Best 2 Tuna Confetti Salad Recipes

Are you looking for a quick, flavorful, and easy-to-make dish that is packed with a variety of textures and ingredients? Tuna confetti salad might just be the perfect recipe for you! With its combination of canned tuna, colorful vegetables, crunchy nuts, and creamy mayonnaise dressing, tuna confetti salad is a delightful culinary experience that offers both taste and convenience. Joining us today is renowned chef and culinary expert, [Chef's Name], who will guide us through the process of creating the most irresistible tuna confetti salad that will leave your taste buds wanting more.

Here are our top 2 tried and tested recipes!

SCARLETT'S TUNA SALAD

Scarlett's Tuna Salad image

For when it's too hot to cook, there's the chef Scarlett Lindeman's tuna salad - the same one she serves at her Mexico City restaurant, Cicatriz. Made with high-quality, oil-packed tuna, the salad is fresh, juicy, bright and summery, composed with cucumbers, avocado, pickled onion and lots of herbs. Don't be afraid to season the cucumbers generously with salt at the start, and to season more as you build the layers of the salad. The dish is so simple that seasoning it well is key.

Provided by Tejal Rao

Categories easy, weeknight, salads and dressings, main course

Time 1h15m

Yield Serves 4 as a side or 2 as dinner

Number Of Ingredients 15

Ingredients

1/2 cup rice-wine vinegar
1 tablespoon sugar
2 teaspoons kosher salt
1 red onion, peeled, halved and thinly sliced
3 Persian cucumbers, peeled if skin is thick and waxy, sliced about 1/4-inch thick
2 spring onions, thinly sliced
2 limes, juiced, about 1/4 cup
5 to 7 ounces olive-oil-packed tuna
1 avocado, peeled and cubed
1/2 teaspoon or more finishing salt, such as Maldon
Freshly ground black pepper, to taste
Handful basil leaves, washed and torn
Handful cilantro sprigs, washed and torn
Handful fresh mint leaves, washed and torn
3 tablespoons extra-virgin olive oil

Steps:

In a clean glass jar with a tightfitting lid, mix vinegar, sugar and 1 teaspoon kosher salt with 1/2 cup hot water. Shake until sugar is dissolved. Bring a pot of water to the boil, and add the onions. Let it sit for just a few seconds in the hot water, then drain well and transfer onions to the jar with the vinegar. The pickled onions will be ready to use in an hour, or can be made ahead and kept in the fridge for up to a week.
In a large mixing bowl, dress the cucumber and spring onions with the remaining kosher salt and lime juice. It should be fairly wet. Pour into a deep serving plate or a wide bowl, along with any extra liquid at the bottom of the bowl.
Spoon tuna out of the oil, and use your hands to break it into bite-size pieces, directly into the now-empty mixing bowl. Add avocado, 3 tablespoons of pickled red onion and 1 tablespoon of pickling liquid from the jar, and mix gently with your hands to dress. Scatter over the cucumber mixture, and season with finishing salt and black pepper. Cover with torn herbs, and generously drizzle everything with olive oil. Eat right away, with spoons.

Nutrition Facts : @context http, Calories 311, UnsaturatedFat 17 grams, Carbohydrate 18 grams, Fat 21 grams, Fiber 6 grams, Protein 15 grams, SaturatedFat 3 grams, Sodium 660 milligrams, Sugar 7 grams

TUNA CONFETTI SALAD

Tuna Confetti Salad image

This zesty salad gets its name from the colorful diced veggies and the party your taste buds will have when you try it! Try using yellow bell peppers instead of the red, if you like. Serve on a bed of lettuce or crusty sourdough rolls.

Provided by STACEYO

Categories Tuna Salad

Time 1h20m

Yield 4

Number Of Ingredients 12

Ingredients

2 (5 ounce) cans tuna, drained
2 tablespoons mayonnaise
2 tablespoons diced green bell pepper
2 tablespoons diced red bell pepper
1 tablespoon red onion, diced
1 tablespoon thinly sliced green onion
1 clove garlic, minced
½ teaspoon chopped fresh parsley
1 teaspoon rice wine vinegar
½ teaspoon lemon juice
7 drops hot pepper sauce
salt and pepper to taste

Steps:

In a mixing bowl, combine the tuna, mayonnaise, bell peppers, red onion, green onion, garlic, parsley, vinegar, lemon juice, hot pepper sauce and salt and pepper. Stir well and refrigerate for at least one hour.

Nutrition Facts : Calories 129 calories, Carbohydrate 1.7 g, Cholesterol 21.5 mg, Fat 6 g, Fiber 0.3 g, Protein 16.3 g, SaturatedFat 1 g, Sodium 138.6 mg, Sugar 0.8 g

Tips:

Use high-quality canned tuna: Opt for tuna packed in water or olive oil for a healthier choice. Solid white albacore tuna is considered the best quality, but you can use chunk light tuna as well.
Drain the tuna thoroughly: Drain the tuna well to remove excess liquid and prevent the salad from becoming watery.
Chop the vegetables finely: Finely chopped vegetables will distribute evenly throughout the salad and provide a better texture.
Use a variety of vegetables: Incorporate a colorful array of vegetables such as celery, red onion, cucumber, bell peppers, and carrots for added flavor, texture, and nutrients.
Add some crunch: For an extra layer of texture, add crunchy elements like chopped nuts, seeds, or crispy bread cubes.
Use a flavorful dressing: The dressing is what brings all the flavors together, so choose one that complements the ingredients. A simple vinaigrette, mayonnaise-based dressing, or creamy dill sauce are all great options.
Season to taste: Always taste the salad before serving and adjust the seasonings as needed. Add salt, pepper, or additional herbs and spices to your preference.

Conclusion:

Tuna confetti salad is a versatile and delicious dish that is perfect for a quick and easy lunch or light dinner. With its colorful array of vegetables, flavorful dressing, and protein-packed tuna, this salad is sure to be a crowd-pleaser. Whether you are looking for a healthy and refreshing meal or a tasty side dish, tuna confetti salad is an excellent choice. So, gather your ingredients, follow the simple steps, and enjoy this delightful salad!