Vegetable Tuna Salad Recipes

VEGGIE-LOADED TANGY TUNA SALAD

Veggie-Loaded Tangy Tuna Salad image

Provided by Food Network

Time 10m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 (12-ounce) can or pouch albacore tuna packed in water, drained and flaked
1 cup finely chopped red and yellow bell peppers
1/2 cup finely chopped carrots
1/2 cup finely chopped celery
2/3 cup fat-free mayonnaise
1 tablespoon plus 1 teaspoon honey mustard
2 teaspoons sweet relish
1/8 teaspoon salt
1/8 teaspoon black pepper
Cut bell peppers (for scooping)
Lettuce leaf "cups"

Steps:

Place flaked tuna in a medium bowl. Add veggies and mix well. Add mayo, honey mustard, relish, salt, and black pepper. Mix thoroughly. Season with more salt and black pepper, to taste, if you like. Mmmmmm!

VEGETABLE TUNA SALAD

Vegetable Tuna Salad image

My mom use to make this salad growing up. Its great with crackers or on tostadas with shredded cabbage on top. You could easily add 2 cups of noodles and make this a tuna pasta salad.

Provided by mamadelogan

Categories Lunch/Snacks

Time 10m

Yield 1/3 cup each, 3 serving(s)

Number Of Ingredients 8

Ingredients

15 ounces mixed vegetables (drained)
2 (6 ounce) cans tuna (drained and flaked)
1/3 cup onion, chopped (green or red or white works fine)
1/2 cup mayonnaise
2 -3 tablespoons cilantro (basil or parsley work fine as well)
2 plum tomatoes, chopped
1/4 teaspoon kosher salt (or to taste)
1/8 teaspoon black pepper (or to taste)

Steps:

Combine all ingredients in bowl; mix well to combine. refrigerate for at least one hour to allow all the flavors to meld. The longer the better.
Enjoy!

Nutrition Facts : Calories 400.7, Fat 19.1, SaturatedFat 3.4, Cholesterol 53.2, Sodium 682.2, Carbohydrate 26, Fiber 5, Sugar 7.8, Protein 31

VEGGIE TUNA SALAD

Veggie Tuna Salad image

Three-fourths veggies to one-fourth tuna. Spicy and wholesome! Great on whole wheat pita pockets with spring mix salad tucked in. Spoon onto crackers or make into sandwich; could be mixed into cooled spiral pasta.

Provided by Sara s

Categories Salad Seafood Salad Recipes Tuna Salad Recipes

Time 25m

Yield 8

Number Of Ingredients 8

Ingredients

3 (5 ounce) cans tuna, drained
½ jicama root, peeled and diced
½ cup mayonnaise, or as needed
7 tablespoons prepared mustard
3 stalks celery, finely chopped
¼ cup freshly chopped parsley
3 radishes, cut into matchsticks
2 tablespoons steak seasoning

Steps:

Mix tuna, jicama, mayonnaise, mustard, celery, parsley, radishes, and steak seasoning in a bowl until well blended.

Nutrition Facts : Calories 143.6 calories, Carbohydrate 9.3 g, Cholesterol 18 mg, Fat 6 g, Fiber 2.8 g, Protein 13.3 g, SaturatedFat 0.9 g, Sodium 984.7 mg, Sugar 2.1 g

TUNA AND VEGETABLE SALAD

Tuna and Vegetable Salad image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 20m

Yield 6 servings

Number Of Ingredients 10

Ingredients

8 ribs celery from the heart with leafy tops, chopped
6 plum tomatoes, chopped
One 15-ounce can chick peas, drained
1 medium onion, chopped
A handful flat-leaf parsley leaves, coarsely chopped
1/2 cup pitted black olives, coarsely chopped
Two 6-ounce cans Italian tuna, drained
2 lemons
1/3 cup olive oil
Salt and freshly ground black pepper

Steps:

In a bowl combine celery, tomatoes, chick peas, onions, parsley and olives. Flake tuna and add to the salad. Dress salad with juice of 2 lemons and about 1/3 cup olive oil. Season the salad with salt and pepper and toss.

VEGETARIAN TUNA SALAD

Vegetarian Tuna Salad image

A friend passed this on from an old cookbook, and I love it! It doesn't taste exactly like tuna, but it's similar. It's great for a sandwich, very easy to make, and high in protein. If you're trying to make it super healthy, go for low-fat mayo.

Provided by filaughn

Categories Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 (1 lb) can great northern bean, rinsed and drained
2 tablespoons onions, finely chopped
2 tablespoons sweet pickle relish
1/3 cup celery, finely chopped
1 tablespoon mayonnaise
1 teaspoon mayonnaise
1 dash garlic powder
salt
pepper

Steps:

Put beans in a medium-sized bowl and mash well.
Add remaining ingredients and mix well.
Chill for several hours before serving.

