Best 3 Tomatoes And Tuna Salad Recipes

Indulge in a delightful culinary journey with our versatile Tomatoes and Tuna Salad, a symphony of flavors that caters to various dietary preferences. Embark on a culinary voyage with three distinct recipes that showcase the diverse possibilities of this classic dish. From the traditional mayonnaise-based version to a refreshing Greek-inspired dressing and a tangy Asian-style marinade, each recipe promises a unique taste experience. Whether you're seeking a light and healthy lunch option, a vibrant side dish, or an easy-to-prepare appetizer, our Tomatoes and Tuna Salad collection has something for every palate. Join us as we explore the delectable world of this beloved salad, where fresh tomatoes, succulent tuna, and an array of seasonings unite to create a symphony of flavors.

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

TOMATOES AND TUNA SALAD

Tomatoes and Tuna Salad image

Each summer, I look forward to making this salad when I have a bumper crop of tomatoes in my garden.

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 5 servings.

Number Of Ingredients 11

Ingredients

1 can (12 ounces) tuna, drained and flaked
4 ounces cheddar cheese, cut into 1/4-inch cubes
1/2 to 3/4 cup mayonnaise
1/2 cup chopped celery
1/4 cup chopped onion
2 tablespoons chopped dill pickle
1 tablespoon dill pickle juice
1/4 teaspoon salt
1/8 teaspoon each celery seed and pepper
5 medium tomatoes, cored
Bacon bits, optional

Steps:

In a bowl, combine tuna, cheese, mayonnaise, celery, onion, pickle, pickle juice, salt, celery seed and pepper. Chill. Cut tomatoes, not quite through, into quarters; place on individual plates and spread apart. Spoon 1/2 cup salad into each. Garnish with bacon bits if desired.

Nutrition Facts : Calories 368 calories, Fat 26g fat (7g saturated fat), Cholesterol 52mg cholesterol, Sodium 704mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 25g protein.

PASTA SALAD WITH MARINATED TOMATOES AND TUNA

Pasta Salad With Marinated Tomatoes and Tuna image

Fresh, quick-marinated tomatoes make the best sauces for pasta salad because not much needs to be done beyond tossing the tomatoes with hot pasta, salt and olive oil. The juices from the tomatoes and the heat create a gloriously glossy combination. Feel free to make this pasta salad ahead of time, then toss in flaked tuna right before serving.

Provided by Sue Li

Categories dinner, easy, lunch, quick, weeknight, poultry, salads and dressings, seafood, main course

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

3 pints cherry tomatoes (about 2 pounds), halved
1/2 cup olive oil, plus more for drizzling
1 large shallot, thinly sliced
3 garlic cloves, thinly sliced
2 to 3 sprigs fresh oregano
2 tablespoons red wine vinegar
Kosher salt and black pepper
1 pound casarecce or other short pasta
2 (6-ounce) jars tuna packed in olive oil, drained

Steps:

Toss cherry tomatoes, olive oil, shallot, garlic, oregano and vinegar in a large bowl. Season with 1 teaspoon salt and 1 teaspoon black pepper and let marinate for at least 15 minutes.
Bring a large pot of water to a boil and season generously with salt.
Add pasta to the boiling water and cook until al dente, 8 to 10 minutes, depending on the shape and brand of pasta. With a spider or slotted spoon, strain pasta directly into tomato mixture and toss to combine. Season to taste with more salt and pepper.
Stir in flakes of tuna and serve with a drizzle of olive oil on top. The pasta can be served hot or at room temperature.

PASTA SALAD WITH TUNA, CORN AND CHERRY TOMATOES

Pasta Salad With Tuna, Corn and Cherry Tomatoes image

A recipe from Ricardo that I made today for DH and DS. For DS I used cubed cheddar and DH feta cheese.

Provided by Boomette

Categories Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

375 g fusilli
2 cups cherry tomatoes, halved (I used a large tomato, chopped)
the kernels of 2 cooked ears corn (2 cups)
1 cup feta cheese, diced (see note) or 1 cup pearl bocconcini (see note)
7 ounces flaked light tuna, drained
3 green onions, chopped
3 tablespoons olive oil
1 lime, juice of
2 tablespoons chopped fresh basil or 2 tablespoons parsley
1 teaspoon sugar
salt and pepper

Steps:

In a large pot of salted boiling water, cook the pasta until al dente. Drain and oil lightly. Let cool in a large bowl. Add the remaining ingredients. Toss to combine. Season with salt and pepper.
Serve immediately or refrigerate.
Variation: For a salad that could appeal to more kids, use bocconcini cheese, and in the grown-up version, use feta cheese.

Tips:

Choose ripe and flavorful tomatoes: The quality of your tomatoes will greatly impact the taste of your salad. Look for tomatoes that are deep red in color and have a slightly sweet smell.
Use high-quality canned tuna: Canned tuna can vary in quality, so it's important to choose a brand that you trust. Look for tuna that is packed in water or olive oil, and avoid tuna that is packed in brine.
Add some fresh herbs: Fresh herbs, such as basil, oregano, or parsley, can help to brighten up the flavor of your salad. Add them just before serving to preserve their flavor.
Use a light dressing: A light dressing will help to keep the salad from becoming too heavy. A simple vinaigrette or a yogurt-based dressing are both good options.
Serve immediately: Tuna salad is best served immediately after it is made. The longer it sits, the more the flavors will meld together and the salad will become less refreshing.

Conclusion:

Tuna salad is a classic summer dish that is easy to make and can be enjoyed in many different ways. Whether you serve it on a bed of lettuce, in a sandwich, or as a dip, tuna salad is sure to be a hit. So next time you're looking for a quick and easy meal, give tuna salad a try.