Best 2 Ranch Tuna Salad Recipes

When it comes to creating a delicious and satisfying meal, a classic dish like ranch tuna salad always comes to mind. This delectable combination of tuna, crunchy vegetables, and creamy ranch dressing is a versatile dish that can be enjoyed as a sandwich, salad, or even as a dip. Whether you're looking for a quick and easy lunch option or a potluck favorite, a well-crafted ranch tuna salad recipe is sure to hit the spot. In this article, we'll explore the secrets behind creating the perfect ranch tuna salad, providing tips and tricks to ensure you achieve a flavorful and satisfying culinary experience every time you make it.

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RANCH TUNA SALAD

Ranch Tuna Salad image

Make and share this Ranch Tuna Salad recipe from Food.com.

Provided by Debe6496

Categories Tuna

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

1 can solid white tuna
4 (12 ounce) cups multicolored rotini pasta, dry
2 cups bottled ranch dressing
1/2 cup diced red onion
1 cup diced celery
1 cup diced carrot (optional)
1 teaspoon salt
1/2 teaspoon pepper
1 (2 ounce) can olives, sliced and drained (optional)

Steps:

Cook rotini pasta according to directions on package.
Add remaining ingredients and mix thoroughly.

LOADED CHICKEN OR TUNA SALAD WITH GREEK YOGURT GARLIC RANCH "MAYO" RECIPE - (4.6/5)

Loaded Chicken or Tuna Salad with Greek Yogurt Garlic Ranch

Provided by Tarah716

Number Of Ingredients 21

Ingredients

2 to 3 cups shredded chicken (I use a roast chicken and a mix of white and dark meat) or 4 cans of white albacore tuna, drained
2 green onions, both the light and dark green parts, sliced
1 red bell pepper, roasted, peeled, seeded and diced
1 yellow bell pepper, roasted, peeled, seeded and diced
1 small carrot peeled and grated or shredded (sometimes I steam the carrot shreds, about 1 to 2 minutes, for more flavor)
2 large stalks of celery, peeled (this is the best way to add it to salads, no strings), thick white end cut off, split vertically three or four times, finely diced
1 very small red onion or one-quarter of a large red onion, diced (or 1 large shallot, diced)
1 to 3 avocados, depending on how many sandwiches, each half slightly mashed
Garlic Greek Yogurt Ranch Mayo (recipe follows). the amount depending on how 'wet' you like your chicken salad
Kosher salt and fresh ground black pepper, if needed.
GREEK YOGURT GARLIC RANCH 'MAYO'
2/3 cup Greek Yogurt (Use all mayonnaise instead of yogurt, if desired)
2 to 3 tablespoons mayonnaise (if using all mayonnaise, just 2)
1/4 cup chopped, fresh parsley
2 tablespoons chopped, fresh chives
1 tablespoon chopped, fresh dill weed
1 garlic clove chopped and smashed into a paste with a pinch of kosher salt
1/4 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 cup buttermilk (more or less, taste as you drizzle it in and stir, or 2 teaspoons buttermilk powder**) You can omit all the buttermilk, if you like. It's great without it too, since yogurt is already tangy. If using all mayo, you need to use it.
Salt and pepper to taste

Steps:

Make the Salad Combine the first 7 ingredients in a large bowl. Mix in as much of the Greek Yogurt ranch mayo as you desire. The Secret - Cover the bowl with plastic wrap and refrigerate for at least 2 hours (I refrigerate it overnight) before serving to allow the flavors of the chicken salad and yogurt ranch to really blend or shall I say 'sing'? Because it really does sing! You'd be amazed at the difference it makes, not unlike beef stew eaten the day after it's cooked. Season it with extra salt and pepper after letting it chill, if need be. Serve as sandwiches, slightly mashing an avocado on top or spreading the avocado on one or both slices of bread, then layering boston or butter lettuce and tomato, if desired, or roll into whole wheat flour tortilla wraps or flatbread. Keep it low-carb and gluten-free by serving as is on a salad plate or spooned into a ripe avocado half. Make The Greek Yogurt Garlic Ranch: Place Greek yogurt in a strainer lined with cheesecloth (or a paper towel) over a bowl. Cover the strainer and allow excess liquid to drain for about 1 to 2 hours. You'll be replacing the liquid with buttermilk to make it 'ranch'. (While it's draining, start roasting the peppers and prepping the rest of the vegetables for the salad). If you're using all mayonnaise, obviously you can skip the above step. In a medium bowl, stir together strained Greek yogurt, mayonnaise, parsley, chives, dill, garlic paste,, garlic powder, and onion powder. Stir in buttermilk. Add more or less buttermilk for desired taste and consistency. I like it thick, like, well..mayo. Season to taste with salt and pepper. Wrap and refrigerate for several hours before adding it to salad, if you have the time. Even more flavor! Notes: *Double or add another half of the Garlic Ranch recipe for more 'mayo' ** You can usually find buttermilk powder in the baking or dried milk aisle in supermarkets. If not, you can order it online.

Tips:

Use high-quality tuna: Opt for tuna that is packed in water or oil, and avoid tuna that is packed in brine, as it can be too salty.
Choose the right mayonnaise: Use a mayonnaise that is made with high-quality oil, such as olive oil or avocado oil. Avoid mayonnaise that is made with soybean oil or canola oil, as these oils can be inflammatory.
Add some crunch: Add some chopped celery, onion, or bell pepper to the tuna salad for a crunchy texture.
Use fresh herbs: Add some fresh herbs, such as dill, parsley, or chives, to the tuna salad for a pop of flavor.
Season to taste: Season the tuna salad with salt, pepper, and other seasonings to taste.

Conclusion:

Ranch tuna salad is a delicious and easy-to-make dish that can be enjoyed for lunch or dinner. It is a great way to use up leftover tuna, and it is also a healthy and satisfying meal. With a few simple ingredients and a little bit of time, you can create a delicious ranch tuna salad that the whole family will enjoy.

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