our Tossed Italian Salad with Tuna! Artichoke hearts, mozzarella and more give this tossed Italian salad its Italian cred.

Provided by My Food and Family

Categories Home

Time 15m

Yield Makes 4 servings.

Number Of Ingredients 7

Ingredients

3 plum tomatoes, sliced
1 can (14 oz.) artichoke hearts, drained, coarsely chopped
1 can (12 oz.) white tuna in water, drained, flaked
1 bag (10 oz.) salad greens
1/2 lb. fresh green beans, cooked, drained and halved (2 cups)
1 cup KRAFT 2% Milk Shredded Mozzarella Cheese
1/2 cup KRAFT Italian Roasted Red Pepper Dressing

Steps:

Toss all ingredients except dressing in large bowl.
Add dressing just before serving; mix lightly.

Nutrition Facts : Calories 260, Fat 7 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 35 mg, Sodium 1150 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 26 g

ITALIAN TUNA SALAD TOSS

Italian Tuna Salad Toss image

Gather ingredients, layer, then eat! This Italian Tuna Salad Toss is just that simple-and it's a Healthy Living recipe, too!

Provided by My Food and Family

Categories Home

Time 10m

Yield Makes 6 servings.

Number Of Ingredients 6

Ingredients

1 bag (10 oz.) salad greens
1 can (14 oz.) artichoke hearts, drained, quartered
1 can (9-1/4 oz.) tuna in water, drained, flaked
1/2 lb. fresh green beans, cooked, drained
1 cup sliced plum tomatoes
1 cup KRAFT Fat Free Italian Dressing

Steps:

Cover serving platter with greens.
Arrange artichokes, tuna, beans and tomatoes over greens.
Drizzle with dressing just before serving.

Nutrition Facts : Calories 100, Fat 1 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 10 mg, Sodium 630 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 12 g

ITALIAN TUNA SALAD

Italian Tuna Salad image

We like to replace mayonnaise with heart-healthy olive oil in our tuna salad.

Provided by Food Network Kitchen

Time 45m

Yield 3 servings

Number Of Ingredients 12

Ingredients

4 sun-dried tomatoes
1/4 red onion, minced
1 (12-ounce) can solid white albacore tuna in water, drained
1 rib celery, chopped
1/4 cup pitted nicoise olives
1 tablespoon capers, rinsed
2 tablespoons extra-virgin olive oil
1 teaspoon finely grated lemon zest
Juice of 1/2 a lemon
2 tablespoons chopped fresh basil leaves
Kosher salt and freshly ground black pepper
Serving suggestions: whole grain bread or bountiful greens.

Steps:

Cover the sun-dried tomatoes with hot water in a bowl. Set aside until soft, about 20 minutes, then drain, chop, and put in a medium bowl. To mellow the minced onion, soak it in cold water for 10 minutes, then drain it well, pat dry and add to the tomatoes.
Add the tuna, breaking it into large chunks, along with the celery, olives, and capers, and toss to combine. Add the olive oil, lemon zest and juice, and basil and toss again. Season, to taste, with salt and pepper. Serve cold, with bread or greens, if desired.

Nutrition Facts : Calories 230 calorie, Fat 15 grams, SaturatedFat 3 grams, Carbohydrate 4 grams, Fiber 1 grams, Protein 29 grams

ITALIAN TUNA SALAD

Italian Tuna Salad image

Provided by Valerie Bertinelli

Categories main-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

3 tablespoons mayonnaise
1 tablespoon capers, chopped
1 tablespoon sweet pickle relish
1 1/2 teaspoons Dijon mustard
2 slices jarred sweet and hot cherry peppers, chopped
2 slices jarred sweet and hot cherry peppers, chopped
1 to 3 kalamata or nicoise olives, pitted and chopped
1 hard-boiled egg, chopped
One 7-ounce jar Italian tuna packed in oil, drained
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
White bread, such as Wonder Bread, crusts removed and quartered, for serving
Sesame crackers, for serving

Steps:

In a bowl combine the mayo, capers, relish, mustard, peppers, olives, eggs and tuna. Mix to combine. Season with salt and pepper. Serve on the quartered white bread and the sesame crackers.

ITALIAN TOSSED SALAD

Italian Tossed Salad image

From Bellville, Ohio, Gayle Parker sent a snappy recipe for Italian Tossed Salad that pressed-for-time cooks can squeeze into any menu. Simple and colorful, it complements a casual lunch or a fancy holiday dinner, she writes. It's a little different from plain old iceberg lettuce and tomatoes. Canned kidney beans add protein and texture, and the pepperoni and other fixings give it a fresh zesty taste. I belong to a camping club that meets monthly, says Gayle. This salad is easy to prepare in our compact motor home kitchen, so I often take it to our potluck suppers.

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 8 servings.

Number Of Ingredients 7

Ingredients

1 package (12 ounces) ready-to-serve salad greens
1 cup shredded mozzarella cheese
1 cup canned kidney beans, drained
1 cup diced pepperoni
1/4 cup chopped onion
2 medium tomatoes, diced
1/4 to 1/2 cup Italian salad dressing

Steps:

In a salad bowl, combine the salad greens, cheese, beans, pepperoni, onion and diced tomatoes. Drizzle with dressing; toss to coat.

Nutrition Facts :

ITALIAN TUNA SALAD TOSS (DIABETIC)

Italian Tuna Salad Toss (Diabetic) image

This sounds like it would be a great lunch-time salad. Cooking time does not include time to cook the green beans. From the American Diabetes Association.

Provided by lazyme

Categories Tuna

Time 10m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

1 (10 ounce) package salad greens
1 (14 ounce) can artichoke hearts, drained, quartered
9 1/4 ounces tuna in water, drained, flaked
1/2 lb green beans, cooked, drained
1 cup plum tomato, sliced
1 (8 ounce) bottle kraft fat-free Italian salad dressing

Steps:

Place greens on serving platter.
Arrange artichokes, tuna, beans, and tomatoes over greens.
Top with dressing.
Serving size: 2 cups.
Exchanges Per Serving: 2 Vegetable, 1 Lean Meat.

Nutrition Facts : Calories 133.8, Fat 2, SaturatedFat 0.5, Cholesterol 20, Sodium 835.7, Carbohydrate 15.9, Fiber 6.1, Sugar 5.7, Protein 15.1

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