Time 10m Number Of Ingredients 12 Steps:
Drain your tuna. Chop your veggies. Combine with remaining ingredients and mix well. To make into a super flavorful sandwich that rivals your local deli, combine all ingredients, spread onto fluffy rye bread with a little mustard, top with arugula or romaine lettuce and dig in! Tuna and rye are a match made in heaven so hunt down some whole grain rye instead of the typical white bread. If you have ’em, onion and tomato are also di-vine piled on top of this sandwich. Use what you have and, as always, have fun with it! A colorful lunch is a satisfying lunch.
Time 10m Yield 4 servings Number Of Ingredients 11 Steps:
Place flaked tuna in a medium bowl. Add veggies and mix well. Add mayo, honey mustard, relish, salt, and black pepper. Mix thoroughly. Season with more salt and black pepper, to taste, if you like. Mmmmmm!
Time 20m Yield 6 servings Number Of Ingredients 10 Steps:
In a bowl combine celery, tomatoes, chick peas, onions, parsley and olives. Flake tuna and add to the salad. Dress salad with juice of 2 lemons and about 1/3 cup olive oil. Season the salad with salt and pepper and toss.
Time 30m Yield Serves 4 to 6 as a main dish Number Of Ingredients 14 Steps:
In a small bowl or pyrex measuring cup, whisk together the vinegar and lemon juice with the garlic, salt, pepper, and Dijon mustard. Whisk in the olive oil and yogurt if using. Steam the potatoes above 1 inch simmering water for 10 to 15 minutes, until tender. Transfer to a large salad bowl, aand season with salt and pepper. Add the tuna and while the potatoes are hot toss with 1/4 cup of the dressing. Season with salt and pepper to taste. If using green beans, bring a pot of generously salted water to a boil, and fill a bowl with ice water. Add the green beans to the boiling water and cook 4 to 5 minutes, until just tender. Transfer to the ice water, cool and drain. Dry on paper towels. If using broccoli, steam for 5 minutes, refresh with cold water, and dry on paper towels. Add the cooked vegetables to the salad bowl, along with the red or green pepper, carrots if using, and half the herbs, and toss together with another 1/4 cup of the dressing. Assemble the salad: Either add the remaining ingredients to the salad bowl and toss with the remaining dressing, or toss the salad greens and remaining herbs with the remaining dressing and pile onto a platter or wide salad bowl. Top with the potato-tuna-vegetable mixture and garnish with the tomatoes, olives and eggs.
Time 20m Yield 4 Number Of Ingredients 6 Steps:
In a medium bowl, combine garbanzo beans, mayonnaise, mustard, relish, chopped green onions, salt and pepper. Mix well.
Time 25m Yield 8 Number Of Ingredients 8 Steps:
Mix tuna, jicama, mayonnaise, mustard, celery, parsley, radishes, and steak seasoning in a bowl until well blended.
Yield 2 servings Number Of Ingredients 20 Steps:
Preheat the oven to 375˚F (190˚C). On a baking sheet lined with parchment paper, add the green beans, potatoes, and lemon. Drizzle the vegetables with 2 teaspoons of olive oil and season with salt, pepper, paprika, rosemary, thyme, and garlic. Mix until evenly coated. Add the bell pepper halves to the center of the baking sheet and drizzle with the remaining teaspoon of olive oil, ½ teaspoon of salt, and ½ teaspoon of pepper. Roast for 20 minutes until vegetables are golden brown. Let cool. Make the tuna salad: combine the tuna, celery, Greek yogurt, salt, pepper, and parsley in a medium bowl. Add a large handful of greens to 2 bowls. Divide the roasted vegetables and bell pepper halves between the bowls. Add a hard-boiled egg, if desired. Scoop the tuna salad into the bell peppers. Serve with a balsamic vinaigrette, if desired. Enjoy!
Time 25m Yield 4 servings. Number Of Ingredients 6 Steps:
In a large bowl, combine the first five ingredients. Spoon tuna mixture onto bun bottoms; replace tops., Place each sandwich on a piece of heavy-duty foil (about 12 in. square). Fold foil around each sandwich and seal tightly; place packets on a baking sheet. , Bake at 400° for 10-15 minutes or until heated through.
Time 10m Yield 4 serving(s) Number Of Ingredients 9 Steps:
Put beans in a medium-sized bowl and mash well. Add remaining ingredients and mix well. Chill for several hours before serving.
Yield 4 servings Number Of Ingredients 21 Steps:
In a large bowl, combine the lemon zest, lemon juice, and red onion. Let pickle for about 15 minutes. Remove the stems from the yellow and red bell peppers. Cut off the sides of the peppers, keeping the seeds and tops intact in the centers, then slice into strips and dice into small pieces. Transfer the bell peppers to the bowl with the pickled onion, along with the diced celery, grated carrots, tuna, and pasta. Toss to combine. Make the herb mayo dressing: In a small bowl, combine the cumin seeds, turmeric, white vinegar, Dijon mustard, Hellmann’s® Mayonnaise, salt, red pepper flakes, black pepper, basil, chives, and carrot tops. Whisk until smooth. Pour the dressing over the pasta salad and toss until well coated. Garnish with the celery leaves and serve immediately. Enjoy!
More about “veggie tuna salad recipes”
Time 17m Yield 6 serving(s) Number Of Ingredients 11 Steps:
Combine quinoa & water in a saucepan with a tight-fitting lid. Bring to a boil over medium high flame, then reduce flame to low and cover. Cook, stirring occasionally, till water is absorbed and quinoa is tender, 12-15 minutes. Combine tuna, beans, corn, bell pepper, and herbs in a large bowl. In a small bowl, whisk olive oil, zest, orange juice, and salt and pepper till smooth. When quinoa is done cooking, let cool a few minutes, then combine with veggies in bowl. Drizzle with dressing (if using), stir to mix. Serve warm or chilled.
