Best 8 Penne Tuna Herbed Salad Recipes

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Penne tuna herbed salad is a light and flavorful dish that is perfect for a quick and easy meal. It is made with penne pasta, tuna, fresh herbs, and a light dressing. The salad is easy to customize to your liking, and it can be made ahead of time, making it a great option for busy weeknights.

Check out the recipes below so you can choose the best recipe for yourself!

HERBED TUNA SALAD



Herbed Tuna Salad image

"Cooking for two is such a challenge for us, since my husband and I do not care for leftovers," says Rebecca Schweizer of Chesapeake, Virginia. "This well-seasoned salad, with its distinctive dill flavor, is my favorite lunch recipe.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 13

1 can (6 ounces) light water-packed tuna, drained and flaked
2 tablespoons finely chopped red onion
1 teaspoon minced fresh parsley
1-1/2 teaspoons dill weed
1/8 teaspoon garlic salt
1/8 teaspoon dried thyme
1/8 teaspoon pepper
Pinch cayenne pepper
2 tablespoons fat-free mayonnaise
1 tablespoon reduced-fat sour cream
3 cups Boston lettuce leaves
6 grape tomatoes, sliced
Optional: sliced cucumber and fresh dill

Steps:

  • In a small bowl, combine the first eight ingredients. Combine the mayonnaise and sour cream; stir into the tuna mixture. , Divide the salad greens between two plates. Top with tuna mixture and tomatoes and if desired, cucumbers and dill.

Nutrition Facts : Calories 170 calories, Fat 2g fat (1g saturated fat), Cholesterol 30mg cholesterol, Sodium 452mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 4g fiber), Protein 25g protein. Diabetic Exchanges

TUNA PENNE PASTA SALAD



Tuna Penne Pasta Salad image

This is a good tuna pasta salad. I came up with this recipe for my finicky friend who will not eat cooked or raw vegetables. And for those of you who do not like vegetables either, this recipe is for you.

Provided by Cookin In Texas

Categories     Tuna

Time 20m

Yield 4-10 serving(s)

Number Of Ingredients 14

2 (6 ounce) cans tuna, drained and flaked
1 (16 ounce) penne pasta
4 -6 hard-boiled eggs, cut up into small chunks
1 tablespoon vinegar
2 1/2 cups mayonnaise
1 teaspoon celery salt
1 1/2 tablespoons onion powder
1/4 teaspoon red pepper flakes
1/2 teaspoon ground pepper
1/2 teaspoon paprika
1/2 teaspoon dill
1/4 teaspoon lemon juice
1/2 teaspoon parsley flakes
1/2 cup mozzarella cheese, shredded

Steps:

  • In a large bowl,combine all ingredients except pasta and cheese,mix well to blend.
  • Cook Rinse and drain pasta.
  • Add pasta and cheese to the mayonnaise mixture,stir well.
  • Cover place in fridge,chill at least 2 hours before serving.
  • TIP: You can add almost anything to this salad and it taste good.

Nutrition Facts : Calories 1233.3, Fat 64.1, SaturatedFat 12.1, Cholesterol 293.6, Sodium 1232.5, Carbohydrate 128.8, Fiber 12.9, Sugar 11.1, Protein 39.4

SUMMERY HERBED TUNA PASTA SALAD



Summery Herbed Tuna Pasta Salad image

Marry tuna, pasta, green beans and carrots with an herby white wine vinaigrette.

Provided by Food Network Kitchen

Time 45m

Yield 4 servings

Number Of Ingredients 12

Kosher salt and freshly ground black pepper
1/3 cup olive oil
2 tablespoons white wine vinegar
1 small shallot, minced
1 cup trimmed, chopped green beans
8 ounces dried farfalle
One 5-ounce can solid white tuna, preferably packed in olive oil, drained
1/2 cup torn fresh basil leaves
1/2 cup shredded carrots
1/4 cup thinly sliced celery
1/4 cup thinly sliced fresh chives
2 medium vine-ripe tomatoes, chopped

Steps:

  • Bring a large pot of salted water to a boil.
  • Whisk together the olive oil, vinegar, shallot, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
  • Cook the green beans in the boiling water until crisp-tender, 3 to 4 minutes. Transfer the beans to a colander with a slotted spoon and run under cold water to stop the cooking process. Add them to the bowl with the dressing.
  • Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl.
  • Add the tuna, basil, carrots, celery, chives and tomatoes to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.
  • Copyright 2016 Television Food Network, G.P. All rights reserved

SEARED TUNA SALAD WITH HERBES DE PROVENCE, GRILLED FINGERLING POTATOES, HICKORY SMOKED SALT & SHAVED ASPARAGUS SALAD



Seared Tuna Salad with Herbes de Provence, Grilled Fingerling Potatoes, Hickory Smoked Salt & Shaved Asparagus Salad image

