Tuna salad recipes required

[Pupsnpullets]

Ok, so I've just finished my last mediocre tuna salad sandwich. I need help

 

[faykokoWV]

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

 

[Pupsnpullets]

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

Thanks for the recipe.

 

[funkychicken]

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!!

 

[elijahboy]

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

 

[faykokoWV]

I use water packed tuna to save calories

 

[Dar]

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

 

[DragonFeathers]

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.

 

[KatyTheChickenLady]

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.