TASTY TUNA TATER SALAD
This is definitely not your traditional potato salad recipe, but it's delicious! By adding the Italian and ranch dressing to the warm potatoes, the potatoes really soak up a ton of flavor. Adding lemon to the tuna does really help take away some of the "fishy" taste. I really love the crunch you get from the veggies. This salad...
Provided by Pat Morris
Categories Tuna Salads
Time 25m
Number Of Ingredients 13
Steps:
- 1. Place drained, cooked and cubed potatoes in a large bowl.
- 2. Put drained tuna in a small bowl with the 2 teaspoons of lemon juice; stir well and set aside while you add other ingredients to the potatoes. Adding lemon juice helps to get rid of the fishy taste of the tuna.
- 3. Add the sweet relish, mustard, ranch and Italian dressings to potatoes while they are hot. Gently stir to coat the potatoes. Be careful, as they break up if handled roughly while hot.
- 4. Add the tuna and boiled eggs to the potato mixture. Stir in the chopped and minced veggies -onion, celery, carrot and red bell pepper. Add salt and pepper to taste.
- 5. Mix well. Can serve at room temperature or cold. It is even better the next day or two, as the flavors meld in the refrigerator.
- 6. Serve on a bed of lettuce with or without the optional garnishes. Enjoy!!
- 7. ***Optional Garnishes • A sprinkling of shredded Cheddar Cheese • Tri-color tortilla strips placed on top • A couple of Capelle Tomatoes, cut in half and placed on the side of the plate (since tomatoes aren't in season; these seem to have better, fresher taste than some you buy in the stores)
EASY (AND TASTY) TUNA SALAD FOR ONE
I made this up all by myself. My mom and I are big tuna eaters. I eat tuna everyday and I find this to be the EASIEST and TASTIEST way I can possibly make my tuna salad for my lunch everyday. It's very quick and takes me about 5 minutes, it's also low fat and good for you. My mom tells me all the time that she loves it. I enjoy it as well, I eat this tuna salad nearly every day for lunch at school. I eat it with crackers, on bread or plain with some fruit, the Mrs. Dash gives it a great flavor, I always keep Mrs. Dash on hand. I hope you like it. It's a recipe concocted by a 15 year old chef. lol.
Provided by GloriaAnn
Categories Lunch/Snacks
Time 5m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Drain your tuna well.
- Scoop into a bowl with a fork and flake it well with your fork, breaking up the larger chunks of tuna.
- Add remaining ingredients and enjoy.
- Whenever I'm in a hurry I just use the mayonnaise, honey mustard and Mrs. Dash.
- When I have time I add the carrot which gives it a nice crunch.
- Eat it on 2 slices of whole wheat bread, with tortilla chips, or with crackers.
- Sometimes I just eat it plain it tastes just fine that way.
THE BEST TUNA SALAD
While we love many kinds of tuna salad, this classic version tops them all. The crispy celery and red onion give add zest and crunch, while mayonnaise and touch of mustard marry it all together. The lemon juice is optional as it's not traditional, but we strongly recommend it to brighten up the flavors of the final dish.
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 3 to 4 servings
Number Of Ingredients 8
Steps:
- In a small mixing bowl break up the tuna with a fork. Toss with the celery, onion and parsley. Add the mayonnaise, mustard and season with pepper, to taste. Stir to combine. Add lemon juice, to taste, if using.
EASY AND TASTY TUNA SALAD
Great for sandwiches, serving on greens, or halves of ripe tomatoes. The capers and roasted peppers give a really nice flavor that is great for a change from the ordinary.
Provided by PalatablePastime
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients.
- serve on toast, rolls, salad greens, or halves of ripe tomatoes.
Nutrition Facts : Calories 264.5, Fat 15.5, SaturatedFat 2.9, Cholesterol 92.9, Sodium 411.2, Carbohydrate 9, Fiber 0.2, Sugar 2.6, Protein 21.9
TASTY TUNA SALAD
Make and share this Tasty Tuna Salad recipe from Food.com.
