Best 7 Caties Island Tuna Salad Recipes
Indulge in a delectable culinary journey with Catie's Island Tuna Salad, a flavor-packed dish that tantalizes taste buds and transports you to a tropical paradise. This versatile and customizable salad is a symphony of fresh and vibrant ingredients, starring succulent tuna, crunchy celery and onion, and a burst of freshness from sweet grapes. Enhanced with a creamy and tangy dressing, this salad offers a delightful balance of flavors and textures, making it a perfect light lunch, refreshing summer meal, or delightful party appetizer. With variations such as a classic version, a Mediterranean-inspired twist with sun-dried tomatoes and feta cheese, and a spicy rendition featuring jalapeños and cayenne pepper, Catie's Island Tuna Salad caters to diverse palates and guarantees an unforgettable culinary experience.
Here are our top 7 tried and tested recipes!
SCARLETT'S TUNA SALAD
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
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
SEA ISLAND TUNA SALAD
This recipe came from the back of a Creamettes macaroni box many years ago, but it's still requested often and is a hit at potlucks. Cooking time is chill time.
Provided by Carol V.
Categories < 4 Hours
Time 2h30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Pour macaroni into 2 quarts of rapidly boiling water to which 2 heaping teaspoons of salt have been added. Boil for 6 to 8 minutes. Drain and stir in the cheese whiz until combined and slightly cooled.
- Stir in mayonaise or salad dressing blended with sour cream and seasonings,. Gently stir in remaining ingredients.
- Chill thoroughly and serve.
Nutrition Facts : Calories 628.3, Fat 22.1, SaturatedFat 9.5, Cholesterol 62.6, Sodium 1015.4, Carbohydrate 78, Fiber 6.8, Sugar 11.6, Protein 28.4
THOUSAND ISLAND TUNA SALAD
The journey to a creamy tuna salad starts with Thousand Island dressing and mayo-with some crunchy celery and onions to make the trip more interesting.
Provided by My Food and Family
Categories Salads
Time 10m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Mix all ingredients until well blended; cover.
- Refrigerate at least 1 hour or until ready to serve.
Nutrition Facts : Calories 190, Fat 13 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 30 mg, Sodium 480 mg, Carbohydrate 4 g, Fiber 0 g, Sugar 4 g, Protein 13 g
THE BEST TUNA SALAD
While we love many kinds of tuna salad, this classic version tops them all. The crispy celery and red onion give add zest and crunch, while mayonnaise and touch of mustard marry it all together. The lemon juice is optional as it's not traditional, but we strongly recommend it to brighten up the flavors of the final dish.
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 3 to 4 servings
Number Of Ingredients 8
Steps:
- In a small mixing bowl break up the tuna with a fork. Toss with the celery, onion and parsley. Add the mayonnaise, mustard and season with pepper, to taste. Stir to combine. Add lemon juice, to taste, if using.
TUNA WITH CAPERS, OLIVES AND LEMON
This is not your mother's mayonnaise-laden tuna salad, but it's just as easy to prepare. Here's what you do: stir together some canned tuna, garlic, lemon juice, red onion, black olives, capers and fresh parsley, then spread it on buttered toast. Top it off with a round of ripe tomato or slivers of avocado and another slice of toast. That's it. If you want to make it into a dip, toss the mixture into a food processor with a few tablespoons of softened butter and a bit more olive oil. Purée until smooth and creamy and serve with carrots, fennel, bell pepper and seeded crackers. If you have a tin of sardines taunting you from inside your cabinet, we bet this recipe would work equally well with those.
Provided by Melissa Clark
Categories easy, lunch, quick, weekday, appetizer
Time 10m
Yield 4 sandwiches or 8 appetizer servings
Number Of Ingredients 11
Steps:
- In a large bowl, mash garlic with the back of a spoon. Whisk in the lemon juice and 5 tablespoons of olive oil. Combine with the tuna, onion, olives, capers, herbs and salt to taste.
- Serve on buttered toast for sandwiches, or make into a dip: Pulse the tuna salad and butter in a food processor until it is creamy. With the motor of the processor running, slowly add the additional 4 tablespoons oil. Taste and add more salt or lemon juice if needed. Serve with cut vegetables (fennel and bell peppers are nice) and crackers.
Nutrition Facts : @context http, Calories 273, UnsaturatedFat 14 grams, Carbohydrate 2 grams, Fat 25 grams, Fiber 0 grams, Protein 12 grams, SaturatedFat 9 grams, Sodium 228 milligrams, Sugar 0 grams, TransFat 0 grams
TUNA SALAD
Steps:
- Brush the tuna steaks with olive oil, and sprinkle with salt and pepper. Place the tuna steaks in a very hot saute pan and cook for only 1 minute on each side. Set aside on a platter.
- Meanwhile, in a small bowl, combine the olive oil, salt, pepper, lime zest, wasabi, lime juice, soy sauce and hot sauce. Add the avocados to the vinaigrette.
- Cut the tuna in chunks and place it in a large bowl. Add the scallions and red onion and mix well. Pour the vinaigrette mixture over the tuna and carefully mix.
CATERER'S TUNA SALAD
Make and share this Caterer's Tuna Salad recipe from Food.com.
Provided by cook1000000
Categories Lunch/Snacks
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Mix all ingredients in bowl. Use for sandwiches or serve on lettuce.
Tips:
- For the best flavor, use high-quality tuna. Look for tuna that is packed in water or olive oil, and avoid tuna that is packed in brine.
- If you're using canned tuna, be sure to drain it well before adding it to the salad.
- Use a variety of vegetables in your tuna salad. This will add flavor, texture, and nutrients.
- Don't be afraid to experiment with different flavors. You can add herbs, spices, or even fruits to your tuna salad.
- Serve tuna salad on a bed of lettuce or greens, or use it as a sandwich filling.
Conclusion:
Tuna salad is a versatile and delicious dish that can be enjoyed in many ways. It's a great option for a quick and easy lunch or dinner, and it's also perfect for potlucks and picnics. With so many different variations, there's sure to be a tuna salad recipe that everyone will enjoy.
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