MAIN DISH SALAD WITH TUNA AND VEGETABLES

Main Dish Salad with Tuna and Vegetables image

For the past couple of decades restaurant menus have named any salad that features tuna, whether fresh or canned, raw or cooked, a Niçoise salad. Few of them resemble the traditional summer salad of Nice made with tomatoes and thin-skinned green peppers, cucumbers and other local vegetables such as fava beans and baby artichokes, olives, anchovies, hard-cooked eggs and oil-packed tuna. I often make a meal of a tuna, potato and vegetable salad. If tomatoes are out of season, I shred a carrot; and if green beans don't look good I use broccoli. Make sure to include lots of minced fresh herbs.

Provided by Martha Rose Shulman

Time 30m

Yield Serves 4 to 6 as a main dish

Number Of Ingredients 14

Ingredients

2 tablespoons red or white wine vinegar or sherry vinegar
1 tablespoon fresh lemon juice
1 small garlic clove, finely minced or pureed in a mortar and pestle
Salt and freshly ground pepper to taste
1 teaspoon Dijon mustard
1/2 cup extra virgin olive oil (can substitute some yogurt for some of the olive oil for a low-fat dressing)
1 pound medium-size Yukon gold or red bliss potatoes, cut in 1/2 inch dice
1 6 1/2-ounce can olive oil packed or water-packed light (not albacore) tuna, drained
1 red or green pepper, cut in thin slices
3 or 4 tomatoes, cut in wedges, or 1/2 pound carrots, shredded or cut in thin wide strips using a vegetable peeler
1/2 pound green beans, trimmed and cut in half if long, or broccoli florets
2 hard-cooked eggs, peeled and cut in wedges
1 small head of Boston lettuce, romaine heart, or 4 to 5 cups mixed baby salad greens, washed and dried
2 to 4 tablespoons chopped fresh herbs, such as parsley, basil, tarragon, chives, marjoram

Steps:

In a small bowl or pyrex measuring cup, whisk together the vinegar and lemon juice with the garlic, salt, pepper, and Dijon mustard. Whisk in the olive oil and yogurt if using.
Steam the potatoes above 1 inch simmering water for 10 to 15 minutes, until tender. Transfer to a large salad bowl, aand season with salt and pepper. Add the tuna and while the potatoes are hot toss with 1/4 cup of the dressing. Season with salt and pepper to taste.
If using green beans, bring a pot of generously salted water to a boil, and fill a bowl with ice water. Add the green beans to the boiling water and cook 4 to 5 minutes, until just tender. Transfer to the ice water, cool and drain. Dry on paper towels. If using broccoli, steam for 5 minutes, refresh with cold water, and dry on paper towels. Add the cooked vegetables to the salad bowl, along with the red or green pepper, carrots if using, and half the herbs, and toss together with another 1/4 cup of the dressing.
Assemble the salad: Either add the remaining ingredients to the salad bowl and toss with the remaining dressing, or toss the salad greens and remaining herbs with the remaining dressing and pile onto a platter or wide salad bowl. Top with the potato-tuna-vegetable mixture and garnish with the tomatoes, olives and eggs.

Nutrition Facts : @context http, Calories 438, UnsaturatedFat 18 grams, Carbohydrate 41 grams, Fat 23 grams, Fiber 10 grams, Protein 18 grams, SaturatedFat 4 grams, Sodium 873 milligrams, Sugar 3 grams, TransFat 0 grams

TUNA VEGETABLE MACARONI SALAD

Tuna Vegetable Macaroni Salad image

A really great salad! Make sure to leave in the fridge for a minimum of 4 or more hours before serving. All ingredients can be adjusted to suit taste. I just use 2 small cans of tuna, or one realy large can, it really almost equals 2 cups, you can add in more if desired.

Provided by Kittencalrecipezazz

Categories Tuna

Time 4h

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 (8 ounce) package macaroni-style pasta, cooked to firm-tender and drained well
2 cups solid white tuna, drained
1 (10 ounce) package frozen mixed vegetables, cooked drained and cooled
1/2 cup diced celery
1/2 cup sweet gherkin, chopped
4 hard-boiled eggs, coarsley chopped
1/4 cup finely chopped onion
1/4 cup sweet relish (or to taste)
1 -2 tablespoon prepared yellow mustard
1 cup mayonnaise (can use more if desired, Hellman's is best)
salt and pepper

Steps:

In a small bowl, mix together the mayo, mustard, sweet relish, salt and pepper; mix well to combine, adjust all ingredients to suit taste.
In a large bowl,toss together the cooked and cooled pasta, well drained tuna, cooled vegetables, celery, sweet gherkins, chopped eggs and onion; mix well to combine.
Mix in the mayonnaise mixture; toss well to combine.
Season with more salt and pepper if desired.
Cover and refrigerate for 4 or more hours.

Nutrition Facts : Calories 413.3, Fat 17.6, SaturatedFat 3.2, Cholesterol 151.5, Sodium 590.3, Carbohydrate 54.1, Fiber 3.9, Sugar 7.7, Protein 11.5

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