Tuna Salad Recipes

Tuna salad is typically made by using 2 chief ingredients―tuna and mayonnaise. The tuna used in this salad is normally canned. The salad is usually eaten in the form of a sandwich. However, it can be consumed all by itself too. You can also stuff it in tomatoes or avocados. Given below are some delicious recipes on how to make this salad.

• ½ can tuna
• 2 lettuce leaves
• 1½ tsp. salad dressing
• 2 small carrots (chopped)
• 1 tomato (chopped)
• 3 olives
• ½ tsp. basil leaves

• ½ tsp. garlic powder
• ½ tsp. black pepper (ground)
• Salt to taste

Combine the tuna, tomato, carrots, and olives in a bowl. Chop 1 lettuce leaf and add it to the bowl. Sprinkle the salad dressing and the spices over the mixture, and mix well. Place the tuna salad in the other lettuce leaf and wrap it.

• 2 cans white albacore tuna
• 2 tbsp. mayonnaise
• 1 tbsp. sweet relish
• Honey mustard, to taste

Drain the tuna cans thoroughly. Transfer the tuna to a bowl, and add the honey mustard, relish, and mayonnaise to it and blend. Serve it immediately or chilled.

• 1 can (9¼-oz.) tuna (drained; flaked)
• 1 package crescent rolls (refrigerated)
• ¼ cup salad dressing
• ½ cup celery (chopped)
• 2 cup lettuce (chopped)
• 2 tomatoes (sliced)
• 4 cheese slices (chopped)

Unroll the rolls and separate them into 8 triangles. Place these in a greased pie plate, making sure to press the edges together in order to make a pie shell. Bake them without covering for 10 minutes at 350 °F. Then, toss the celery and tuna with the salad dressing and spread this mixture in the baked pie shell.

Spread the lettuce on top of that and then the slices of tomato. Bake this again without covering for 10 minutes. Sprinkle the cheese on top of the pie and bake for another 10 minutes.

• 2 cans (6½-oz.) tuna (drained; flaked)
• ½ cup shell macaroni (cooked; 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 package (10-oz.) frozen peas (thawed; drained)
• 1 cup cheddar cheese (shredded)
• 6 bacon slices (cooked crisply; 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 with the macaroni, and finally with the cucumber, peas, tomato, and bacon.

Spread the salad dressing mix on the bacon, and sprinkle the cheese over that. Refrigerate overnight or for a few hours before serving.

• 1 can (6-oz.) tuna
• 1 avocado (ripe)
• 1 lemon (zested; juiced)
• 1 tsp. extra virgin olive oil
• Pepper (freshly ground)
• Fresh basil leaves (sliced into strips)
• Black sesame seeds
• Salt, to taste

Halve the avocado lengthwise and take out the pit. Scoop out 2 tablespoons of the avocado flesh from each halve, leaving the rest as it is. Mash the scooped out avocado flesh with the olive oil and lemon juice until it turns smooth. Toss it with the tuna along with half of the lemon zest, pepper, and salt according to your taste.

Fill the avocado halves with this tuna mixture, and garnish it with the rest of the lemon zest, sesame seeds, and basil.