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Gourmet Tuna Salad
Lunch

Gourmet Tuna Salad

4.2

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Combine tuna, green onions, celery, green olives, almonds, and capers in a mixing bowl.
  2. 2 Whisk together mayonnaise, sour cream, and Worcestershire sauce in a small bowl.
  3. 3 Blend together dressing and tuna mixture. Serve on a bed of lettuce or with croissant as a tuna salad sandwich.

By Patricia Jones

Romaine Rice Tuna Salad
Lunch

Romaine Rice Tuna Salad

4.3

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 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.
  2. 2 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.

By PICKLELOVER

Tuna Panini Melt
Lunch American

Tuna Panini Melt

4.8

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Combine tuna, mayonnaise, balsamic vinegar, onion, and dill pickle in a bowl.
  2. 2 Spread tuna mixture over 2 slices bread. Top with American cheese and remaining 2 slices bread.
  3. 3 Preheat a panini press according to manufacturer's instructions.
  4. 4 Cook in the preheated panini press until bread crispy and cheese melted, 3 to 4 minutes.

By Michele

Balsamic Tuna Salad
Lunch

Balsamic Tuna Salad

4.1

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Combine flaked albacore tuna, garbanzo beans, black olives, English cucumber, red bell pepper, green onions, and parsley in a bowl.
  2. 2 Blend balsamic vinegar, extra-virgin olive oil, garlic, dried oregano, and ground black pepper in a separate bowl using an immersion blender until garlic is pureed. Stir dressing into tuna and combine well. Serve over baby spinach.

By DUBYANGE

Cavatappi Pasta Salad with Tuna and Olives
Lunch Italian

Cavatappi Pasta Salad with Tuna and Olives

4.0

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add cavatappi and cook, stirring occasionally, until tender yet firm to the bite, 9 to 10 minutes. Drain and run under cold water until no longer hot. Drain again and transfer to a big bowl.
  2. 2 Add mayonnaise, tuna, olives, celery, onion, salt, and pepper to the pasta; toss until fully combined. Serve immediately or chill in the refrigerator until ready to serve.

By karabear8317

Tuna Melts on English Muffins
Lunch

Tuna Melts on English Muffins

4.5

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Preheat the oven to 450 degrees F (230 degrees C).
  2. 2 Melt butter in a small frying pan over low heat. Add onion and garlic and saute over low heat until soft and translucent, 5 to 7 minutes. Stir in seafood seasoning, cilantro, onion powder, salt, and pepper. Remove from heat.
  3. 3 Combine tuna and mayonnaise in a bowl. Add the sauteed mixture from the frying pan and blend well with a fork.
  4. 4 Place all 6 halved English muffins on a cookie sheet. Spoon on tuna mixture, dividing it evenly between each muffin. Top each with a slice of tomato; add a slice of American cheese.
  5. 5 Bake in the preheated oven until cheese is melted, about 5 minutes.

By missability

Easy White Albacore Ceviche
Lunch American

Easy White Albacore Ceviche

4.5

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Place tuna in a mixing bowl. Add the lemon juice, salt and pepper. Let sit for 10 minutes to blend flavors. Add chopped tomatoes, cilantro, and purple onion to the bowl. Combine well; season to taste with additional salt.
  2. 2 Serve white albacore ceviche over the tostadas and garnish with jalapeno strips.

By Bumble Bee

Tuna, Noodles, Pickles and Cheese
Lunch American

Tuna, Noodles, Pickles and Cheese

4.4

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Bring a saucepan of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 7 minutes. Rinse under cold running water, then drain well, and pat lightly with paper towels.
  2. 2 Combine macaroni, Colby-Jack cheese, pickles, tuna, mayonnaise, and mustard in a large bowl; season with pickle juice, salt, and black pepper.
  3. 3 Cover bowl; refrigerate before serving, at least 30 minutes.

By NERDYCHEESECAKE

Stacy's Crunchy Tuna Salad
Lunch American

Stacy's Crunchy Tuna Salad

5.0

Prep
25 min
Cook
Total
25 min

Instructions

  1. 1 Place tuna in a medium bowl. Add tomato, shallot, cucumber, carrot, jicama, salad dressing, cilantro, salt, and pepper; mix until blended. Taste and adjust salt and pepper. Add lime juice and stir again to blend.

By Stacy Scott-Calcagni

Stacy's Greek-Inspired Tuna Salad
Lunch Greek

Stacy's Greek-Inspired Tuna Salad

5.0

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Place tuna in a medium bowl. Add cucumber, grapes, tzatziki sauce, almonds, feta cheese, dill, salt, and pepper. Mix well. Add lemon juice and mix again.
  2. 2 Serve on a bed of greens with pita chips on the side.

