Tuna Salad Betty Crocker Recipes

SPANISH-STYLE TUNA SALAD

Spanish-Style Tuna Salad image

Looking for a light dinner that can be tossed up in just 10 minutes? Then check out this great tuna salad packed with greens - featuring hints of Spanish cuisine.

Provided by Betty Crocker Kitchens

Categories Entree

Time 10m

Yield 4

Number Of Ingredients 9

Ingredients

8 cups bite-size pieces salad greens
3 tablespoons olive or vegetable oil
4 teaspoons red wine vinegar
1/8 teaspoon salt
Freshly ground pepper
1/2 small red onion, thinly sliced
12 pitted green olives
3 roma (plum) tomatoes, sliced
1 can (6 ounces) tuna in water, drained and flaked

Steps:

Toss salad greens, oil, vinegar, salt and pepper in large bowl.
Add remaining ingredients; toss.

Nutrition Facts : Calories 170, Carbohydrate 5 g, Cholesterol 10 mg, Fat 2, Fiber 2 g, Protein 12 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 510 mg

TUNA-MACARONI SALAD

Tuna-Macaroni Salad image

Perfect for a simple summer supper or as a main-dish potluck contribution, this tuna noodle salad is a comfort food classic that comes together in just 20 minutes. Serve it on a bed of lettuce or other cool, crisp greens, and pair it with some crusty bread for a satisfying and refreshing entrée.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h20m

Yield 6

Number Of Ingredients 11

Ingredients

1 package (7 oz) elbow macaroni
1/2 cup frozen green peas, thawed
2 cans (5 oz each) tuna, drained
1 cup mayonnaise or salad dressing
1 cup shredded Cheddar cheese (4 oz), if desired
1/4 cup sweet pickle relish, if desired
2 teaspoons lemon juice
3/4 teaspoon salt
1/4 teaspoon pepper
1 medium stalk celery, chopped (1/2 cup)
1 small onion, chopped (1/4 cup)

Steps:

Cook macaroni as directed on package, adding peas for last 4 to 6 minutes of cooking; rinse with cold water and drain.
In large bowl, mix macaroni, peas and remaining ingredients. Cover and refrigerate at least 1 hour to blend flavors.

Nutrition Facts : Calories 440, Carbohydrate 31 g, Cholesterol 30 mg, Fat 5 1/2, Fiber 2 g, Protein 14 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving (about 1 cup), Sodium 650 mg, Sugar 2 g, TransFat 0 g

TUNA CHEF'S SALAD

Tuna Chef's Salad image

Spruce up canned tuna with a few ingredients, and this flavorful salad is ready to eat in 10 minutes.

Provided by Betty Crocker Kitchens

Categories Entree

Time 10m

Yield 4

Number Of Ingredients 5

Ingredients

1 bag (9 oz) leafy salad greens (about 6 cups)
2 cans (5 oz each) albacore tuna in water, drained
4 hard-cooked eggs, sliced
1 cup shredded carrots (from 10-oz bag)
3/4 cup Caesar dressing

Steps:

On 4 plates, evenly divide salad greens, tuna, eggs and carrots. Drizzle each with 3 tablespoons dressing.

Nutrition Facts : Calories 400, Carbohydrate 6 g, Cholesterol 245 mg, Fat 5, Fiber 2 g, Protein 23 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 770 mg, Sugar 3 g, TransFat 0 g

WONDERFUL TUNA SALAD

Wonderful Tuna Salad image

Don't let the pineapple throw you; it's delicious. From Prevention® Healthy Cooking.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 10m

Yield 4

Number Of Ingredients 8

Ingredients

1 can (12 oz) water-packed solid white tuna, drained
1/3 cup Yoplait® Fat Free plain yogurt (from 2-lb container)
1 can (4 oz) crushed pineapple, drained
1 stalk celery, finely chopped (1/3 cup)
1/4 cup sweet pickle relish
1/4 cup chopped pecans
1 teaspoon yellow mustard
1/8 teaspoon ground cinnamon

Steps:

In a medium bowl, mix tuna, yogurt, pineapple, celery, relish, pecans, mustard, and cinnamon.

