Best 5 Tropical Tuna Salad Recipes

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**Tropical Tuna Salad: A Refreshing Twist on a Classic**

Looking for a light and refreshing lunch or dinner option? Look no further than this tropical tuna salad. This dish combines the classic flavors of tuna salad with a tropical twist, featuring sweet pineapple, tangy mango, and crunchy jicama. It's a perfect meal for a hot summer day or a quick and easy weeknight dinner.

This recipe features three variations of the tropical tuna salad: a classic tuna salad with mayonnaise, a lighter version with Greek yogurt, and a vegan version with mashed avocado. Each variation offers its own unique flavor and texture, so you can choose the one that best suits your taste and dietary preferences.

The classic tuna salad is made with canned tuna, mayonnaise, celery, onion, and hard-boiled eggs. The Greek yogurt version uses Greek yogurt instead of mayonnaise for a lighter and healthier option. The vegan version uses mashed avocado instead of mayonnaise or Greek yogurt for a creamy and plant-based alternative.

All three variations of the tropical tuna salad are served on a bed of lettuce or greens, and can be garnished with additional fresh herbs, chopped nuts, or crumbled cheese. They're also a great option for meal prep, as they can be made ahead of time and stored in the refrigerator for later.

So if you're looking for a delicious and refreshing new way to enjoy tuna salad, give this tropical version a try. With three variations to choose from, there's something for everyone to enjoy.

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

TROPICAL TUNA SALAD



Tropical Tuna Salad image

"Slice a few veggies, open a couple of cans and you can put together this hearty salad in just seconds," confirms Helen Myhre of Kailua-Kona, Hawaii. "The oranges and pineapple add a hint of sweetness, while water chestnuts add crunch."

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 9

1 bunch romaine, torn
2 cups canned unsweetened pineapple chunks
1/2 cup sliced green onions
1 can (12 ounces) water-packed low-sodium tuna, drained
1 can (11 ounces) mandarin oranges, drained
1 can (8 ounces) sliced water chestnuts, drained
1/2 cup fat-free mayonnaise
4 teaspoons light soy sauce
1/2 teaspoon lemon juice

Steps:

  • In a large bowl, toss romaine, pineapple, onions, tuna, oranges and water chestnuts. In a small bowl, combine mayonnaise, soy sauce and lemon juice; pour over salad and toss.

Nutrition Facts : Calories 205 calories, Fat 1g fat (0 saturated fat), Cholesterol 10mg cholesterol, Sodium 303mg sodium, Carbohydrate 32g carbohydrate (0 sugars, Fiber 0 fiber), Protein 19g protein. Diabetic Exchanges

TROPICAL FRUIT, RICE AND TUNA SALAD



Tropical Fruit, Rice and Tuna Salad image

Same old tuna salad-not! Albacore tuna partners with brown rice and three fruits that gets dressed with creamy yogurt.

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 3h40m

Yield 4

Number Of Ingredients 8

1 cup water
3/4 cup uncooked instant brown rice
2/3 cup Yoplait® Fat Free plain yogurt or Yoplait® 99% Fat Free creamy vanilla yogurt (from 2-lb container)
1 can (8 oz) pineapple tidbits in juice, drained, 1 teaspoon juice reserved
2 kiwifruit, peeled, sliced
1 medium mango, peeled, seeded and chopped (about 1 cup)
1 can (5 oz) white tuna in water, drained, flaked
1 tablespoon coconut, toasted*

Steps:

  • In 1-quart saucepan, heat water to boiling. Stir in rice. Reduce heat to low; cover and simmer 10 minutes. Uncover; cool 15 minutes. Refrigerate at least 1 hour or until cold.
  • In medium bowl, mix rice, yogurt and reserved pineapple juice. Cover; refrigerate 1 to 2 hours to blend flavors.
  • Cut kiwifruit slices into fourths. Gently stir kiwifruit, pineapple, mango and tuna into rice mixture. Sprinkle with coconut. Store covered in refrigerator.

Nutrition Facts : Calories 300, Carbohydrate 55 g, Cholesterol 10 mg, Fiber 6 g, Protein 13 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 140 mg, Sugar 23 g, TransFat 0 g

GLUTEN-FREE TROPICAL FRUIT, RICE AND TUNA SALAD



Gluten-Free Tropical Fruit, Rice and Tuna Salad image

Same old tuna salad-not! Albacore tuna partners with brown rice and three fruits that gets dressed with creamy yogurt.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 3h40m

Yield 4

Number Of Ingredients 8

1 cup water
3/4 cup uncooked instant brown rice
1 container (6 oz) Yoplait® Light very vanilla yogurt
1 can (8 oz) pineapple tidbits in juice, drained, 1 teaspoon juice reserved
2 kiwifruit, peeled, sliced
1 medium mango, peeled, seeded and chopped (about 1 cup)
1 can (5 oz) white tuna in water, drained, flaked
1 tablespoon coconut, toasted*

Steps:

  • In 1-quart saucepan, heat water to boiling. Stir in rice. Reduce heat to low; cover and simmer 10 minutes. Uncover; cool 15 minutes. Refrigerate at least 1 hour or until cold.
  • In medium bowl, mix rice, yogurt and reserved pineapple juice. Cover; refrigerate 1 to 2 hours to blend flavors.
  • Cut kiwifruit slices into fourths. Gently stir kiwifruit, pineapple, mango and tuna into rice mixture. Sprinkle with coconut. Store covered in refrigerator.