By Stacy Scott-Calcagni

Thai Spicy Tuna Lettuce Wraps
Lunch

Thai Spicy Tuna Lettuce Wraps

4.6

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Make the spicy mayo: Mix Sriracha, mayonnaise, and sambal together in a small bowl. Refrigerate until needed.
  2. 2 Make the lettuce wraps: Empty drained tuna into a large bowl. Break up tuna into large chunks. Add 1/2 cup cilantro, 1/4 cup basil, bell pepper, onion, carrot, 2/3 of the green onions, and jalapeño pepper; gently mix to combine, being careful not to break tuna apart too much.
  3. 3 Whisk sesame oil, sambal, sesame seeds, sugar, salt, pepper, lime juice, and garlic together in a small bowl. Pour dressing over tuna mixture and mix carefully.
  4. 4 Spoon tuna mixture onto lettuce leaves and drizzle spicy mayo over top. Garnish with remaining green onions, cilantro, and basil.

By Allrecipes Member

Jan's Pasta-N-Peas with Tuna and Sun-Dried Tomatoes
Dinner American

Jan's Pasta-N-Peas with Tuna and Sun-Dried Tomatoes

4.3

Prep
10 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Place the oil from the sun dried tomatoes in a large saute pan over medium heat. Add in onions and garlic. Cook over medium heat until onions begin to turn translucent, about 4 minutes. Add the broth to the onions and bring to a simmer.
  2. 2 Stir in the peas and the sun dried tomatoes. Cook for another 3 minutes. Peas should remain crisp so be careful not to over cook.
  3. 3 Stir in undrained tuna and heat through. Be careful not to break up too many large pieces of the tuna while stirring. Cook about 2-3 minutes. Add salt and pepper to taste and crushed red pepper if desired.
  4. 4 Serve immediately over hot pasta. Garnish with parsley and top with grated Parmesan cheese.

By Bumble Bee

Mediterranean Tuna Bites
Appetizer American

Mediterranean Tuna Bites

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Stir Dijon mustard, lime juice, lime zest, and sugar together in a bowl. Gradually whisk in olive oil; whisk until dressing thickens slightly. Stir in the salt and pepper.
  2. 2 Place the tuna in a bowl. Lightly fold in tomatoes, red onion, cucumber, parsley, and capers.
  3. 3 Drizzle dressing over the tuna mixture. Stir gently, trying not to break the tuna into small pieces.
  4. 4 Place a spoonful of tuna onto a pretzel crisp, top with 2 olive slices, and sprinkle with some crumbled feta cheese.

By lutzflcat

Tuna and Vegetable Casserole
Dinner American

Tuna and Vegetable Casserole

4.0

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook egg noodles in boiling water, occasionally stirring until cooked through but firm to the bite, about 5 minutes. Drain.
  2. 2 Preheat the oven to 425 degrees F (220 degrees C).
  3. 3 Combine green beans, squash, peas, and carrots in a microwave-safe glass or ceramic bowl; cook until tender, 3 to 10 minutes. Rinse vegetables with cold water and drain.
  4. 4 Heat olive oil in a skillet over medium-high heat; sauté mushrooms in hot oil until tender, 5 to 7 minutes.
  5. 5 Whisk mushroom soup and milk together in a large bowl; add vegetables, mushrooms, tuna, onion, and Cheddar cheese. Mix in Worcestershire sauce, salt, and black pepper. Pour mixture into a casserole dish and top with French fried onions.
  6. 6 Bake in the preheated oven until bubbling, about 20 minutes.

By Enaid

Crispy Tuna Croquettes
Dinner American

Crispy Tuna Croquettes

Prep
30 min
Cook
11 min
Total
221 min

Instructions

  1. 1 Whisk egg yolk, garlic, and 1 tablespoon lemon juice in a bowl until well-blended. Drizzle in 1 tablespoon olive oil and canola oil slowly, whisking constantly, until blended. Drizzle in remaining olive oil and canola oil, whisking constantly, until thick and smooth. Season with salt, pepper, and paprika. Transfer aioli to the refrigerator.
  2. 2 Melt butter in a skillet over medium-low heat. Stir in flour to make a paste, about 1 minute. Reduce heat to low. Stir in milk gradually until sauce thickens, 2 to 3 minutes. Stir in tuna, parsley, chives, dill, 1/2 teaspoon lemon juice, lemon zest, and nutmeg. Cook and stir until mixture is the consistency of mashed potatoes, about 3 minutes. Season with salt and pepper.
  3. 3 Spread tuna mixture in a baking dish. Cover with plastic wrap and cool in refrigerator, 2 to 3 hours or overnight.
  4. 4 Whisk 2 eggs in a small bowl.
  5. 5 Pour panko bread crumbs into a shallow dish.
  6. 6 Divide chilled tuna mixture into 8 equal portions; shape into cylinders or patties with lightly moistened hands. Dip cylinders into egg wash and roll in bread crumbs to coat. Arrange on a plate and chill until firm, about 1 hour.
  7. 7 Heat vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  8. 8 Fry croquettes in batches until golden brown, 5 to 8 minutes. Remove with a slotted spoon and drain on paper towels. Serve alongside aioli.

By MariaTheSoaper