Nutrition Facts : Calories 180, Carbohydrate 11 g, Cholesterol 25 mg, Fat 1, Fiber 1 g, Protein 22 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 420 mg, Sugar 9 g, TransFat 0 g

ITALIAN BEAN AND TUNA SALAD

Italian Bean and Tuna Salad image

For a new take on tuna, team it with a variety of colorful veggies.

Provided by By Betty Crocker Kitchens

Categories Lunch

Time 30m

Yield 4

Number Of Ingredients 10

Ingredients

1 can (19 or 15 oz) Progresso™ cannellini beans or 1 can (16 oz) navy beans, drained, rinsed
1 can (6 oz) white tuna in water, drained, flaked
1 cup frozen cut green beans, cooked, rinsed with cold water
1 cup chopped celery
1/2 cup chopped red bell pepper
3 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
1/2 cup reduced-calorie or fat-free Italian dressing
1/2 teaspoon dried oregano leaves
Lettuce leaves, if desired

Steps:

In medium bowl, mix all ingredients except lettuce. Refrigerate 10 minutes to blend flavors.
Just before serving, place lettuce in serving bowl; spoon salad on lettuce.

Nutrition Facts : Calories 270, Carbohydrate 33 g, Cholesterol 10 mg, Fiber 8 g, Protein 20 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 4 g, TransFat 0 g

TUNA SALAD (BETTY CROCKER?)

Tuna Salad (Betty Crocker?) image

This is the tuna salad recipe I've had on a post-it note for ages.I think it came from a BC cookbook. I did a cursory search and couldn't find one with these ingredients. I make 4-6x the recipe as an appetizer, and we occasionally have leftovers for a sandwich or two the next day. I chop my veggies very finely so that it works as a salad and as a sandwich builder. Also, when I double (or more) the recipe, I use half tuna in water and half tuna in oil for more flavor.

Provided by Lighty

Categories Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

6 ounces tuna
1/2 cup celery, finely diced
1/2 cup scallion, finely diced
1 tablespoon lemon juice
1/8 teaspoon black pepper
2 eggs, hard boiled, finely diced
1/3 cup mayonnaise
2 tablespoons sweet pickle relish or 2 tablespoons bell peppers, finely diced

Steps:

Combine the first 5 ingredients.
Add eggs.
(a quick way to chop - use an egg slicer 3 times: after the first time, rotate the egg horizontally, like the hand of a clock, after the second, rotate around its axis, like turning a door knob).
Add enough mayo for a barely - moist salad (the veggies and tuna will give off liquid, so add a little less than you think you'll need).
Add relish/bell pepper.
Add salt to taste.
Refrigerate several hours for flavors to meld.

Nutrition Facts : Calories 190, Fat 11.1, SaturatedFat 2.3, Cholesterol 114.2, Sodium 264.1, Carbohydrate 9.1, Fiber 0.6, Sugar 4.2, Protein 13.6

GREEK TOSSED PASTA SALAD

Greek Tossed Pasta Salad image

For a summer-ready pasta salad that pairs well with any grilling menu or for a quick potluck pleaser, try this 30-minute pasta. It gets a head start with Suddenly Salad and goes Greek with feta, olives and tomatoes.

Provided by Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 10

Number Of Ingredients 8

Ingredients

1 box Betty Crocker™ Suddenly Salad® classic pasta salad mix
Water and oil called for on salad mix box
4 cups torn romaine lettuce
2 medium tomatoes, coarsely chopped (1 1/2 cups)
1 small cucumber, coarsely chopped (1 cup)
1/2 cup thinly sliced red onion, slices cut in half
1 can (2 1/4 oz) sliced ripe olives, drained
4 oz crumbled feta cheese (1 cup)

Steps:

Make pasta as directed on box.
In large bowl, stir together seasoning mix, water and oil. Stir in pasta and remaining ingredients except cheese. Sprinkle with cheese. Serve immediately, or refrigerate.

Nutrition Facts : Calories 160, Carbohydrate 20 g, Cholesterol 10 mg, Fat 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 540 mg, Sugar 2 g, TransFat 0 g

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