Best 5 Tuna Pea Salad Recipes

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Tuna pea salad, a classic summertime dish, combines the flavors of protein-packed tuna, sweet peas, crunchy celery and onion, and a creamy, tangy dressing. Variations on this classic salad are endless, and our collection features a variety of recipes that cater to diverse tastes and dietary preferences.

From the traditional tuna salad with mayonnaise dressing to the lighter Greek yogurt-based version, our recipes offer a range of options to suit your health goals. Enjoy the delightful crunch of fresh vegetables in our classic version, or savor the Mediterranean flair of our tuna salad with sun-dried tomatoes and Kalamata olives. For a taste of the tropics, try our tropical tuna salad with pineapple, mango, and coconut. And for those seeking a gluten-free and low-carb option, our keto tuna salad is a perfect choice.

With its versatility, tuna pea salad is not only a delicious meal but also a perfect addition to your meal prep routine. Pack it for lunch, serve it as a light dinner, or enjoy it as a refreshing snack. The recipes in this collection provide detailed instructions, making it easy for home cooks of all skill levels to create this timeless dish.

Here are our top 5 tried and tested recipes!

TUNA & PEA SALAD IN SHELLS



Tuna & Pea Salad in Shells image

This is a fantastic main dish perfect for those hot summer days when a light, cool meal sounds good. I make the day before to let the flavors blend.

Provided by Claudia Dawn

Categories     Tuna

Time 35m

Yield 8 serving(s)

Number Of Ingredients 11

1 (9 ounce) package frozen peas, cooked,drained,cooled
16 large shell macaroni, for stuffing
1 (6 1/2 ounce) can albacore tuna, drained,flaked
1/2 cup chopped celery
2 tablespoons sweet pickle relish
1 tablespoon chopped green onion
2 eggs, hard boiled,chopped
1/2 cup sour cream
1/4 cup mayonnaise
1 teaspoon lemon juice
1/2 teaspoon dill weed

Steps:

  • Cook macaroni as directed on package; drain.
  • Set aside in bowl of cold water.
  • Combine remaining ingredients.
  • Add peas; toss gently.
  • Drain water off of pasta.
  • Spoon about 1/4 cup tuna mixture into each macaroni shell.
  • Cover; refrigerate until thoroughly chilled.

Nutrition Facts : Calories 105.9, Fat 4.9, SaturatedFat 2.2, Cholesterol 63.6, Sodium 186, Carbohydrate 6.5, Fiber 1.6, Sugar 3.4, Protein 9

TUNA WITH BLACK-EYED PEA AND ARTICHOKE SALAD



Tuna With Black-Eyed Pea and Artichoke Salad image

Provided by Molly O'Neill

Categories     project, salads and dressings

Time 3h10m

Yield Four servings

Number Of Ingredients 21

5 ripe tomatoes, cored and cut into large chunks
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground pepper to taste
1 cup dried black-eyed peas
1/2 small onion, peeled
1 small carrot, peeled and cut into large chunks
4 sprigs fresh thyme
1 bay leaf
8 cloves garlic, peeled
3 1/2 cups water
2 teaspoons balsamic vinegar
2 teaspoons red-wine vinegar
2 tablespoons extra-virgin olive oil
16 fresh baby artichokes, trimmed, tough outer leaves discarded
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly ground pepper
2 tablespoons finely chopped scallions
1 teaspoon olive oil
1 8-ounce fresh tuna steak.
Kosher salt and freshly ground pepper to taste
2 tablespoons chopped Italian parsley

Steps:

  • To make the oil, puree the tomatoes in a food processor. Strain through a fine-mesh sieve. Place in a medium-size saucepan and simmer over low heat until reduced to 1/2 cup, about 1 hour. Strain again and let cool. Gradually whisk in the olive oil. Season with salt and pepper. Set aside.
  • Meanwhile, combine the black-eyed peas, onion, carrot, thyme, bay leaf, garlic and water in a medium-size saucepan and bring to a boil. Reduce the heat and simmer until the peas are tender, about 40 minutes. Drain and remove all but the peas. Place in a large bowl and toss in the vinegars and 1 tablespoon of oil. Let cool.
  • Preheat the oven to 400 degrees. Thinly slice the artichokes, place in a roasting pan and toss with 1 tablespoon of oil. Roast until tender, about 15 minutes. When cool, toss with the peas, along with the salt, pepper and scallions. Set aside at least 30 minutes.
  • To make the tuna, heat the oil in a medium-size nonstick skillet over medium-high heat. Add the tuna and saute until seared on both sides but still pink in the center, about 10 minutes. Let stand for 10 minutes. Slice thinly across the grain. Season with salt and pepper.
  • Shake or stir the tomato oil and drizzle it around the edge of 4 plates. Mound the salad in the center of the plates and lay the tuna over the top. Garnish with parsley and serve.

