Best 5 Kims Tuna Salad Recipes

Kim's Tuna Salad is a classic dish that has been enjoyed by families for generations. It's a simple, yet delicious salad that is perfect for a quick lunch or dinner. Made with just a few simple ingredients, this salad is packed with flavor and nutrition. The main component of the salad is tuna, which is a good source of protein and omega-3 fatty acids. Other ingredients include celery, onion, hard-boiled eggs, mayonnaise, and seasonings. This versatile dish can be served on its own, or used as a sandwich filling or a topping for crackers. In this article, you'll find Kim's classic tuna salad recipe, as well as variations such as the Tuna Waldorf Salad, Greek Tuna Salad, and Mediterranean Tuna Salad. These recipes offer a range of flavors and textures, ensuring that there's a tuna salad recipe for everyone to enjoy.

Check out the recipes below so you can choose the best recipe for yourself!

CLASSIC TUNA SALAD

Classic Tuna Salad image

This easy tuna salad recipe is perfect in tuna salad sandwiches or next to some coleslaw!

Provided by Holly Nilsson

Categories Fish Lunch Snack

Time 15m

Number Of Ingredients 8

Ingredients

12 ounces white flaked tuna ( in water, drained)
¾ cup mayonnaise
2 dill pickles (finely chopped)
1 stalk celery (finely diced)
1 green onion (sliced)
1 teaspoon dijon
1 teaspoon lemon juice
salt & pepper (to taste)

Steps:

Drain the tuna well.
Combine all ingredients in a small bowl and mix well.
Use to top a salad, in sandwiches or to add to pasta salads.

Nutrition Facts : Calories 366 kcal, Carbohydrate 1 g, Protein 17 g, Fat 32 g, SaturatedFat 5 g, Cholesterol 48 mg, Sodium 783 mg, Sugar 1 g, ServingSize 1 serving

KIM'S TUNA SALAD

Kim's Tuna Salad image

I always make my tuna salad like this. Enjoy as a sandwich, on a salad, or my favorite, with Triscuits (I'm a Triscuitholic).

Provided by Kim127

Categories Tuna

Time 10m

Yield 2 serving(s)

Number Of Ingredients 6

Ingredients

1 can albacore tuna, packed in water
2 tablespoons diced celery
1 tablespoon diced red onion
1 teaspoon grated carrot
1 teaspoon Mrs. Dash seasoning mix (Original)
3 tablespoons mayonnaise (Hellman's of course)

Steps:

Mix all ingredients together.
Enjoy!

KIMCHI TUNA SALAD

Kimchi Tuna Salad image

Kimchi and canned tuna make a popular combination in Korean cooking. These two pantry staples are found together in a number of dishes like kimchi jjigae and kimbap, and here they are the basis of a lively, fortifying salad. Combine them with fresh ginger and celery for crunch (or an equal amount of other crunchy vegetables, like thinly sliced sugar snap or snow peas, radishes, carrot, cabbage or fennel). The dressing is made using the spicy liquid from the kimchi jar, rice wine vinegar and sesame oil, but because each jar of kimchi is different, you may want to tweak the seasonings to taste. Eat the salad on its own; with gim, or seaweed, as a hand roll; or with something starchy to balance the punch, like a burger bun, rice, boiled potatoes, soba or ramen noodles.

Provided by Ali Slagle

Categories dinner, lunch, quick, weekday, salads and dressings, main course

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

1 (16-ounce) jar cabbage kimchi, including juice
2 tablespoons unseasoned rice wine vinegar, plus more to taste (or lemon or lime juice or 1 tablespoon fish sauce)
3 teaspoons toasted sesame oil, plus more to taste
10 to 12 ounces canned tuna (preferably oil-packed), drained
6 celery stalks, thinly sliced crosswise (about 2 cups)
1 (2-inch) piece fresh ginger, peeled and thinly sliced into less than 1/4-inch-thick matchsticks
Mayonnaise (optional)
Red-pepper flakes, gochugaru or sambal oelek (optional)
1 tablespoon toasted sesame seeds or furikake (optional)

