Best 8 Quick Tuna Salad In Romaine Recipes

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Tuna salad is a classic dish that can be enjoyed for lunch or dinner. It is a versatile dish that can be made with a variety of ingredients, but the basic ingredients include tuna, mayonnaise, celery, and onion. In this article, we will explore a quick and easy recipe for tuna salad that is served in romaine lettuce cups. This recipe is perfect for busy weeknights or for a light and healthy meal. The romaine lettuce cups add a crunchy and refreshing touch to the classic tuna salad, making it a great option for a summer meal.

Let's cook with our recipes!

ROMAINE RICE TUNA SALAD



Romaine Rice Tuna Salad image

This is a yummy salad my roommate from Croatia made all of the time. It's perfect for lunch. You just want to keep eating and eating! Make right before serving, doesn't refrigerate well.

Provided by PICKLELOVER

Categories     Salad     Seafood Salad Recipes     Tuna Salad Recipes

Time 30m

Yield 4

Number Of Ingredients 9

2 cups long grain white rice
4 cups water
1 head romaine lettuce, chopped
1 large carrot, grated
1 (7 ounce) can albacore tuna in water, drained and flaked
3 tablespoons olive oil
4 tablespoons balsamic vinegar
¼ teaspoon salt, or to taste
¼ teaspoon ground black pepper, or to taste

Steps:

  • Combine the rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes, or until rice is tender and the water has been absorbed.
  • In a medium bowl, toss together the romainee lettuce, carrot, and tuna. Pour the olive oil and vinegar over this mixture, and season with salt and pepper. Toss to coat. When the rice is done, cool for about 5 minutes, then toss with the salad. The warm rice will wilt the romaine lettuce slightly. Taste and adjust the amounts of vinegar and oil or salt and pepper if desired. Serve immediately. This does not keep well.

Nutrition Facts : Calories 522.5 calories, Carbohydrate 80.8 g, Cholesterol 20.9 mg, Fat 12.5 g, Fiber 3.5 g, Protein 19.6 g, SaturatedFat 2 g, Sodium 360.6 mg, Sugar 4.2 g

PENNE WITH TUNA AND WILTED ROMAINE



Penne with Tuna and Wilted Romaine image

Our chopped challenge this week was canned tuna. We wanted to elevate it into an elegant dinner worthy of guests (and also lose the mayonnaise), so we made a beautiful light pasta dish. Chopped Basket Ingredient: canned tuna

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 11

14 ounces canned tuna in extra-virgin olive oil, or jarred tuna
6 slices stale white sandwich bread, crusts removed
Kosher salt
1/3 cup extra-virgin olive oil, plus more for drizzling
4 cloves garlic, minced
Crushed red pepper flakes
2 cups grape tomatoes, halved
2 tablespoons capers in brine, drained
1 cup dry white wine
2 hearts of romaine, cut into 1-inch pieces
1 pound penne rigate

Steps:

  • Preheat the oven to 350 degrees F with a rack set on the middle shelf.
  • Drain the tuna, reserving the oil, about 1/3 cup. If you do not have 1/3 cup oil from the tuna, add enough extra-virgin olive oil to yield 1/3 cup.
  • Use your hands to tear the bread slices into large pieces and put in the bowl of a food processor. Pulse until only fine crumbs remain, about 2 cups. Place the breadcrumbs on a baking sheet and toss with the reserved tuna oil. Season liberally with salt. Bake until light golden brown and crispy, 10 to 12 minutes, gently tossing the crumbs occasionally. Cool slightly on a cooling rack, and then use your hands to break up any large chunks.
  • Meanwhile, bring a large stockpot of salted water to a boil (it should taste like sea water).
  • While the water is coming to a boil, make the pasta sauce. Heat the olive oil in a large, straight-sided skillet over medium heat. Add the garlic and a large pinch of crushed red pepper flakes. Cook until the garlic softens and starts to lightly brown, 2 to 3 minutes. Add the grape tomatoes, capers and white wine. Increase the heat to medium-high and cook until the tomatoes start to soften and the wine is reduced by half, 4 to 6 minutes. Add the romaine and drained tuna. Season liberally with salt and cook until the romaine is completely wilted and the tuna is heated through, 3 to 5 minutes, stirring occasionally. Turn off the heat.
  • Cook the pasta in the salted boiling water until al dente. Reserve 1/2 cup of the pasta cooking water, and then drain the pasta.
  • Toss the pasta with the tuna sauce in a large mixing bowl. Use as little or as much of the reserved pasta water to loosen the sauce to your taste. Season with additional salt and crushed red pepper flakes if needed.
  • To serve, divide the pasta among 4 to 6 plates, top with the toasted breadcrumbs and drizzle with additional olive oil.

