Best 6 Pepper And Chives Tuna Salad Recipes

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Pepper and chives tuna salad is a delicious and versatile dish. It can be enjoyed as a sandwich filling, on top of a salad, or even as a dip. The combination of tuna, pepper, and chives creates a flavorful and satisfying dish. With the right recipe, you can create a pepper and chives tuna salad that will tantalize your taste buds and leave you wanting more.

Let's cook with our recipes!

ROASTED RED PEPPER AND HERB TUNA SALAD



Roasted Red Pepper and Herb Tuna Salad image

Quick and easy, this tuna salad recipe without mayonnaise is perfect for a quick and easy lunch with crackers, toast, or by itself.

Provided by Amy

Number Of Ingredients 9

2 5 ounce cans tuna packed in olive oil
1 roasted red pepper
2 cloves garlic
10 kalamata olives (pitted)
1 small handful parsley
1 small handful basil
1 small handful chives
Zest of 1 lemon
Sea salt and fresh ground pepper (to taste)

Steps:

  • Put the tuna, oil and all, in a mixing bowl. Flake with a fork.
  • Put the remaining ingredients in a food processor and pulse until well chopped.
  • Add this to the tuna. Mix well, breaking up the tuna as you go.
  • Season with salt and pepper to taste.
  • Chill until ready to serve.

Nutrition Facts : Calories 78 kcal, Carbohydrate 1 g, Protein 10 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 6 mg, Sodium 305 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 3 g, ServingSize 1 serving

PEPPER AND CHIVES TUNA SALAD



Pepper and Chives Tuna Salad image

Provided by My Food and Family

Categories     Home

Time 30m

Number Of Ingredients 7

1 green pepper
1 chive stack
1 egg, seperated
cans 1 or 2 of tuna
Salt & pepper
Any flavor Triscuit Crackers
Any type salad

Steps:

  • Dice green peppers and chives. Place to the side. Separate egg yolk from egg white. Place in small bowl. Mix egg yolk, dice peppers, chives and tuna.
  • In small frying pan, heat olive oil, arrange mixture in a patty form and place in in pan, allow patty to brown on both sides.
  • Arrange salad on a plate. Place patty in center of salad. Crumble Triscuit Crackers over salad. Season with salt and pepper.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

TUNA, CHICKPEAS AND BROCCOLI SALAD



Tuna, Chickpeas and Broccoli Salad image

This recipe is inspired by a common Italian combination, tuna and beans. It's a salad that keeps well in the refrigerator and one that's great to have on hand during the week. The broccoli will not retain its pretty green color once in contact with the acid in the dressing, so for best results keep the broccoli separate, along with a tablespoon of the dressing. Just before you want to eat, toss in the broccoli and extra dressing; or eat the broccoli separately with the dressing.

Provided by Martha Rose Shulman

Time 10m

Yield 2 1/2 servings.

Number Of Ingredients 13

1 can water-packed light tuna, drained
1/2 can chickpeas, (1/3 cup) drained and rinsed
1 stalk celery, cut in small (1/4-inch) dice
1/2 red bell pepper, cut in small (1/4-inch) dice
2 tablespoons chopped fresh parsley (optional)
1 tablespoon chopped fresh chives (optional)
1 broccoli crown, steamed for 4 to 5 minutes and broken into florets
1 1/2 tablespoons fresh lemon juice
1/2 tablespoon vinegar (red wine, sherry or white wine)
Salt to taste
1 teaspoon Dijon mustard
1 tablespoon extra virgin olive oil
1/4 cup plain low-fat yogurt

Steps:

  • In a medium bowl, mix together the tuna, chickpeas, celery, bell pepper, parsley and chives. Keep the broccoli separate.
  • In a small bowl or measuring cup, mix together the lemon juice, vinegar, salt, and Dijon mustard. Whisk in the olive oil and yogurt, and toss with the tuna and chickpea mixture. Refrigerate in a bowl or in containers until ready to take to work or eat. Add the broccoli just before serving.