Steps:

Place a colander in a medium bowl and drain the kimchi. Coarsely chop the kimchi; you should have about 2 cups.
To the medium bowl with the kimchi juice, add the rice wine vinegar and sesame oil; stir to combine. Stir in the tuna and celery, breaking up the tuna into large chunks.
Add the chopped kimchi and ginger, and stir to combine. Because each batch of kimchi tastes different, it's important to taste and adjust seasonings. If it needs more tang, add more rice wine vinegar. If it's too intense, add more oil or even mayonnaise. If you want it spicier, add red-pepper flakes, gochugaru or sambal.
Serve with a sprinkle of sesame seeds, if desired. The salad keeps in the refrigerator for up to 3 days.

THE BEST TUNA SALAD

The Best Tuna Salad image

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

Ingredients

Two 6-ounce cans white meat tuna packed in water, drained
2 tablespoons minced celery
2 tablespoons minced red onion, soaked in cold water for 5 minutes and drained
1 teaspoon minced flat-leaf parsley
1/3 cup prepared mayonnaise
1 tablespoon whole-grain mustard
Freshly ground black pepper
Freshly squeezed lemon juice (optional)

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.

CLASSIC TUNA SALAD SANDWICH

Classic Tuna Salad Sandwich image

Here is Craig Claiborne's version of the classic lunchbox staple. Celery, red onion and red bell pepper add crunch; capers and lemon juice lend a little tang.

Provided by The New York Times

Categories easy, lunch, quick, snack, weekday, sandwiches, main course

Time 5m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

2 (6-ounce) cans solid, waterpacked tuna
1/2 cup mayonnaise, preferably homemade
1/2 cup finely diced celery
3 tablespoons finely diced red onion
3 tablespoons finely minced red bell pepper
2 tablespoons drained capers
2 teaspoons lemon juice
Kosher salt and freshly ground black pepper to taste
Sliced sandwich bread of choice

Steps:

In a medium bowl, combine the tuna, mayonnaise, celery, onion, bell pepper, capers and lemon juice. Mix with a fork until thoroughly combined. Season to taste with salt and pepper. Serve on the sandwich bread of your choice.

Tips:

Use High-Quality Ingredients: Opt for fresh, high-quality tuna, mayonnaise, and vegetables to ensure the best flavor and texture.
Choose the Right Tuna: Albacore or skipjack tuna are commonly used for tuna salad. Albacore has a milder flavor, while skipjack has a stronger taste. Select tuna packed in water or oil, depending on your preference.
Mayo Options: Use regular mayonnaise for a classic flavor, or try Greek yogurt, avocado, or hummus as healthier alternatives.
Add-Ins: Experiment with different add-ins to create unique flavor combinations. Popular choices include celery, onion, dill, capers, olives, hard-boiled eggs, and chopped nuts.
Fresh Herbs: Elevate the flavor of your tuna salad with fresh herbs like parsley, dill, cilantro, or chives.
Seasoning: Don't forget to season your tuna salad with salt, pepper, and a squeeze of lemon juice or vinegar to balance the flavors.
Chill Before Serving: Allow the tuna salad to chill in the refrigerator for at least 30 minutes before serving to let the flavors meld and develop.

Conclusion:

Kim's Tuna Salad is a versatile dish that can be enjoyed as a sandwich filling, salad topping, or dip. With its classic combination of tuna, mayonnaise, and vegetables, this recipe provides a delicious and satisfying meal. Experimenting with different ingredients and add-ins allows for endless variations, making it a customizable dish that can cater to various tastes and preferences. Whether you're looking for a quick and easy lunch or a light and flavorful dinner, Kim's Tuna Salad is an excellent choice that offers both convenience and culinary delight.