TUNA, AVOCADO, AND ROMAINE SALAD



Tuna, Avocado, and Romaine Salad image

The crispness of the romaine lettuce and radishes contrasts nicely with the smooth richness of the ripe avocado slices and the saltiness of the tuna.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 15m

Number Of Ingredients 8

1/3 cup olive oil
3 tablespoons white-wine vinegar
1 tablespoon Dijon mustard
Coarse salt and ground pepper
2 cans tuna, packed in oil
1 large head romaine lettuce, chopped
1 bunch radishes, trimmed and sliced
1 avocado, peeled, pitted, and sliced

Steps:

  • In a small bowl, whisk together olive oil, vinegar, and Dijon; season with salt and pepper.
  • In a large bowl, combine tuna, lettuce, radishes, and avocado. Drizzle with dressing as desired.
  • Drizzle salad with vinaigrette, as desired, and toss to combine. Serve sprinkled with pepper.

Nutrition Facts : Calories 360 g, Fat 27 g, Protein 20 g

QUICK NICOISE SALAD



Quick Nicoise Salad image

Like the French, I pack my classic Nicoise salad with veggies, potatoes, tuna and eggs. Cooking the potatoes and beans together helps the dish come together fast. -Valerie Belley, St. Louis, Missouri

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 9

1 pound red potatoes (about 2 large), cubed
1/4 pound fresh green beans, trimmed
1/2 cup oil and vinegar salad dressing
1/2 teaspoon grated lemon zest
1/4 teaspoon freshly ground pepper
6 cups torn romaine
4 hard-boiled large eggs, sliced
3 pouches (2-1/2 ounces each) light tuna in water
2 medium tomatoes, chopped

Steps:

  • Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 8-10 minutes, adding green beans during the last 3 minutes of cooking. Drain potatoes and beans; immediately drop into ice water. Drain and pat dry., In a small bowl, combine salad dressing, lemon zest and pepper. Divide romaine among 4 plates; arrange potatoes, green beans, eggs, tuna and tomatoes over romaine. Serve with dressing mixture.

Nutrition Facts : Calories 327 calories, Fat 15g fat (2g saturated fat), Cholesterol 206mg cholesterol, Sodium 691mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 5g fiber), Protein 21g protein. Diabetic Exchanges

QUICK TUNA SALAD



Quick Tuna Salad image

This tuna salad is great when you are in a hurry; very quick and easy to make. It tastes great every time!

Provided by HJP

Categories     Salad     Seafood Salad Recipes     Tuna Salad Recipes

Time 5m

Yield 3

Number Of Ingredients 3

1 (7 ounce) can solid white tuna packed in water, drained
¼ cup creamy salad dressing (such as Miracle Whip™)
1 tablespoon sweet pickle relish, or to taste

Steps:

  • Mash tuna together with salad dressing and relish in a small bowl with a fork. Serve.

Nutrition Facts : Calories 142.3 calories, Carbohydrate 4.4 g, Cholesterol 26.3 mg, Fat 5.9 g, Fiber 0.1 g, Protein 16.7 g, SaturatedFat 0.8 g, Sodium 239.9 mg, Sugar 4.1 g

EASY PEAS-Y TUNA SALAD IN ROMAINE CUPS



Easy Peas-Y Tuna Salad in Romaine Cups image

This salad features refreshing and fresh ingredients served in a romaine leaf. You can add any veggies you like. This recipe won second place in the Raiders of the Lost Pantry Contest, June 2013.

Provided by pamela t.