TUNA PEA SALAD



Tuna Pea Salad image

Crisp and delightful tuna salad, served on crackers or on a bed of lettuce. There are lots of different veggies you can substitute, but these are our favorites.

Provided by BakinBaby

Categories     Spreads

Time 5m

Yield 4 serving(s)

Number Of Ingredients 9

1 (6 ounce) albacore tuna
1/2 cup celery (chopped)
1 cup frozen peas (thawed)
1/4 cup water chestnut (chopped)
2 eggs (boiled and chopped)
1/2 green pepper (chopped)
3 tablespoons pimientos (chopped)
3 tablespoons mayonnaise
salt and pepper

Steps:

  • combine ingredients, chill at least 3 hours, serve with crackers,on lettuce leaves or in tomato shells.

TUNA AND PEA SALAD STUFFED SHELLS



Tuna and Pea Salad Stuffed Shells image

Very good. Great for showers.

Provided by Chris VanDusen

Categories     Tuna Salads

Time 40m

Number Of Ingredients 10

1 pkg frozen sweet peas, 9 oz
16 macaroni, large shells
2 can(s) tuna, canned, drained and flaked
1 stalk(s) celery, chopped
2 Tbsp sweet pickle relish or you could use dill pickle relish
1 Tbsp green onion, chopped
1/2 c sour cream
1/4 c mayonnaise
1 tsp lemon juice
leaf lettuce

Steps:

  • 1. Wash lettuce leaves and soak in bowl of cold water.
  • 2. Cook peas as directed on package, drain and cool.
  • 3. Cook macaroni shells as directed on package, drain and set aside in bowl of cold water
  • 4. In large bowl combine remaining ingredients, except peas.
  • 5. Add peas, toss gently
  • 6. Drain water from cooked macaroni and pat dry with paper towels.
  • 7. Spoon 1/4 cup of tuna mixture in each shell. Place in shallow dish, cover and refrigerate until thoroughly chilled.
  • 8. Paper towel dry lettuce leafs.
  • 9. To serve, place lettuce leaf on individual serving plate and top with stuffed shell.
  • 10. NOTE: The tuna salad by itself is really good for sandwiches.

TUNA FISH PEA SALAD



Tuna Fish Pea Salad image

An easy, QUICK, but absolutely delicious recipe that's great on sandwiches, with crackers, or even on its own. Kids love it too!

Provided by erinelz

Categories     Salad     Seafood Salad Recipes     Tuna Salad Recipes

Time 5m

Yield 6

Number Of Ingredients 5

1 (12 ounce) can chunk light tuna in water, drained
1 (15 ounce) can peas, drained
ΒΌ cup reduced-fat mayonnaise, or as needed
1 teaspoon garlic powder
1 teaspoon ground black pepper

Steps:

  • Place the tuna into a bowl with the peas, and lightly stir to break up the tuna and combine with the peas. Add the mayonnaise, garlic powder, and pepper, and stir to mix well.

Nutrition Facts : Calories 103.4 calories, Carbohydrate 7.1 g, Cholesterol 16.8 mg, Fat 0.7 g, Fiber 2.3 g, Protein 16.7 g, SaturatedFat 0.2 g, Sodium 159.7 mg, Sugar 2.3 g

Tips:

  • For the best flavor, use fresh, high-quality tuna. Look for tuna that is firm and has a mild, briny smell.
  • If you don't have canned tuna, you can also use cooked, flaked tuna. Simply omit the step of draining the tuna.
  • Feel free to add other vegetables to this salad, such as chopped celery, bell pepper, or cucumber.
  • For a creamy salad, add 1/4 cup of mayonnaise or Greek yogurt.
  • If you are watching your calories, you can omit the mayonnaise or Greek yogurt and use a light vinaigrette dressing instead.
  • Serve this salad on a bed of lettuce or greens, or use it as a sandwich filling.

Conclusion:

This tuna pea salad is a delicious and versatile dish that can be enjoyed for lunch, dinner, or a snack. It is also a great way to use up leftover tuna. With its simple ingredients and easy preparation, this salad is sure to become a favorite.

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