Provided by Mysterygirl
Categories One Dish Meal
Time 5m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix all together and serve on a lettuce leaf with crackers.
Nutrition Facts : Calories 78.4, Fat 1.4, SaturatedFat 0.4, Cholesterol 18.1, Sodium 168.7, Carbohydrate 6, Fiber 1.1, Sugar 4.2, Protein 10.4
TASTY TUNA SALAD
Make and share this Tasty Tuna Salad recipe from Food.com.
Provided by Parsley
Categories Lunch/Snacks
Time 15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place tuna in a large bowl and flake well with a fork.
- Add all remaining ingredients (start low with the mayo and work up to desired amount.
- Mix well.
- Chill for at least 2 hours for best flavor.
Nutrition Facts : Calories 207, Fat 6.9, SaturatedFat 1.4, Cholesterol 52.5, Sodium 577.9, Carbohydrate 6.5, Fiber 0.5, Sugar 2.8, Protein 28.4
TUNA SALAD TO TASTE
I never liked Tuna until I met albacore. My mother encouraged me to start experimenting with this tuna to create a tasty salad. This provides a wonderful protein punch at lunchtime.
Provided by Buckwalter
Categories Lunch/Snacks
Time 15m
Yield 1 cup
Number Of Ingredients 7
Steps:
- Note: This recipe is to taste.
- Please increase or decrease any of the ingredients according to your palate.
- Also, use a hand food chopper to dice carrots and pickles (such as Pampered Chef's).
- Use the hand chopper to finely chop the carrots and pickles.
- Place in a medium sized bowl.
- Drain the tuna and remove from can.
- Either flake tuna with a fork or chop with the food chopper.
- Add to bowl.
- Add ground mustard and paprka.
- Combine all ingredients.
- To tuna mixture, add one tablespoon of both Miracle Whip and Sour Cream.
- Combine and add remaining Miracle Whip and Sour Cream if needed to attain your preferred consistency.
- Taste mixture and add any additional spices that suit your palate.
Nutrition Facts : Calories 300.2, Fat 6.6, SaturatedFat 1.8, Cholesterol 77.1, Sodium 1068.1, Carbohydrate 15.7, Fiber 2.4, Sugar 8.5, Protein 42.4
TUNA SALAD WITH ROASTED VEGGIES RECIPE BY TASTY
Here's what you need: green beans, baby potato, lemon, olive oil, salt, pepper, paprika, fresh rosemary, fresh thyme, garlic, red bell pepper, mixed greens salad, hard-boiled egg, balsamic vinaigrette, tuna, celery, greek yogurt, salt, pepper, fresh parsley
Provided by Mercedes Sandoval
Categories Dinner
Yield 2 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 375˚F (190˚C).
- On a baking sheet lined with parchment paper, add the green beans, potatoes, and lemon.
- Drizzle the vegetables with 2 teaspoons of olive oil and season with salt, pepper, paprika, rosemary, thyme, and garlic. Mix until evenly coated.
- Add the bell pepper halves to the center of the baking sheet and drizzle with the remaining teaspoon of olive oil, ½ teaspoon of salt, and ½ teaspoon of pepper.
- Roast for 20 minutes until vegetables are golden brown. Let cool.
- Make the tuna salad: combine the tuna, celery, Greek yogurt, salt, pepper, and parsley in a medium bowl.
- Add a large handful of greens to 2 bowls. Divide the roasted vegetables and bell pepper halves between the bowls. Add a hard-boiled egg, if desired. Scoop the tuna salad into the bell peppers.
- Serve with a balsamic vinaigrette, if desired.
- Enjoy!
Nutrition Facts : Calories 565 calories, Carbohydrate 57 grams, Fat 19 grams, Fiber 9 grams, Protein 41 grams, Sugar 14 grams
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