Nutrition Facts : @context http, Calories 324, UnsaturatedFat 6 grams, Carbohydrate 28 grams, Fat 10 grams, Fiber 8 grams, Protein 34 grams, SaturatedFat 1 gram, Sodium 824 milligrams, Sugar 8 grams, TransFat 0 grams

TUNA SALAD WITH OLIVES, ORANGE AND BELL PEPPER



Tuna Salad with Olives, Orange and Bell Pepper image

Provided by Lynn Hagee

Categories     Salad     Olive     Low Fat     Quick & Easy     Low Cal     High Fiber     Lunch     Orange     Tuna     Bell Pepper     Chill     Healthy     Bon Appétit     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield 4 main-course servings

Number Of Ingredients 11

1/4 cup olive oil
1/4 cup red wine vinegar
1 tablespoon minced garlic
3 seedless oranges, peel and white pith removed
1 small red onion, halved, thinly sliced
1 red bell pepper, thinly sliced
1 9-ounce can white meat tuna packed in water, drained well, separated into chunks
1/4 cup chopped pimiento-stuffed green olives
1/4 cup chopped fresh parsley
8 cups mixed salad greens
1/3 cup slivered almonds, toasted

Steps:

  • Whisk oil, vinegar and garlic in large bowl to blend. Working over bowl with dressing, cut oranges between membranes, releasing segments into bowl. Add onion, bell pepper, tuna, olives and parsley; toss. Season with salt and pepper. (Can be made 2 hours ahead. Cover; refrigerate.)
  • Divide salad greens among plates. Spoon tuna salad over, dividing equally. Garnish with almonds.

TUNA AND CHICKPEA SALAD



Tuna and Chickpea Salad image

Light and refreshing tuna salad that can be eaten as a main dish or served with pita chips as an appetizer. For meatier salad, add one more can of undrained tuna. You can also add drained, chopped artichoke hearts.

Provided by krissy g.

Categories     Salad     Seafood Salad Recipes     Tuna Salad Recipes

Time 10m

Yield 4

Number Of Ingredients 8

1 (5 ounce) can Italian tuna packed in olive oil, undrained
1 (16 ounce) can chickpeas (garbanzo beans), drained
1 (2.25 ounce) can black olives, chopped
¼ cup chopped Italian (flat-leaf) parsley
½ red onion, chopped
lemon, juiced
¼ cup crumbled reduced-fat feta cheese, or more to taste
salt and ground black pepper to taste

Steps:

  • Stir the tuna, chickpeas, olives, parsley, red onion, lemon juice, and feta cheese together in a bowl. Season with salt and pepper.

Nutrition Facts : Calories 227.1 calories, Carbohydrate 29.7 g, Cholesterol 15 mg, Fat 4.9 g, Fiber 5.9 g, Protein 17.4 g, SaturatedFat 1.6 g, Sodium 700.8 mg, Sugar 0.9 g

CHICKPEA TUNA SALAD



Chickpea Tuna Salad image

This is one of my favorite quick, wholesome, and flavorful recipes and a big hit with my kids. This chickpea tuna salad can be a main dish, or if you prefer without the meat, it makes a wonderful side dish as well.

Provided by cristianelima

Categories     Salad     Seafood Salad Recipes     Tuna Salad Recipes

Time 10m

Yield 4

Number Of Ingredients 10

2 (15 ounce) cans chickpeas, rinsed and drained
1 (5 ounce) can tuna, drained
12 cherry tomatoes, halved
½ cup chopped white onion
½ cup chopped fresh cilantro
2 tablespoons extra-virgin olive oil
1 tablespoon lime juice
1 tablespoon soy sauce
1 pinch garlic salt, or to taste
ground black pepper to taste

Steps:

  • Combine chickpeas and tuna in a bowl. Add cherry tomatoes, onion, cilantro, oil, lime juice, soy sauce, garlic salt, and pepper. Mix well.

Nutrition Facts : Calories 288.1 calories, Carbohydrate 37 g, Cholesterol 9.4 mg, Fat 8.8 g, Fiber 7.4 g, Protein 16 g, SaturatedFat 1.2 g, Sodium 750.4 mg, Sugar 1.1 g

Tips:

  • Use high-quality tuna: Opt for tuna that is packed in water or olive oil and avoid tuna packed in vegetable oil or brine, as these can compromise the flavor and texture of the salad.
  • Choose fresh herbs: Fresh chives and parsley add a bright, herbaceous flavor to the salad. If you don't have fresh herbs on hand, you can use dried herbs, but be sure to use half the amount.
  • Don't overmix the salad: Overmixing the salad can make it mushy. Gently fold the ingredients together until just combined.
  • Serve the salad immediately: Tuna salad is best served immediately after it is made. If you need to make it ahead of time, store it in the refrigerator for up to 2 days.

Conclusion:

Pepper and chives tuna salad is a classic recipe that is easy to make and always a crowd-pleaser. With its simple ingredients and delicious flavor, it's a versatile dish that can be enjoyed as a sandwich, wrap, or salad. Whether you're looking for a quick lunch or a light dinner, this tuna salad is sure to hit the spot. So next time you're in need of a quick and easy meal, give this recipe a try. You won't be disappointed!

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