Yolies Unique Tuna Salad Recipes
CLASSIC TUNA SALAD SANDWICH
Here is Craig Claiborne's version of the classic lunchbox staple. Celery, red onion and red bell pepper add crunch; capers and lemon juice lend a little tang.
Provided by The New York Times
Categories easy, lunch, quick, snack, weekday, sandwiches, main course
Time 5m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- In a medium bowl, combine the tuna, mayonnaise, celery, onion, bell pepper, capers and lemon juice. Mix with a fork until thoroughly combined. Season to taste with salt and pepper. Serve on the sandwich bread of your choice.
SCARLETT'S TUNA SALAD
For when it's too hot to cook, there's the chef Scarlett Lindeman's tuna salad - the same one she serves at her Mexico City restaurant, Cicatriz. Made with high-quality, oil-packed tuna, the salad is fresh, juicy, bright and summery, composed with cucumbers, avocado, pickled onion and lots of herbs. Don't be afraid to season the cucumbers generously with salt at the start, and to season more as you build the layers of the salad. The dish is so simple that seasoning it well is key.
Provided by Tejal Rao
Categories easy, weeknight, salads and dressings, main course
Time 1h15m
Yield Serves 4 as a side or 2 as dinner
Number Of Ingredients 15
Steps:
- In a clean glass jar with a tightfitting lid, mix vinegar, sugar and 1 teaspoon kosher salt with 1/2 cup hot water. Shake until sugar is dissolved. Bring a pot of water to the boil, and add the onions. Let it sit for just a few seconds in the hot water, then drain well and transfer onions to the jar with the vinegar. The pickled onions will be ready to use in an hour, or can be made ahead and kept in the fridge for up to a week.
- In a large mixing bowl, dress the cucumber and spring onions with the remaining kosher salt and lime juice. It should be fairly wet. Pour into a deep serving plate or a wide bowl, along with any extra liquid at the bottom of the bowl.
- Spoon tuna out of the oil, and use your hands to break it into bite-size pieces, directly into the now-empty mixing bowl. Add avocado, 3 tablespoons of pickled red onion and 1 tablespoon of pickling liquid from the jar, and mix gently with your hands to dress. Scatter over the cucumber mixture, and season with finishing salt and black pepper. Cover with torn herbs, and generously drizzle everything with olive oil. Eat right away, with spoons.
Nutrition Facts : @context http, Calories 311, UnsaturatedFat 17 grams, Carbohydrate 18 grams, Fat 21 grams, Fiber 6 grams, Protein 15 grams, SaturatedFat 3 grams, Sodium 660 milligrams, Sugar 7 grams
TUNA WITH CAPERS, OLIVES AND LEMON
This is not your mother's mayonnaise-laden tuna salad, but it's just as easy to prepare. Here's what you do: stir together some canned tuna, garlic, lemon juice, red onion, black olives, capers and fresh parsley, then spread it on buttered toast. Top it off with a round of ripe tomato or slivers of avocado and another slice of toast. That's it. If you want to make it into a dip, toss the mixture into a food processor with a few tablespoons of softened butter and a bit more olive oil. Purée until smooth and creamy and serve with carrots, fennel, bell pepper and seeded crackers. If you have a tin of sardines taunting you from inside your cabinet, we bet this recipe would work equally well with those.
Provided by Melissa Clark
Categories easy, lunch, quick, weekday, appetizer
Time 10m
Yield 4 sandwiches or 8 appetizer servings
Number Of Ingredients 11
Steps:
- In a large bowl, mash garlic with the back of a spoon. Whisk in the lemon juice and 5 tablespoons of olive oil. Combine with the tuna, onion, olives, capers, herbs and salt to taste.
- Serve on buttered toast for sandwiches, or make into a dip: Pulse the tuna salad and butter in a food processor until it is creamy. With the motor of the processor running, slowly add the additional 4 tablespoons oil. Taste and add more salt or lemon juice if needed. Serve with cut vegetables (fennel and bell peppers are nice) and crackers.
Nutrition Facts : @context http, Calories 273, UnsaturatedFat 14 grams, Carbohydrate 2 grams, Fat 25 grams, Fiber 0 grams, Protein 12 grams, SaturatedFat 9 grams, Sodium 228 milligrams, Sugar 0 grams, TransFat 0 grams
YOLIE'S UNIQUE TUNA SALAD
Make and share this Yolie's Unique Tuna Salad recipe from Food.com.
Provided by pebbles4ann
Categories Lunch/Snacks
Time 10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine all the ingredients, and serve on
- bread or alone.
Nutrition Facts : Calories 214.6, Fat 10.5, SaturatedFat 2.9, Cholesterol 151.8, Sodium 717.2, Carbohydrate 10.7, Fiber 1.6, Sugar 5.3, Protein 19.2
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