Best 9 Veggie Tuna Salad Recipes

VEGGIE-LOADED TANGY TUNA SALAD

Steps:

• Place flaked tuna in a medium bowl. Add veggies and mix well. Add mayo, honey mustard, relish, salt, and black pepper. Mix thoroughly. Season with more salt and black pepper, to taste, if you like. Mmmmmm!

VEGGIE TUNA SALAD

Steps:

• Mix tuna, jicama, mayonnaise, mustard, celery, parsley, radishes, and steak seasoning in a bowl until well blended.

MIXED VEGGIE TUNA SALAD SANDWICH

Steps:

• In a large bowl, combine the first five ingredients. Spoon tuna mixture onto bun bottoms; replace tops., Place each sandwich on a piece of heavy-duty foil (about 12 in. square). Fold foil around each sandwich and seal tightly; place packets on a baking sheet. , Bake at 400° for 10-15 minutes or until heated through.

FRUIT, VEGGIE, AND TUNA SALAD WRAP

Steps:

• Combine the tuna with the mayonnaise in a bowl, and mix until well combined.
• Mix together the spinach, carrot, apple, mozzarella cheese, and blueberries in a bowl, and gently fold in the tuna salad, making sure not to crush the blueberries.
• Microwave the flour tortillas for about 10 seconds, until slightly warmed and pliable. Scoop about 1 1/2 cups of the spinach-tuna mixture into the center of each tortilla, fold up the bottom 2 inches to enclose the filling, wrap, and serve.

TUNA & VEGGIE PASTA SALAD

Steps:

• Cook the pasta in water with a dash of salt.
• Combine all other ingredients in a large bowl with a lid.
• When pasta is cooked through, drain and rinse in cold water.
• Add pasta to other ingredients & mix thoroughly.
• Let sit in fridge for several hours before serving.
• May be served over a garden salad, baked potato, with crackers. This recipe is versatile & can be tweaked to your taste. Could be made gluten free if use gluten free pasta.

VEGGIE ROAST AND TUNA SALAD RECIPE BY TASTY

Steps:

• Roast the brussel sprouts and bell pepper with za'atar, salt, olive oil and balsamic vinegar at 400°F for 25-30 minutes or more, depending on how charred you like your veggies.
• Once the veggies are roasted, take a salad bowl and mix the sprouts, bell pepper and canned tuna together. Then, mix together dressing ingredients and, once combined, toss salad in this.
• Fry a few capers and slivers of small onions and garlic in olive oil and add this on top of the salad.
• Finish the salad with a final dash of balsamic vinegar, toasted bread croutons, a sprinkle of fresh parsley, za'atar spice mix and red chilli flakes.

TUNA, VEGGIE & QUINOA SALAD

Steps:

• Combine quinoa & water in a saucepan with a tight-fitting lid. Bring to a boil over medium high flame, then reduce flame to low and cover. Cook, stirring occasionally, till water is absorbed and quinoa is tender, 12-15 minutes.
• Combine tuna, beans, corn, bell pepper, and herbs in a large bowl.
• In a small bowl, whisk olive oil, zest, orange juice, and salt and pepper till smooth.
• When quinoa is done cooking, let cool a few minutes, then combine with veggies in bowl. Drizzle with dressing (if using), stir to mix. Serve warm or chilled.

VEGGIE LOADED TUNA SALAD

Steps:

• Combine mayo, honey mustard, relish, s alt and pepper, and mix well. Then stir the tuna into this mixture. Finally, fold in all the veggies. If you like, season to taste with some more salt and pepper. Mmmmmm!

DILL VEGGIE TUNA SALAD

Steps:

• Fill a pot with lightly salted water and bring to a rolling boil. Once the water is boiling, stir in the shell pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, about 13 minutes. Drain well in a colander set in the sink, and chill by rinsing with cold water.
• Combine the cooled pasta, tuna, tomato, cucumber, red bell pepper, green onions, and celery in a salad bowl, and toss lightly to mix. Stir in the ranch dressing and dill, cover, and refrigerate until chilled, at least 1 hour.