VEGETABLE TUNA SALAD RECIPES

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VEGETABLE TUNA SALAD RECIPE - FOOD.COM



Vegetable Tuna Salad Recipe - Food.com 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.

Total Time 10 minutes

Prep Time 10 minutes

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

Number Of Ingredients 8

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, FatContent 19.1, SaturatedFatContent 3.4, CholesterolContent 53.2, SodiumContent 682.2, CarbohydrateContent 26, FiberContent 5, SugarContent 7.8, ProteinContent 31

ROAST VEGETABLE TUNA SALAD RECIPE | MYRECIPES



Roast Vegetable Tuna Salad Recipe | MyRecipes image

This healthy tuna salad is chock-full of yummy veggies like butternut squash, red potatoes, green beans, and radishes.

Provided by Barton Seaver

Yield Makes 4 servings

Number Of Ingredients 15

2 (5-ounce) cans white tuna packed in oil, undrained
½ pound butternut squash, peeled and cut into 1-inch cubes
½ pound small red potatoes, halved
7 ounces radishes, halved
6 tablespoons olive oil
1?½ teaspoons kosher salt
¾ teaspoon freshly ground black pepper
½ pound green beans, trimmed
3 plum tomatoes, quartered
1 small garlic clove, grated
1 tablespoon red wine vinegar
1 tablespoon drained capers
1 tablespoon prepared horseradish
½ tablespoon whole-grain mustard
2 bunches watercress

Steps:

  • Preheat oven to 425°. Drain tuna, reserving oil; set aside.
  • Combine squash, potatoes, radishes, 1 1/2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl; toss to coat. Spread squash mixture in a single layer on a rimmed baking sheet. Add green beans, tomatoes, 1/2 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper to bowl; toss to coat. Arrange tomatoes on a second rimmed baking sheet; reserve green beans. Roast squash mixture and tomatoes 15 minutes. Add green beans to pan with tomatoes; stir squash mixture. Roast 15 more minutes or until beans are crisp-tender and potatoes are cooked through. Let vegetables cool to room temperature.
  • Whisk together garlic and next 4 ingredients in a medium bowl. Combine 1/4 cup reserved oil from canned tuna with remaining 1/4 cup olive oil. Add oil to vinegar mixture in a slow, steady stream, whisking constantly until smooth. Sprinkle with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper.
  • Combine watercress and half of the vinaigrette in a large bowl; toss to coat. Divide watercress mixture evenly among 4 plates. Top evenly with roasted vegetables. Flake tuna evenly over vegetables; drizzle evenly with remaining vinaigrette.

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