Nutrition Facts : Calories 280, Carbohydrate 53 g, Cholesterol 10 mg, Fat 1/2, Fiber 6 g, Protein 11 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 130 mg, Sugar 22 g, TransFat 0 g

TROPICAL FRUIT, RICE AND TUNA SALAD



Tropical Fruit, Rice and Tuna Salad image

Same old tuna salad-not! Albacore tuna partners with brown rice and three fruits that gets dressed with creamy yogurt.

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 3h40m

Yield 4

Number Of Ingredients 8

1 cup water
3/4 cup uncooked instant brown rice
2/3 cup Yoplait® Fat Free plain yogurt or Yoplait® 99% Fat Free creamy vanilla yogurt (from 2-lb container)
1 can (8 oz) pineapple tidbits in juice, drained, 1 teaspoon juice reserved
2 kiwifruit, peeled, sliced
1 medium mango, peeled, seeded and chopped (about 1 cup)
1 can (5 oz) white tuna in water, drained, flaked
1 tablespoon coconut, toasted*

Steps:

  • In 1-quart saucepan, heat water to boiling. Stir in rice. Reduce heat to low; cover and simmer 10 minutes. Uncover; cool 15 minutes. Refrigerate at least 1 hour or until cold.
  • In medium bowl, mix rice, yogurt and reserved pineapple juice. Cover; refrigerate 1 to 2 hours to blend flavors.
  • Cut kiwifruit slices into fourths. Gently stir kiwifruit, pineapple, mango and tuna into rice mixture. Sprinkle with coconut. Store covered in refrigerator.

Nutrition Facts : Calories 300, Carbohydrate 55 g, Cholesterol 10 mg, Fiber 6 g, Protein 13 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 140 mg, Sugar 23 g, TransFat 0 g

TROPICAL TUNA SALAD SUPPER



Tropical Tuna Salad Supper image

Recipe from Rachael Ray magazine (from this summer). WOW was this a fun and tasty dinner. . .so different from the usual meat and potatoes! Do NOT skip the oranges or mango (actually I had to skip the mango due to an allergy) because the sweet really pulls this dish together. I actually added a few fresh squeezes of orange juice to the dressing and would do that again. I also just seared my small tuna steaks whole and then sliced them to assure they stayed rare. YUMMO! This is so pretty on the plate!

Provided by januarybride

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 23

2 tablespoons orange marmalade
2 tablespoons tamari soy sauce
1 tablespoon honey
2 teaspoons lime zest
2 limes, juice of
1 teaspoon hot pepper sauce
3 tablespoons vegetable oil, plus more for drizzling
1 garlic clove, grated
one 1-inch piece fresh ginger, peeled and grated
2 teaspoons toasted sesame oil
1 mango, cut into small cubes
1 red bell pepper, cut into cubes
2 small red chilies, seeded and thinly sliced
1/2 English cucumber, cut into cubes (I used a regular cucumber)
1 red onion, cut into small cubes (I just used 2 green onions to make it more mild)
1 cup frozen shelled edamame, thawed
1/2 cup mandarin orange segments
1 avocado, cubed (this is my addition to the recipe and it's great)
4 ahi tuna steaks, . cut into bite-size cubes (2-3/4 pounds)
salt and pepper
1/4 cup snipped fresh chives
toasted sesame seeds (to garnish)
plantain chips, for garnish

Steps:

  • In a salad bowl, whisk together the marmalade, tamari sauce, honey, lime peel, lime juice and hot sauce.
  • Whisk in the oil. Stir in the garlic, ginger and sesame oil.
  • Add the mango, bell pepper, chiles, cucumber, onion, edamame and orange (and avocado if using it).
  • In a large skillet, heat a drizzle of oil over medium-high heat. Season the tuna with salt )I used seasoning salt) and pepper. Add to the pan and cook, turning, until just browned, about 3 minutes.
  • Sprinkle the chives on top. Add the tuna to the salad and toss gently.
  • Top with the sesame seeds and serve with the plantain chips.

Tips:

  • Use fresh, high-quality ingredients for the best flavor.
  • If you don't have canned tuna, you can use cooked and flaked fish instead.
  • Feel free to adjust the amount of mayonnaise and spices to your taste.
  • For a healthier version, use Greek yogurt instead of mayonnaise.
  • Add some chopped celery or onion for extra crunch.
  • Serve the tuna salad on a bed of lettuce or in a tomato boat for a light and refreshing meal.

Conclusion:

Tropical tuna salad is a delicious and easy-to-make dish that is perfect for a quick lunch or dinner. It is packed with protein and healthy fats, and the tropical flavors of pineapple, mango, and coconut add a refreshing twist. Whether you are looking for a light and healthy meal or a fun and festive dish to serve at a party, tropical tuna salad is sure to please everyone.

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