Tuna Salad With Sprouts Recipes

TUNA SALAD WITH SPROUTS

Tuna Salad with Sprouts image

Number Of Ingredients 12

Ingredients

2 7oz cans tuna packed in oil, drained
1/2 apple, diced
2 tbsp minced red onion
2 tbsp finely diced celery
1 tbsp capers, minced
1 tbsp minced parsley
1/3 cup mayonnaise
1 tbsp Dijon mustard
1 tsp lemon juice
8 slices whole grain bread
1 cup sprouts
4 bib lettuce leaves

Steps:

In a medium bowl, break up tuna with a fork. Toss with apple, onion, celery, capers and parsley. Add mayonnaise, mustard and lemon juice. Stir to combine.
To make sandwiches, lay lettuce on bread and divide tuna salad and sprouts evenly.

TANGY TUNA SALAD

Tangy Tuna Salad image

This tuna salad gets its bright flavor from two good-for-you ingredients: Greek yogurt and shredded apple.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Number Of Ingredients 8

Ingredients

3 tablespoons mayonnaise
1 tablespoon nonfat plain Greek yogurt
1 teaspoon grated lemon zest plus 1 tablespoon juice
Salt and pepper
1 can (5 ounces) solid light tuna packed in water, drained and flaked
1 stalk celery, halved lengthwise and thinly sliced
1/2 Granny Smith apple, peeled and grated
Whole-wheat bread, red onion, cucumber, and alfalfa sprouts, for serving

Steps:

Whisk together mayonnaise, yogurt, and lemon zest and juice; season with salt and pepper. Stir in tuna, celery, and apple. Serve with bread, onion, cucumber, and sprouts.

Nutrition Facts : Calories 291 g, Fat 9 g, Fiber 1 g, Protein 41 g, SaturatedFat 2 g

MARINATED TUNA WITH SPICED SPROUTS

Marinated Tuna with Spiced Sprouts image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 pound skinless, boneless tuna, such as Hawaiian yellow fin
1/2 cup rice wine vinegar
2 1/2 tablespoons soy sauce
2 tablespoons mirin
2 tablespoons freshly grated ginger
2 (2ounce) packages daikon spiced sprouts, roots trimmed
1/2 medium red onion, shredded

Steps:

Using a sharp, wet knife, thinly slice tuna along grain using a long, horizontal sawing motion. The easiest way to do this is to press the fish down with one hand and cut slices off the top. Cover four serving plates with tuna. The lined plates may be reserved in refrigerator, covered with plastic wrap, up to 4 hours.
Mix vinegar, soy sauce, mirin, and ginger in a small bowl and spread about 2 tablespoons over each serving, evenly coating fish. Divide sprouts and arrange in a small fan on the side of each plate. Divide the red onion and place in a small mound at root end of sprouts. Spoon a bit of dressing over sprouts and serve immediately.

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