Best 3 Tuna Chefs Salad Recipes

Tuna Chefs Salad: A Classic Dish with Endless Variations

Tuna chefs salad is a classic dish that has been enjoyed for generations. It is a versatile salad that can be easily customized to suit your own taste preferences. The basic ingredients in a tuna chefs salad typically include tuna, hard-boiled eggs, celery, onion, and mayonnaise. However, there are many other ingredients that can be added to create different variations of the salad. For example, some people like to add chopped pickles, olives, or tomatoes. Others might add diced avocado, cucumber, or bell pepper. The possibilities are endless!

In this article, we will provide you with three different recipes for tuna chefs salad. The first recipe is a classic tuna chefs salad that is made with the basic ingredients. The second recipe is a more modern take on the salad that includes some additional ingredients, such as avocado and cucumber. The third recipe is a tuna chefs salad that is made with grilled tuna. This recipe is perfect for those who are looking for a healthier option.

No matter which recipe you choose, you are sure to enjoy this delicious and versatile salad. So, what are you waiting for? Start cooking today!

Here are our top 3 tried and tested recipes!

THE BEST TUNA SALAD

The Best Tuna Salad image

I never get tired of an excellent tuna salad recipe, and of the hundreds of versions I've made, this version is the best. Serve on toast, crackers, a bed of greens, or grilled as a very delicious tuna melt.

Provided by Meggan Hill

Categories Salad

Time 5m

Number Of Ingredients 8

Ingredients

4 (5 ounce) cans tuna packed in water (drained (see note 1))
1 cup mayonnaise (or less to taste (see note 2))
1/3 cup celery (finely chopped (about 1 rib))
2 tablespoons red onion (minced, about 2 small slices)
2 tablespoon sweet pickle relish ((see note 3))
1 tablespoon fresh lemon juice
1 clove garlic (minced)
salt and freshly ground black pepper

Steps:

In a medium bowl, combine tuna, mayonnaise, celery, onion, relish, lemon juice, and garlic.
Season to taste with salt and pepper (I like 1/2 teaspoons salt and 1/4 teaspoon pepper). Serve immediately or cover and chill until serving.

Nutrition Facts : Calories 345 kcal, ServingSize 0.5 cup, Carbohydrate 3 g, Protein 19 g, Fat 29 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 50 mg, Sodium 516 mg, Fiber 1 g, Sugar 2 g

TUNA CHEF'S SALAD

Tuna Chef's Salad image

Spruce up canned tuna with a few ingredients, and this flavorful salad is ready to eat in 10 minutes.

Provided by Betty Crocker Kitchens

Categories Entree

Time 10m

Yield 4

Number Of Ingredients 5

Ingredients

1 bag (9 oz) leafy salad greens (about 6 cups)
2 cans (5 oz each) albacore tuna in water, drained
4 hard-cooked eggs, sliced
1 cup shredded carrots (from 10-oz bag)
3/4 cup Caesar dressing

Steps:

On 4 plates, evenly divide salad greens, tuna, eggs and carrots. Drizzle each with 3 tablespoons dressing.

Nutrition Facts : Calories 400, Carbohydrate 6 g, Cholesterol 245 mg, Fat 5, Fiber 2 g, Protein 23 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 770 mg, Sugar 3 g, TransFat 0 g

SOUS-CHEF SALAD

Sous-Chef Salad image

Following the model of a classic French salade composée, this satisfying salad, packed with cooked and raw vegetables, as well as canned best-quality tuna and hard-boiled eggs, presents beautifully and eats like a meal. It builds upon a traditional salade niçoise, but a true niçoise uses no lettuce, often has anchovies, would want cracked black niçoise olives and would not have artichoke hearts and basil. So let's call this a sous-chef salad - and dodge the whole argument while picking up another: It is definitely the best meal salad you will eat all summer. Take care to arrange it so there's some of each component wherever your eye lands. Try to nestle and fluff the ingredients to allow them all to be seen, rather than piling layer atop layer and thus obscuring the beauty of everything below. This makes the salad very attractive and, most important, ensures that everyone gets some of everything in each bite.

