#1,657: Tuna and white bean salad

Although I really like this super simple recipe, I made it again with canned chicken and liked it 100 times more!  It's not the prettiest recipes and personally this would be great on some hearty bread, but for a healthier option, it was great in lettuce leaves.  

1 can (12 ounces) light tuna in water, drained and flaked

1 can (15 ounces) cannellini beans, rinsed and drained

1/4 cup chopped red onion

2 tablespoons olive oil

1 tablespoon minced fresh parsley

1/8 teaspoon salt

1/8 teaspoon pepper

12 Bibb or Boston lettuce leaves (about 1 medium head)

1 medium ripe avocado, peeled and sliced

In a small bowl, combine the first seven ingredients; toss lightly to combine. Serve in lettuce leaves; top with avocado. Yield: 4 servings (3 wraps each).

#1, 509: Clean-out-the-fridge tuna salad

I had a lot of random veggies in my fridge and a packet of tuna so I decided to throw a whole bunch of things together and see how it turned out.  Shockingly, I actually really, really loved this tuna.  I ended up eating it over some lettuce that I picked from my garden which made it even better.  I will definitely be making this again...hopefully someone else will find this as delicious as I did.

You can totally adapt this to veggies you have in your fridge!

1 packet of low-sodium tuna (I used tuna in water)
1 tbsp plain Greek yogurt
1/2 tbsp Dijon mustard
2 tbsp white wine vinegar
2 tbsp chopped sun-dried tomatoes
1/2 bell pepper, diced
1/2 green onion, diced
2 Brussel sprouts, shredded

In a small bowl combine the yogurt, mustard and vinegar.  Whisk to combine and add more vinegar as needed to thin it out.

In a separate bowl combine the tuna, sun-dried tomatoes, bell pepper, onion, and brussel sprouts.  Season with salt and pepper to taste.  Pour the yogurt mixture over the tuna and mix to combine.  

Eat as is, or serve in lettuce wraps, over salad mix, or on bread/crackers if desired.  

#1,344: Sesame Tuna Salad

I wasn't so sure I was going to love this recipe because I really like mayo in my tuna, and I'm trying very hard not to eat it.  So I was excited to find this recipe, but had low expectations for it.  I also cut WAY down on the dressing since it's not the healthiest recipe out there (I'm watching my soy intake).  It was good though.  I actually really enjoyed this recipe....so much so, I'm eating it again tomorrow for lunch.  :)

This makes FOUR servings, so adjust accordingly.

1/4 cup rice vinegar or lemon juice
3 tablespoons canola oil
2 tablespoons reduced-sodium soy sauce
1 tablespoon toasted sesame oil
1 1/2 teaspoons sugar
1 1/2 teaspoons minced fresh ginger
2 5- to 6-ounce cans water-packed chunk light tuna, drained
1 cup sliced sugar snap peas or snow peas
2 scallions, sliced
6 cups thinly sliced napa cabbage (I used chopped romaine)
4 radishes, julienne-cut or sliced
1/4 cup fresh cilantro leaves
1 tablespoon sesame seeds
Freshly ground pepper to taste

Whisk vinegar (or lemon juice), canola oil, soy sauce, sesame oil, sugar and ginger in a small bowl.

Combine 3 tablespoons of the dressing with tuna, peas and scallions in a medium bowl.

Divide cabbage among 4 plates. Mound one-fourth of the tuna mixture (about 1/2 cup) in the center of each plate and garnish with radishes, cilantro and sesame seeds. Drizzle with the remaining dressing (about 2 tablespoons per salad) and season with pepper.

#1,339: Sun-dried tomato tuna salad

Here's a paleo-friendly, non-mayo tuna salad I created for lunch one day.  This was fantastic over salad/spinach leaves, but I'll admit, I ate it on some Ezekiel bread, and it was wonderful.  (That might have been partially because I don't eat bread anymore though, so it was a special treat).
1 small foil packet or can of tuna (I used in water)
3 sun-dried tomatoes, chopped
1/2 bell pepper, diced
about 1/8 c diced cucumber
1/8 c red onion, diced
1/2 tbsp (or desired amount) of olive oil
salt and pepper to taste

In a small bowl, combine all of the ingredients.  Place in fridge to chill for a few minutes if desired.  

#1,327: Sun-dried Tomato Tuna Salad

I made a few changes to this recipe because I don't really love eggs in my tuna and I omitted the yogurt.  Overall though, I really loved this tuna recipe and enjoyed it eaten in lettuce cups.  This would be great on top of a veggie salad too...or on bread (which I'm not eating).  I loved the sweet and saltiness of the sun-dried tomatoes.  I will definitely be making this recipe again!

1 hard-boiled egg, yolk only (I omitted)
1 tsp vinegar
1.5 tbsp plain yogurt  (I omitted)
1 (5 oz.) can tuna
1 tbsp sun-dried tomatoes, packed in oil (I used 2-3 tbsp)

1 tbsp fresh chopped basil
I also added some diced orange peppers and red onion
Lettuce leaves/cups or bread

In a medium bowl, mash egg yolk. Stir in tuna, vinegar, and yogurt.  Stir in sun-dried tomatoes and basil.  Mix in tuna and serve as desired (in lettuce cups, in hard boiled egg white halves, on bread/crackers, etc.)

#1,207: Tuna Salad with Artichoke Hearts and White Beans

I love when I rip a recipe out of a magazine to make later, and then realize I have all of the ingredients on hand to make it right away.  Those are the best recipes!  With tomorrow being a Friday in Lent, I was looking for a tuna recipe when I stumbled upon this recipe in my recent issue of Cooking Club.  If you do not subscribe to this magazine you really should consider doing so.  I pull out SO many recipes to save/bookmark each time.  This time, I pulled out a ton of recipes that will be on my Easter menu (if my family will let me host!). 

The recipe below was supposed to be eaten as a salad, but I really love tuna on bread, so I ate mine on gluten free bread instead.  AND since I love tuna with pickle relish and peas, I added that to the recipe.  The picture at right is the original recipe except with butter beans used instead of cannellini. And I used a lot more tuna to bean/artichoke ratio.  The tuna salad was very good and I definitely enjoyed it as is, but then you can see from the photo below that I added pickle relish and peas.  Now it was even better!!  I seriously had to stop myself from eating more than one sandwich because I was enjoying it so much. 
 

3 tablespoons red wine vinegar
2 tablespoons extra-virgin olive oil
1 (15- to 19-oz.) can cannellini beans, drained, rinsed (I used 3/4 of a can)
1 (14-oz.) can quartered artichoke hearts, drained (I used about 3 artichoke hearts)
1 (5-oz.) can solid white tuna in water, drained (I used a 12 oz can)
1 cup chopped unpeeled seedless cucumber (I omitted but will add in next time)
1/4 cup finely chopped red onion
1 tablespoon finely chopped fresh oregano
4 large leaves Boston lettuce  (I omitted)
1 cup cherry tomatoes, halved (I omitted)

 Whisk vinegar and oil in large bowl; toss with beans, artichokes, tuna, cucumber, onion and oregano.

 I skipped this step and ate on bread instead: Arrange lettuce on platter. Top with bean mixture; garnish with tomatoes.