Categories     Lunch/Snacks

Time 10m

Yield 2-3 serving(s)

Number Of Ingredients 11

romaine lettuce
6 ounces tuna in water, drained
1/4 cup dill pickle, diced
1/4 cup frozen green pea, defrosted
2 tablespoons celery, finely diced
2 tablespoons scallions, finely chopped
1 tablespoon honey
1 tablespoon lime juice
1/4 cup mayonnaise
1 teaspoon seasoning salt
1/2 teaspoon black pepper

Steps:

  • Mix all ingredients together except for peas.
  • Add peas last, careful not to smash them. Place 1-2 T mixture in the middle of each romaine leaf.
  • Grate lime zest over the top, if desired.

RMG'S VIRTUOUS TUNA SALAD WITH ROMAINE AND FETA



Rmg's Virtuous Tuna Salad With Romaine and Feta image

This is my standard romaine salad with tuna. It's important to use good water-packed albacore tuna-other kinds won't be very good in this. What is really nice is REAL tuna, grilled medium-rare and sliced over this--but since I bring this to lunch every day medium-rare tuna isn't practical. I put the dressing contents in a small container and put in a plastic bag, then put the lettuce in a container, with a whole tomato (I pack a knife too); feta, onions and pecans are already sprinkled on the lettuce. I include a packet of Albacore and voila--I have an easy and VERY HEALTHY lunch ready to go with no required refrigeration or heating device! I've also used packets of salmon instead of the tuna.

Provided by spatchcock

Categories     Lunch/Snacks

Time 10m

Yield 1 serving(s)

Number Of Ingredients 10

6 -7 roma tomatoes, sliced
2 heads romaine lettuce, torn into bite-sized pieces
2 (6 ounce) cans albacore tuna in water
1/2 medium red onion, sliced thinly and soaked in water to remove bitterness
1/2 cup feta cheese
shelled pecans (not chopped) (optional)
kosher salt, to taste
fresh ground black pepper, to taste
red wine vinegar, to taste
good quality extra virgin olive oil, to taste

Steps:

  • Arrange lettuce on plate.
  • Arrange tomato slices, red onion slices, feta cheese and pecans (if desired) on lettuce.
  • Season with kosher salt and pepper to taste.
  • Drizzle with your desired proportion and amount of red wine vinegar and olive oil.

Nutrition Facts : Calories 956.8, Fat 31.1, SaturatedFat 14.7, Cholesterol 216.7, Sodium 2303.8, Carbohydrate 63.9, Fiber 31.7, Sugar 30.1, Protein 114.3

MEDITERRANEAN TUNA AND RADISH SALAD



Mediterranean Tuna and Radish Salad image

Provided by Lauren Chattman

Yield Serves 4 as a main course

Number Of Ingredients 9

2 tablespoons lemon juice
3 tablespoons extra-virgin olive oil
1/4 teaspoon salt, or to taste
1 pound radishes, thinly sliced
2 tablespoons chopped fresh parsley leaves
3 scallions, white and green parts, chopped
6 kalamata or other large black olives, pitted and coarsely chopped
2 6-ounce cans tuna (preferably imported and packed in olive oil), drained
1 medium head romaine lettuce, washed, dried, and torn into bite-size pieces

Steps:

  • Whisk together the lemon juice, olive oil, and salt in a small bowl.
  • Combine the radishes, parsley, scallions, olives, and tuna in a medium-size bowl. Pour the dressing over the salad and toss to coat.
  • Divide the lettuce leaves among 4 plates. Top with the tuna salad. Serve immediately.

Tips:

  • For a flavorful tuna salad, use high-quality canned tuna. Look for tuna that is packed in water or olive oil, and avoid tuna that is packed in vegetable oil.
  • To add crunch to your tuna salad, add chopped celery, red onion, or bell pepper. You can also add chopped nuts, such as almonds or walnuts.
  • For a creamy tuna salad, add mayonnaise or Greek yogurt. You can also add a dollop of sour cream or cream cheese.
  • To add flavor to your tuna salad, add a variety of herbs and spices. Some popular choices include dill, parsley, chives, salt, and pepper.
  • Serve your tuna salad on a bed of lettuce or greens. You can also serve it on a sandwich or wrap.

Conclusion:

Tuna salad is a quick and easy meal that is perfect for busy weeknights. It is also a versatile dish that can be customized to your liking. With a few simple ingredients, you can create a delicious and satisfying tuna salad that the whole family will enjoy.

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