Provided by Gabrielle Hamilton

Categories salads and dressings, vegetables, main course

Time 30m

Yield 2 servings

Number Of Ingredients 15

Ingredients

Coarse kosher salt and freshly ground black pepper
5 ounces marble potatoes
6 ounces green beans, stems removed, tails intact
4 large eggs (refrigerator cold)
1 small head soft lettuce, such as butter or red-leaf lettuce
1 bunch radishes
4 ounces artichoke hearts in brine
3 to 4 ounces ripe cherry tomatoes (red, yellow or mixed)
1 (6.7-ounce) jar high-quality tuna packed in oil
1/2 small red onion (about 2 ounces), halved and thinly sliced
1 ounce pitted Kalamata olives, halved (about 1/4 cup)
3 garlic cloves, freshly peeled
1 to 2 tablespoons red wine vinegar
Extra-virgin olive oil (about 1/4 cup)
2 large, leafy basil sprigs (2 to 3 ounces)

Steps:

Bring a large pot of water to boil over high heat. Add plenty of salt to taste of the sea.
Add potatoes, and boil until the thin tip of a knife can pierce a potato as if going into soft wax, 8 to 9 minutes. Retrieve potatoes with a spider, and let cool and drain on a baker's rack set into a sheet pan nearby.
Add green beans to still-boiling water, and boil until the color transforms from raw and dusty to saturated deep green, 4 to 5 minutes. Remove with a spider, and set out to drain and cool on the baker's rack.
Add the eggs directly from the refrigerator into the boiling water, and boil for 8 minutes. Dump eggs and boiling water into the sink, letting the shells crackle as they land hard. Peel eggs while submerged under cold running water, which helps to stop the cooking and release the shells easily. Set peeled eggs to rest on the rack.
While eggs boil, wash and spin-dry lettuce.
Remove green leafy tops from radishes, and save for another use, if desired. Wash and carefully rinse radishes, taking care to remove any grit or sand.
On a large rimmed platter, begin to assemble the salad by tearing the clean, dry lettuce and arranging it as the bed.
Use a sharp paring knife to split the green beans in half crosswise. Scatter them artfully around the bed of lettuce.
Split the potatoes in half and arrange artfully.
Split artichokes, if whole, into quarters and arrange artfully.
Repeat with cherry tomatoes, followed by radishes, split into quarters, then eggs, quartered into wedges.
Remove tuna from the jar with a fork. Break it into chunks, and nestle it into the mound of salad. Drizzle the tuna oil over the salad.
Finish with scattered red onion and split olives.
Microplane the garlic into a small bowl. Add red-wine vinegar and 3 to 4 long glugs of olive oil (about 1/4 cup), and stir together briskly. Season with salt and a lot of freshly ground pepper.
Just before dressing the salad, tear the basil leaves to release their fragrance. Scatter them around the whole salad.
When ready to serve, drizzle dressing evenly and thoroughly over salad. When ready to eat, toss to dress, and don't worry about messing up the beauty.

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the flavor of your salad.
Don't overcook the tuna. Tuna is best when it is cooked just until it is opaque in the center.
Flake the tuna with a fork. This will help to incorporate it into the salad and make it easier to eat.
Use a variety of vegetables in your salad. This will add color, texture, and nutrients.
Don't be afraid to experiment with different dressings. There are many different types of dressing that can be used on a tuna salad.
Make sure to season your salad to taste. This will help to bring out the flavors of the other ingredients.

Conclusion:

Tuna salad is a classic dish that can be enjoyed by people of all ages. It is a versatile dish that can be served as a sandwich, salad, or dip. With its simple ingredients and easy preparation, tuna salad is a great option for a quick and healthy meal.