Is tuna really healthy?
Tuna is probably the most versatile type of seafood. It is a healthy substitute for meat. It has a distinct taste that makes it perfect for salads as well as sandwich dressing. Like chicken, tuna’s taste is not strong so as to contrast with the taste of all the other ingredients that it mixes with. Below are some interesting takes on the good old tuna salad.
Gourmet Tuna Salad
- 1 (12-ounce) can tuna, drained
- 2 chopped green onions
- 1 stalk celery, diced
- 1/4 cup stuffed green olives, chopped
- 2 tablespoons capers, diced
- 1/4 cup slivered almonds
- 1/4 teaspoon Worcestershire sauce
- 1/4 cup mayonnaise
- 1/4 cup sour cream
In a mixing bowl, combine tuna, green onions, celery, green olives, capers and almonds.
In a small bowl, whisk together mayonnaise, sour cream and the Worcestershire sauce. Blend together dressing and tuna mixture.
Serve on bed of lettuce or your choice of fresh bread as a tuna salad sandwich.
Tuna Salad Recipe
- 2 large tomatoes, cut in quarters
- 1 red bell pepper, cut in matchstick strips
- 1 green bell pepper, cut in matchstick strips
- 1 small onion, sliced in rings
- 1 can (6 1/2 or 7 ounces) tuna in vegetable oil
- 4 teaspoons olive oil
- 2 teaspoons wine vinegar
- 1/2 small clove garlic, finely minced
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1/8 teaspoon dry mustard
- 12 pitted black olives, chopped
Arrange tomato quarters on a salad serving platter; place pepper strips and onion rings in center. Drain oil from tuna into a small jar; flake tuna and arrange in center of platter. Make salad dressing: add olive oil, wine vinegar, minced garlic, salt, pepper and dry mustard to tuna oil in jar.
Seal tightly and shake vigorously to blend. Sprinkle over tuna salad platter. Sprinkle chopped olives over the salad. Tuna salad serves 3 to 4.
Tuna Salad With Melon Rings
- 1 large honeydew melon lettuce
- 2 cans (7 ounces each) tuna, drained
- 1/2 cup mayonnaise
- 1/4 cup chopped celery
- 1/4 teaspoon dried leaf thyme, crumbled
- 1/8 teaspoon ground black pepper
Peel honeydew melon; cut into circles about one inch thick. Remove seeds and place on beds of lettuce. Mix tuna, mayonnaise, and celery, thyme and pepper. Spoon into centers of honeydew circles. If desired, garnish with fresh parsley. Tuna salad recipe serves 6.
Crunyhy Tuna Salad With Green Beans
- 2 packages (10 ounces each, or 3 cups total) frozen cut green beans
- 2 cans (7 ounces) tuna, drained and flaked
- 2 cups thinly sliced celery
- 1 cup mayonnaise
- 2 tablespoons lemon juice
- 1 tablespoon soy sauce
- 1/4 teaspoon garlic powder
- 2 cups chow mein noodles salad greens
Cook green beans according to package directions; drain and let cool. Combine cooled green beans, tuna, celery, mayonnaise, lemon juice, soy sauce, and garlic powder; toss to mix well.
Chill salad thoroughly. Just before serving tuna salad, stir in chow mein noodles. Serve tuna salad on salad greens. Tuna salad serves four to six.
Please note: images do not represent mentioned recipes.
There are people in this world that just can’t stand tuna. I understand. I’m one of them, actually. But nonetheless, I try to eat some sort of tuna-based salad at least once a week, and I can tell you since I’vr started (some three months ago), I feel better.
I’m not a doctor and I’m not able to explain why all these good effects happen inside a body. I just know they do, and that’s enough for me to enjoy it. I suggest you take a try also. It’s great when you feel good, it also helps all those weight loss diets to come to full stength. It eases the stress and helps coronary diseases – well, you’ll simply feel better.
You may also like