Tossed Italian Salad With Tuna 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

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

CHOPPED SALAD WITH TUNA

Chopped Salad with Tuna image

The secret to making a great chopped salad is to cut the ingredients into chunks that are all the same size and to include contrasting textures. Instead of using tuna, try leftover cooked chicken.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Time 25m

Number Of Ingredients 9

Ingredients

2 tablespoons white-wine vinegar
Salt and pepper
1/4 cup olive oil
1 head romaine lettuce (about 1 pound), chopped into 1-inch pieces
1 can (15 1/2 ounces) chickpeas, drained and rinsed
1 can (6 ounces) tuna in oil, drained and flaked
1/2 cup black olives (about 20), such as Kalamata, Gaeta, or Nicoise, pitted and slivered
1/2 red onion, cut into 1/4-inch pieces
2 cups fresh curly parsley, coarsely chopped

Steps:

Place vinegar in a large salad bowl. Add 1/4 teaspoon salt and 1/2 teaspoon pepper. Slowly add the oil in a steady stream, whisking to emulsify.
Add the remaining ingredients to the bowl, and toss well to combine.

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 :

TOSSED ITALIAN GARDEN SALAD

Tossed Italian Garden Salad image

A fresh garden salad with homemade Italian-style dressing is the perfect accompaniment to my special lasagna. Nicely seasoned with garlic, herbs and a hint of lemon, the dressing is our family's favorite. As soon as the jar is empty, I make more. -Evelyn Gebhardt, Kasilof, Alaska

Provided by Taste of Home

Categories Lunch Side Dishes

Time 10m

Yield 10 servings.

Number Of Ingredients 13

Ingredients

6 tablespoons olive oil
2 tablespoons vinegar
2 tablespoons lemon juice
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon onion salt
1/4 teaspoon dried oregano
1/4 teaspoon ground mustard
1/4 teaspoon paprika
Dash dried thyme
8 cups torn salad greens
Sliced cucumbers, quartered cherry tomatoes and shredded carrot

Steps:

in a jar with a tight-fitting lid, combine the first 11 ingredients; shake well. Refrigerate for 2 hours. Just before serving, combine the greens, cucumbers, tomatoes and carrots in a salad bowl. Drizzle with dressing; toss to coat.

Nutrition Facts : Calories 82 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 175mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein.

TOSSED SALAD WITH TUNA FISH

Tossed Salad with Tuna Fish image

Make and share this Tossed Salad with Tuna Fish recipe from Food.com.

Provided by mutantstar

Categories One Dish Meal

Time 10m

Yield 1 serving(s)

Number Of Ingredients 8

Ingredients

2 ounces tuna in water, drained
2 macadamia nuts, chopped
1/4 head red leaf lettuce or 1/4 head romaine lettuce
1/2 medium apple, cored and cubed
1/3 cup mandarin orange, canned in water and drained
1 teaspoon low-fat mayonnaise
1 teaspoon lemon juice, fresh or bottled
1/2 cup plain yogurt

Steps:

Combine lettuce, apple cubes, mandarin oranges, tuna and macadamia nuts in a large salad bowl.
Blend mayonnaise, yogurt and lemon juice in a small cup to create dressing.
Pour dressing over the salad and toss.

Nutrition Facts : Calories 238.9, Fat 6.7, SaturatedFat 3.1, Cholesterol 40.9, Sodium 302.1, Carbohydrate 26.2, Fiber 3.6, Sugar 20.3, Protein 20.1

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-STYLE TUNA SANDWICH

Italian-Style Tuna Sandwich image

Though an American cook (or even a French one) usually adds mayonnaise to the bowl when dressing canned tuna for a sandwich, Italian cooks invariably anoint theirs with olive oil instead. Capers, olives and anchovy often join the festivities; here they are combined with garlic and parsley to make a zesty salsa verde. Choose the best quality Italian or Spanish canned tuna-the extra cost is well worth it. The other essential ingredient is freshly baked bread, like a good crisp baguette or crusty ciabatta roll.

Provided by David Tanis

Categories dinner, lunch, quick, sandwiches, main course

Time 15m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 cup Italian parsley leaves, washed and dried
1/2 cup extra-virgin olive oil, plus more as needed
2 garlic cloves, minced
1/4 cup roughly chopped green olives, such as Castelvetrano
3 or 4 anchovy fillets, chopped
1 tablespoon chopped capers
Zest of 1 lemon
Pinch of crushed red pepper
Salt and pepper
1 baguette or 4 ciabatta rolls
Handful of lettuce leaves, arugula or watercress
8 ounces best quality oil packed tuna, drained, in large chunks
4 hard-boiled eggs
Salt and pepper
1 serrano chile, thinly sliced, optional

Steps:

Make the salsa verde: Whiz parsley leaves and 1/2 cup oil in a food processor or blender to a pesto-like consistency, then transfer to a small bowl. (Alternatively, chop parsley by hand and combine with oil.) Add garlic, chopped olives, anchovies, capers, lemon zest and red pepper to parsley mixture and stir well. Season with salt if necessary and freshly ground black pepper to taste. Thin with more oil as desired.
Cut baguette crosswise into 4 equal pieces, then split each lengthwise with a serrated knife. (If using rolls, split each lengthwise.) For each sandwich, lay bread flat, crust side down. Spread cut sides with 2 tablespoons salsa verde. Put a few lettuce leaves on 1 piece of bread and arrange 2 ounces of tuna over lettuce. Top tuna with 1 egg, quartered. Season egg lightly with salt and pepper. Add sliced serrano chile, if using. Drizzle with a little more salsa verde, then press sandwich closed.

Nutrition Facts : @context http, Calories 530, UnsaturatedFat 29 grams, Carbohydrate 19 grams, Fat 38 grams, Fiber 3 grams, Protein 26 grams, SaturatedFat 6 grams, Sodium 725 milligrams, Sugar 2 grams

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