Best 2 Tuna And Vegetable Salad Recipes

Tuna and vegetable salad is a light, refreshing, and healthy dish that can be enjoyed for lunch or dinner. It is also a great way to use up leftover tuna and vegetables. Whether you are looking for a quick and easy weeknight meal or a healthy and refreshing lunch, tuna and vegetable salad is a great option. With so many variations to choose from, you are sure to find a recipe that you love.

Here are our top 2 tried and tested recipes!

TUNA AND VEGETABLE SALAD

Tuna and Vegetable Salad image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 20m

Yield 6 servings

Number Of Ingredients 10

Ingredients

8 ribs celery from the heart with leafy tops, chopped
6 plum tomatoes, chopped
One 15-ounce can chick peas, drained
1 medium onion, chopped
A handful flat-leaf parsley leaves, coarsely chopped
1/2 cup pitted black olives, coarsely chopped
Two 6-ounce cans Italian tuna, drained
2 lemons
1/3 cup olive oil
Salt and freshly ground black pepper

Steps:

In a bowl combine celery, tomatoes, chick peas, onions, parsley and olives. Flake tuna and add to the salad. Dress salad with juice of 2 lemons and about 1/3 cup olive oil. Season the salad with salt and pepper and toss.

PITA BREAD SANDWICHES WITH TUNA AND VEGETABLE SALAD

Pita Bread Sandwiches With Tuna And Vegetable Salad image

Provided by Craig Claiborne And Pierre Franey

Categories easy, lunch, quick, salads and dressings

Time 20m

Yield Six to 12 servings

Number Of Ingredients 14

Ingredients

2 small cans of tuna
6 ribs celery, about 1/4 pound
1 onion, preferably red, about 1/2 pound
2 sweet green peppers, about 1/2 pound
1 cucumber, about 1/2 pound
2 or 3 red, ripe tomatoes, cored, about 3/4 pound
1 cup finely chopped parsley
12 anchovy fillets, finely chopped
2 teaspoons finely minced garlic
3 tablespoons red-wine vinegar
1 egg yolk
Freshly ground pepper to taste
1/2 cup olive oil
6 rounds pita bread

Steps:

Drain the tuna and cut it into bite-size flakes.
Chop the celery coarsely. There should be about two cups.
Cut the onion into quarters. Cut each quarter crosswise into thin slices. There should be about two cups.
Cut each pepper lengthwise into quarters. Cut each quarter crosswise into thin strips. There should be about three cups.
If desired, peel the cucumber. Cut the cucumber in half lengthwise. Cut each half crosswise into thin slices. There should be about two cups.
Cut each tomato crosswise in half. Squeeze gently to loosen the seeds; discard them. Cut the tomatoes into cubes. There should be about two cups.
In a large mixing bowl, combine the tuna, celery, onions, green peppers, cucumber, tomatoes and parsley.
In a separate bowl, combine the anchovy fillets, garlic, vinegar, egg yolk and pepper. Start beating with a wire whisk and gradually add the oil. Beat until thickened.
Pour the sauce over the tuna mixture and toss to blend. Serve inside rounds of pita bread, each cut in half crosswise.

Nutrition Facts : @context http, Calories 268, UnsaturatedFat 10 grams, Carbohydrate 27 grams, Fat 13 grams, Fiber 5 grams, Protein 13 grams, SaturatedFat 2 grams, Sodium 455 milligrams, Sugar 3 grams, TransFat 0 grams

Tips

Use a variety of canned tuna: There are different types of canned tuna available, such as albacore, skipjack, and yellowfin. Each type has a slightly different flavor and texture. Try using a variety of tunas to add interest to your salad.
Choose fresh vegetables: The vegetables you use in your salad should be fresh and crisp. This will give your salad a better flavor and texture.
Use a flavorful dressing: The dressing is what brings all the flavors of the salad together. You can use a store-bought dressing or make your own. If you're making your own dressing, use fresh herbs and spices to give it a unique flavor.
Don't overmix the salad: Once you've added all the ingredients to your salad, toss it gently to combine. Don't overmix it, or you'll end up with a mushy salad.
Serve the salad immediately: Tuna salad is best served immediately after it's made. The longer it sits, the more the flavors will blend together and the less appealing it will be.

Conclusion

Tuna and vegetable salad is a delicious and healthy dish that can be enjoyed for lunch or dinner. It's a great way to get your daily dose of protein and vegetables. With so many different variations available, there's sure to be a tuna and vegetable salad that everyone will enjoy. So next time you're looking for a quick and easy meal, give tuna and vegetable salad a try. You won't be disappointed!