Tossed Salad With Tuna Fish Recipes

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

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

GARDEN TUNA SALAD

Garden Tuna Salad image

Provided by Food Network Kitchen

Time 25m

Yield 2 servings

Number Of Ingredients 13

Ingredients

1/4 red onion, chopped
1/2 teaspoon freshly grated lemon zest
Juice of 1/2 lemon
1 teaspoon kosher salt
Freshly ground black pepper
3 tablespoons extra-virgin olive oil
4 medium radishes, thinly sliced
1 rib celery, chopped
1/2 kirby cucumber with skin, chopped
1 medium ripe tomato, diced
1/4 cup chopped fresh herbs, such as fresh flat-leaf parsley, dill, and/or basil
3 cups mesclun salad greens
1 (6-ounce) can water-packed tuna, drained

Steps:

Mellow the harsh taste of the raw onion by soaking it in cold water for about 10 minutes.
Meanwhile, put the lemon zest, juice, salt, and pepper in a large bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick vinaigrette. Add the radishes, celery, cucumber, tomato, herbs and greens. Drain the onion and add to the salad. Add the tuna and toss again, keeping the tuna in nice even pieces.
Divide between two plates and serve.
Copyright © 2004 Television Food Network, G.P., All Rights Reserved

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