Provided by Arnold Myint

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 17

3 tablespoons coarse salt
4 ounces capers, drained
1 cup rice vinegar
1/2 cup olive oil
2 tablespoons Dijon mustard
2 teaspoons agave syrup
2 tablespoons brown sugar
1 1/2 pounds fresh tuna
Herbes de Provence
Olive oil
1 pound heirloom fingerling potatoes
Olive oil
2 radishes, shaved
1 bulb fennel, shaved
1 bunch asparagus, tips only, blanched
8 ounces arugula
4 to 6 quail eggs, hard-boiled,

Steps:

  • For the vinaigrette: Place the salt in a zip-lock back. Fill the bag with smoke using a Smoking Gun filled with hickory chips. Seal and set aside for 20 minutes or longer. Repeat for the capers.
  • In a blender, combine the smoked capers and 1 tablespoon of the smoked salt. Add the rice vinegar, olive oil, mustard, agave and brown sugar. Blend until smooth.
  • For the tuna: Cut the tuna into 6-ounce portions. Roll on all sides in herbes de Provence. Heat a saute pan over high heat; coat with olive oil. Add the tuna and sear on all sides, 30 to 45 seconds side, leaving the center raw.
  • For the potatoes: Heat a grill pan over medium-high heat. Toss the fingerling potatoes with the remaining 2 tablespoons smoked salt and some olive oil. Add to the pan and grill until fully cooked.
  • For the asparagus salad: Toss the shaved radish and fennel in a bowl with the asparagus and arugula. Dress with vinaigrette. Top with the quail eggs.
  • To plate: Place some grilled potatoes on each plate. Spoon some of the asparagus salad over the potatoes. Cut the tuna into slices and arrange on top of the salad. Serve.

PENNE AND TUNA PASTA SALAD



Penne and Tuna Pasta Salad image

I was in search for a pasta salad that had tuna in it....I came across a recipe that I thought would be perfect but made so many changes I had to post it as a new recipe. I hope you like this recipe as much as I did. Cook time equals cook time for pasta. Prep time is the time it takes to assemble the rest of the ingredient with the cooked pasta.

Provided by cervantesbrandi

Categories     Lunch/Snacks

Time 13m

Yield 4-6 serving(s)

Number Of Ingredients 10

3 cups penne pasta
1 (6 ounce) can tuna (I used the kind in the pouch)
2 celery ribs (cut in half lengthwise and chopped)
1/2 small white onion (chopped)
1/3 cup mayonnaise
1 teaspoon yellow mustard
1/3 cup frozen peas (thawed)
1 teaspoon apple cider vinegar
1/4 teaspoon celery salt (or to taste, I add a little under 1/2 tsp)
black pepper

Steps:

  • Cook the penne according to the package instructions. Strain the water and set aside to cool, or run under cold water.
  • In a large bowl mix the rest of the ingredients. Fold in the penne until the pasta is completely mixed inches.
  • Enjoy!

TUNA SALAD WITH HERB TOAST



Tuna Salad with Herb Toast image

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 12

6 tablespoons mayonnaise
1/2 cup chopped fresh basil and/or chives
Kosher salt and freshly ground pepper
4 thick slices crusty bread
2 tablespoons red wine vinegar
1 head romaine lettuce, shredded
1 English cucumber, chopped
1 15-ounce can chickpeas, drained and rinsed
1 pint cherry tomatoes, halved
2 stalks celery, chopped
3 tablespoons chopped pickles or cornichons
2 5-ounce cans solid white tuna in water, drained

Steps:

  • Preheat the broiler. Whisk the mayonnaise, herbs and 1/2 teaspoon each salt and pepper in a large bowl. Spread 1/2 tablespoon of the herbed mayonnaise on each slice of bread; transfer to a baking sheet. Broil until the bread is lightly toasted, about 2 minutes.
  • Whisk the vinegar into the remaining herbed mayonnaise. Add the lettuce, cucumber, chickpeas, tomatoes, celery, pickles and tuna and toss to combine; season with salt and pepper. Divide among plates and serve with the toast.

Nutrition Facts : Calories 494 calorie, Fat 21 grams, SaturatedFat 3 grams, Cholesterol 37 milligrams, Sodium 983 milligrams, Carbohydrate 47 grams, Fiber 9 grams, Protein 29 grams

PAN SEARED TUNA WITH CITRUS-HERB VINAIGRETTE



Pan Seared Tuna with Citrus-Herb Vinaigrette image

A more modern version of Salade Nicoise with an Asian influence that can be eaten as an entree. Salmon, halibut, or snapper also go well in this dish.

