Tuna salad recipes required

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by Pupsnpullets, Sep 17, 2009.

  1. Pupsnpullets

    Pupsnpullets Chillin' With My Peeps

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    Ok, so I've just finished my last mediocre tuna salad sandwich. I need help [​IMG]
     
  2. faykokoWV

    faykokoWV Mrs Fancy Plants

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    I never measure but

    tuna
    mayonaise
    diced egg
    diced onion
    sweet relish
    a bunch of fresh dill


    or instead of dill, a little chipoltle mustard


    I also occassionally add a half a block of cream cheese... makes it really rich.

    Serve on flatbread or a tortilla roll up
     
  3. Pupsnpullets

    Pupsnpullets Chillin' With My Peeps

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    Quote:Do you use oil or water packed tuna, or doesn't it make a diference?

    Thanks for the recipe.
     
  4. funkychicken

    funkychicken Chillin' With My Peeps

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    Tuna (water packed)
    finely chopped apple
    sweet relish
    Miricle whip
    salt/ pepper
    1 egg per 1 can tuna chopped

    Thats the way its alwayse been around here....toast the bread and add a slice or two of tomato..and whala!!
     
  5. elijahboy

    elijahboy Chillin' With My Peeps

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    my best recipe and one that my kids love


    water packed tuna
    dill pickle juice
    sweet relish
    mayo
    mustard
    1 or 2 eggs boiled

    i never measure

    put tuna in a bowl
    maybe 2 spoons of dill pickle juice
    maybe 2 spoons of sweet relish
    a heap of mayo
    a heap of mustard
    1 or 2 boiled eggs mashed with a fork
    taste before you add salt and pepper cause the flavor off mustard makes a big difference

    I normally go by texture i like it a lil runny so that the bread soaks up a lil of the juices

    my recipe would make about 3 samwiches
     
  6. faykokoWV

    faykokoWV Mrs Fancy Plants

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    I use water packed tuna to save calories
     
  7. Dar

    Dar Overrun With Chickens

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    i use water packed tuna and i mix it with salsa and munch on it with crackers
     
  8. DragonFeathers

    DragonFeathers Chillin' With My Peeps

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    1 large can of white tuna packed in water
    1/2 a large onion diced
    3 ribs of celery chopped
    enough mayo to make wet
    fresh ground black pepper

    mix well

    I also like to make tuna melts with this, just add tuna to your grilled cheese, really good.
     
  9. KatyTheChickenLady

    KatyTheChickenLady Bird of A Different Feather

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    We never do boring tuna in my house, I posted these awhile back try them out:

    Katy’s Tuna Salad Recipes

    Tuna is healthy and convenient, but in our house we quickly get tired of the Grandmas version of Tuna Salad with lots of mayo, boiled eggs, and pickle relish. We do like that, but it does get old. Wanting to serve my family tuna once a week for lunch (convenience, cost, health), I invented some really unique recipes that are grown-up in taste, but devoured by the kids as well.
    Now when they ask what’s for lunch, and I say “tuna” I hear “Oh yay!”, from my husband and kids. Really! We still have “Grandma’s Tuna” but only once every six weeks now. Please try my recipes and let me know what you think; and if you have some new amazing way of making it I would love to hear yours. These recipes easily convert to "chicken salad" as well.

    By the way I use albacore tuna from Bell Buoy; I get it shipped by the case. Yes it is more expensive, but due to the way they can it the flavor is unbeatable. Here’s the link if anyone wants it. http://www.bellbuoyofseaside.com/

    Katy’s Sun Valley Tuna
    2 cans of Tuna - drained
    Juice of 1 lemon
    ¼ cup sliced pickled jalapeños – diced
    ½ cup loosely packed fresh basil leaves – slivered
    Jane’s Crazy Mixed-Up Salt – to taste
    Mayonnaise – scant 1 teaspoon per can of tuna
    Mix it all together and let sit and chill for a couple of hours. This has a WOW factor that is incredible. Very low fat due to scant amount of mayo, and excellent in lettuce wraps or tomato cups if watching carbs. Also great (and pretty) on crackers as an appetizer. If you don’t care about carbs or fat, this is best served on a slightly toasted bagel, spread thick with cream cheese, and then topped with tuna!

    Katy’s Tuscan Tuna
    2 cans of Tuna – drained
    Balsamic Vinegar
    One can of Small White Beans – drained & rinsed
    5 green onions -sliced thin
    1 fresh garlic clove – diced
    1 cup Parmesan cheese - shredded
    Olive oil
    Jane’s Crazy Mixed-Up Salt
    VERY generously drizzle Balsamic Vinegar over tuna. Set aside.
    In separate bowl, toss beans, onion, and garlic with enough olive oil to coat well. Salt to taste and then toss with Parmesan cheese. Gently mix in tuna. Chill for a couple of hours. This is low fat due to NO mayo, and FABULOUS over lettuce for low carbs.


    Katy’s Japonaise Tuna
    2 cans of Tuna – Drained
    2/3 cup Mayonnaise
    ½ cup Seasoned Rice Wine Vinegar
    3 Tablespoons white sugar
    Jane’s Crazy Mixed up salt – to taste
    ¼ cup Fresh Cilantro – chopped
    1 bunch green onions – sliced thin
    2 cups shredded cabbage (the kind for slaw – broccoli slaw works great in this too)
    1 cup carrots – matchstick shred
    Whisk together mayo, vinegar and sugar, salt to taste. Stir in Cilantro and Onions. Then toss with cabbage and carrots. Mix in Tuna and chill for several hours. This one is NOT low fat or low carbs so go ahead and serve it on nice thick, slightly toasted, whole wheat bread.

    Katy’s Tuna Meister
    2 cans of Tuna – drained
    ½ cup Inglehoffer Dark Stone Ground Mustard
    ½ fresh White Onion -finely diced
    ½ fresh Sweet Red Bell Pepper – finely diced
    Mayonnaise – one tablespoon per can of tuna
    Mix it all together and chill, this is great on dark bread.

    Katy’s Cool Cool Summer Tuna
    2 cans of Tuna – drained
    1 fresh medium cucumber – diced small
    ½ white onion – diced small
    2 tablespoons fresh mint – chopped small
    3 Tablespoons seasoned rice wine vinegar
    1 teaspoon white sugar
    Mix everything but tuna and chill for several hours. Then stir in Tuna and serve in cantaloupe bowls.
     

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