Molded Tuna And Roasted Pepper Salad Recipes

ROASTED RED PEPPER & TUNA SALAD WITH SHERRY VINEGAR

Roasted red pepper & tuna salad with sherry vinegar image

Ideal as part of a tapas spread, serve this punchy salad, ready in just 15 minutes, alongside fried chorizo, Serrano and bread for easy weekend entertaining

Provided by Good Food team

Time 15m

Number Of Ingredients 8

Ingredients

5-6 whole roasted peppers from a jar, cut into large pieces
80g can sustainable tuna in olive oil, drained and flaked
2 eggs , hard-boiled, peeled and quartered
1 small red onion , chopped
8 black olives , pitted and halved
1 tbsp sherry vinegar
3 tbsp extra-virgin olive oil
2 tbsp chopped flat-leaf parsley

Steps:

Arrange the roasted peppers on a plate. Scatter the tuna, eggs, onion and olives on top. Drizzle over the vinegar and oil, then scatter with parsley and seasoning.

Nutrition Facts : Calories 129 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.85 milligram of sodium

MOLDED TUNA SALAD

Molded Tuna Salad image

This salad is from River Road Recipes originally published by the Junior League of Baton Rouge in 1959. Mrs. Leo Sanchez was acknowledged as the contributor for this easy-to-fix, make-ahead recipe that I see as ideal for a luncheon entree or starter-type salad course for a dinner meal. (Time does not include time for mold(s) to chill till firm). Enjoy

Provided by twissis

Categories Lunch/Snacks

Time 25m

Yield 8 4 oz servings, 8 serving(s)

Number Of Ingredients 7

Ingredients

2 (6 ounce) cans tuna (water-packed)
2 eggs (hard-boiled & chopped)
1/2 cup pimento stuffed olive (chopped)
1 tablespoon onion (minced, or sub chopped chives)
2 tablespoons plain gelatin
1/2 cup cold water
2 cups mayonnaise

Steps:

Using salad oil, lightly grease (or spray w/PAM) a large round mold or 8 individual serving molds. Invert mold(s) on paper towels to allow drainage of any excess oil (Ramekins would work very well w/this).
Combine tuna with eggs, olives & onion.
Soften gelatin in cold water for 5 minutes. Then dissolve over hot water bath, remove from heat & add mayonnaise gradually, stirring constantly.
Fold into tuna mixture, turn into mold(s) & chill till firm.
TO SERVE: Unmold on lettuce leaves or mixed greens & garnish as desired.
NOTE RE SERVING SIZES: The info I have given is based on individual salad servings as part of a meal. As a luncheon entree, I would expect 6 servings from this recipe.

Nutrition Facts : Calories 315.1, Fat 22.9, SaturatedFat 3.8, Cholesterol 84.3, Sodium 455.6, Carbohydrate 14.3, Sugar 3.9, Protein 13.5

TUNA, WHITE BEAN, AND ROASTED PEPPER SALAD WITH CREAM DIJON DRESSING

Tuna, White Bean, and Roasted Pepper Salad with Cream Dijon Dressing image

Categories Salad Bean Fish Mustard Olive No-Cook Quick & Easy Lunch Buffet Mayonnaise Tuna Bell Pepper Lettuce Bon Appétit Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 4 main-course servings

Number Of Ingredients 10

Ingredients

1/4 cup mayonnaise
1/4 cup olive oil
3 tablespoons Dijon mustard
2 tablespoons Champagne vinegar or white wine vinegar
5 cups mixed baby greens
1 15-ounce can small white beans, rinsed, drained
2/3 cup chopped drained roasted red peppers from jar
1/3 cup chopped red onion
1 12-ounce can chunk light tuna
2/3 cup Kalamata olives or other brine-cured black olives, pitted, halved

Steps:

Whisk first 4 ingredients in small bowl. Season dressing with salt and pepper. (Can be made 1 day ahead. Cover; chill.)
Toss greens in large bowl with enough dressing to coat. Place greens in center of 4 plates. Toss beans, red peppers and onion in medium bowl with enough dressing to coat. Top greens with bean mixture, then tuna, dividing equally. Garnish with olives and serve.

WEIGHT WATCHERS ROASTED RED PEPPER TUNA SALAD

Weight Watchers Roasted Red Pepper Tuna Salad image

Make and share this Weight Watchers Roasted Red Pepper Tuna Salad recipe from Food.com.

Provided by Palmtreesbend

Categories Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1/4 cup fat-free mayonnaise
1 tablespoon nonfat sour cream
1/2 tablespoon dill
1/2 medium onion, chopped
1/4 cup roasted red pepper, chopped (packed without oil)
12 ounces water-packed tuna fish, drained

Steps:

Combine all ingredients in a medium bowl until well mixed.
Cover and chill for at least 2 hours.
Yields about 1/2 cup per serving.

Nutrition Facts : Calories 120.8, Fat 1.2, SaturatedFat 0.3, Cholesterol 27.5, Sodium 531.2, Carbohydrate 4.2, Fiber 0.7, Sugar 2, Protein 22.2

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