Provided by Ryan Nomura

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 1h

Yield 4

Number Of Ingredients 25

½ cup olive oil
1 tablespoon chopped fresh parsley
¼ teaspoon red pepper flakes
4 (6 ounce) fillets ahi (yellowfin) tuna steaks, sushi-grade if possible
2 tablespoons red wine vinegar
2 tablespoons fresh orange juice
1 tablespoon fresh lemon juice
1 ½ teaspoons fresh lime juice
1 ½ teaspoons soy sauce
1 shallot, chopped
1 tablespoon chopped fresh parsley
1 ½ teaspoons fresh thyme
1 ½ teaspoons chopped fresh dill
1 tablespoon honey
1 teaspoon Dijon mustard
½ jalapeno or serrano chili pepper, seeded and chopped
1 ½ teaspoons minced ginger
¾ cup olive oil
Kosher salt and fresh cracked pepper to taste
48 haricots verts (thin, French green beans), trimmed
16 baby carrots, greens trimmed to 1/4-inch
16 grape or cherry tomatoes, halved
16 Nicoise, Gaeta, or Kalamata olives, pitted and halved
1 red onion, thinly sliced
1 cup chervil sprigs

Steps:

  • Stir together 1/2 cup olive oil, 1 tablespoon parsley, and red pepper flakes. Toss tuna with marinade, and set aside to marinate for 30 minutes.
  • Pour vinegar, orange juice, lemon juice, lime juice, and soy sauce into the bowl of a blender. Add shallot, 1 tablespoon parsley, thyme, dill, honey, Dijon mustard, jalapeno, and ginger. Blend on high until smooth, then add 3/4 cups olive oil in a slow, steady stream with the blender running. Season to taste with salt and pepper, and set aside.
  • Bring a large pot of salted water to a boil over high heat. Fill another large container with half ice, half cold water, and set aside. Add the haricots verts to the boiling water, and cook until just tender, 35 to 40 seconds. Remove from the water, and immediately plunge into the ice water to cool. Next, blanch the carrots until just tender, about 1 1/2 minutes; chill in ice water until cold.
  • When the vegetables are cold, remove from the ice water and pat dry. Place into a large bowl, and toss with the halved tomatoes, olives, onion, and chervil; set aside.
  • Heat a heavy-bottomed skillet over high heat until very hot. Remove tuna steaks from marinade, and wipe off excess marinade. Season the tuna to taste with salt and pepper, then sear in hot skillet to desired doneness, about 1 minute per side for rare.
  • To assemble, toss the vegetable salad with enough dressing to lightly coat. Divide the salad among 4 plates, and place a seared tuna steak on top of each. Drizzle with additional dressing to serve.

Nutrition Facts : Calories 695.6 calories, Carbohydrate 21.7 g, Cholesterol 76.7 mg, Fat 49.4 g, Fiber 3.7 g, Protein 42.8 g, SaturatedFat 6.9 g, Sodium 635 mg, Sugar 8.7 g

HERBED TUNA AND WHITE BEAN SALAD



Herbed Tuna and White Bean Salad image

This is a quick and delicious salad that can be made special for guests-or yourself-by grilling fresh tuna steaks instead of using canned. -Charlene Chambers, Ormond Beach, Florida

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 13

4 cups fresh arugula
1 can (15 ounces) no-salt-added cannellini beans, rinsed and drained
1 cup grape tomatoes, halved
1/2 small red onion, thinly sliced
1/3 cup chopped roasted sweet red peppers
1/3 cup pitted Nicoise or other olives
1/4 cup chopped fresh basil
3 tablespoons extra virgin olive oil
1/2 teaspoon grated lemon zest
2 tablespoons lemon juice
1 garlic clove, minced
1/8 teaspoon salt
2 cans (5 ounces each) albacore white tuna in water, drained

Steps:

  • Place first seven ingredients in a large bowl. Whisk together oil, lemon zest, lemon juice, garlic and salt; drizzle over salad. Add tuna and toss gently to combine.

Nutrition Facts : Calories 319 calories, Fat 16g fat (2g saturated fat), Cholesterol 30mg cholesterol, Sodium 640mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 5g fiber), Protein 23g protein. Diabetic Exchanges

Tips:

  • Use high-quality ingredients. Fresh, flavorful ingredients will make a big difference in the taste of your salad.
  • Don't overcook the tuna. Tuna is a delicate fish that can easily become dry and tough if it's overcooked. Cook it just until it's opaque in the center.
  • Use a variety of herbs. Herbs add flavor and freshness to the salad. Try using a combination of basil, oregano, thyme, and parsley.
  • Don't skimp on the dressing. The dressing is what brings all the flavors of the salad together. Use a good-quality olive oil and vinegar, and add some Dijon mustard, honey, and salt and pepper to taste.
  • Serve the salad immediately. This salad is best served fresh, so don't make it ahead of time.

Conclusion:

Penne Tuna Herbed Salad is a delicious, healthy, and easy-to-make salad that's perfect for a summer lunch or dinner. It's packed with flavor and nutrients, and it's sure to be a hit with your family and friends. So next time you're looking for a quick and easy meal, give this salad a try.

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