Tuna Salad Recipes

Delicious and healthy, tuna salad is typically made by using two chief ingredients, one the tuna, of course, and the other, mayonnaise, or any substitute of mayonnaise. The tuna used in tuna salad recipes is normally pre-cooked, taken from cans, preserved in either oil or water. Tuna salad is usually had as a sandwich, by placing it between two slices of bread. However, it is great all by itself too. Or you could stuff it in tomatoes or avocado, for a variation. Given below are some yummy tuna salad recipes that you can try out.

Garlicky Tuna Salad in Lettuce

1/2 can of tuna
2 lettuce leaves
1 1/2 tsp salad dressing
2 small carrots, chopped
1 tomato, chopped
3 olives
1/2 tsp basil leaves
1/2 tsp garlic powder
1/2 tsp black pepper, ground
Salt to taste

Combine the tuna, tomato, carrot, and olives in a bowl. Chop up one lettuce leaf and add it into the bowl. Sprinkle the salad dressing and the spices, and mix well. Then place the tuna salad in the other lettuce leaf and wrap it up.

Mustard Flavored Tuna Salad

2 cans white albacore tuna
2 tbsp mayonnaise
1 tbsp sweet relish
Some honey mustard

Drain out the tuna cans thoroughly. Put the tuna in a bowl and add the honey mustard, relish, and mayonnaise, and blend well. Serve immediately, or chill it in the refrigerator.

Baked Tuna Salad

1, 9¼ oz can of tuna, drained and flaked
1 pkg crescent rolls, refrigerated
¼ cup salad dressing
½ cup celery, chopped
2 cup lettuce, chopped
2 tomatoes, sliced
4 slices of cheese, chopped up

Unroll the dough and separate them out into eight triangles. Then, put these in a greased pie plate, making sure to press the edges together in order to make a pie shell. Bake, without covering, for 10 minutes at 350 degrees. In the meantime, toss the celery and tuna with salad dressing and spread this into the baked pie shell. Spread the lettuce on top of that, and then the slices of tomato. Bake without covering for 10 more minutes. Then, sprinkle the chopped cheese on top and bake for another 10 minutes.

Layered Tuna Salad

2, 6½ oz cans of tuna, drained and flaked
½ cup med. shell macaroni, cooked and drained
½ cup salad dressing
2 tsp Dijon mustard
2 cups cucumber, chopped
1 tsp dill weed
¼ cup green onion, sliced
4 cups lettuce, shredded
2 cups tomato, chopped
1, 10 oz pkg frozen peas, thawed and drained
1 cup Cheddar cheese, shredded
6 slices of bacon, cooked crisply and crumbled

Begin by combining the mustard, green onions, and salad dressing, and keep aside. Toss the tuna with the dill. Take a salad bowl, and layer it, first with the lettuce, then the macaroni, after that the cucumber, peas, tomato, and bacon. Spread the salad dressing mix on top of the bacon, and sprinkle the cheese over that. Chill overnight or for a few hours before serving.

Tuna Salad in Avocado

1, 6 oz can of tuna
1 avocado, ripe
1 lemon, the zest and juice
1 tsp olive oil, extra-virgin
Pepper, freshly ground
Some basil leaves, fresh and sliced into strips for garnish
Black sesame seeds for garnish
Salt

Begin by halving the avocado lengthwise, and then take out the pit. Next, scoop out two tablespoons of the flesh of the avocado from each of the halves, leaving the rest of the flesh. Mash the scooped out avocado flesh with olive oil and lemon juice until it becomes smooth. Toss it with the tuna along with half of the lemon zest, pepper, and salt to taste. Fill the avocado halves with this tuna mixture, and garnish it with the rest of the lemon zest, sesame seeds, and basil.