Tuna Salad Recipe or Fresh Tuna Recipe with a Lemon Dill Sauce Recipe

This tuna salad recipe is great served in a pita, rolled in a wrap or on a bed of lettuce. For something special try using cooked fresh tuna in place of the canned tuna.

TUNA SALAD

• 2 Cans white albacore tuna


• ½ Cup finely chopped celery


• 1 Small finely chopped onion


• ½ Cup ripe olives, coarsely chopped


• 2 Package dry Italian salad dressing


• 2 Cups sour cream

Drain off any liquid on tuna and break tuna up into small pieces. Combine the tuna with the celery, onion, olives, dressing mix and sour cream. Toss to blend

The next tuna salad recipe can feed 90 to 100 people if you are cooking for a crowd. This recipe can be served on lettuce leaves as a salad or made into sandwiches using bread or buns. The same ingredients can be used in a small size recipe. Use 1 small can tuna, 1 Stalk chopped celery, 4 sliced olives, 1 boiled chopped egg,3 Tablespoons chopped onion, 1 Tablespoon relish 1 Teaspoon prepared mustard and enough mayonnaise to spread.

TUNA SALAD (Cooking for a crowd)

• 4 Four pound cans tuna


• 2 ½ Bunches finely chopped celery


• 2 Jars sliced salad olives (16 ounce each)


• 2 ½ Dozen hard boiled eggs, chopped small


• 2 Large chopped onions


• 1 Jar sweet pickle relish (16 ounces)


• 2 Cups prepared mustard


• 1 Quart mayonnaise (you may want more)

Have all ingredients chilled. Combine the tuna, celery, onion, olives, eggs, relish and mustard. Mix well to blend. Start adding mayonnaise and stirring to blend until you have desired consistency.

FRESH TUNA SALAD RECIPE with pasta

• 1 ½ Pounds fresh tuna


• ¼ Cup lemon dill vinegar


• Salt and freshly ground pepper


• 4 Quarts water


• 1 ½ Tablespoons salt


• ¾ Pound fresh spinach fettuccine


• 2/3 Cup diced red onion


• ½ Cup chopped fresh dill

Lemon dill sauce

• 1 Tablespoon Dijon mustard


• ½ Cup lemon dill vinegar


• Salt and freshly ground pepper


• 1 Cup olive oil

First make lemon dill sauce. Whisk together the mustard and lemon dill vinegar in a small bowl. Dribble in the oil and continue to whisk; add salt and pepper to taste. Set aside.

Arrange fresh tuna in a shallow baking pan and add enough water to half cover fish. Add the lemon dill vinegar and season with salt and pepper. Preheat oven to 400F degrees and bake about 12 minutes or just until done. Remove from oven and allow to cool to room temperature.

Bring water and salt to boil; Cook fettuccine until tender. Drain in a colander and rinse with cold running water. Shake off all water and transfer to a bowl; add ½ cup of onion and ¼ cup of dill. Pour half of lemon dill sauce over the pasta and season with salt and pepper; toss to blend.

Drain tuna and pat dry; coarsely flake tuna in a bowl. Add remaining onion and dill, ½ cup of sauce, salt and pepper and toss gently. Arrange pasta on large serving platter and spoon tuna mixture in the center to serve.

NOTE: If you know how to make herb vinegar the lemon dill vinegar is easy to make. Try the recipe below if you do not have any for this recipe.

LEMON DILL VINEGAR

• 1 lemon with peel, sliced


• 2 Cups vinegar (cider or white)


• ½ Cup packed fresh dill


• 1/8 Teaspoon salt

Place lemon, dill and salt in a glass bowl. Heat vinegar to very hot but not boiling; pour over the lemon and dill. Let set to cool; strain and pour into a glass jar. Add fresh dill and cover with a lid.

Try More Delicious Salad Recipes

• Corn salad


• Cauliflower salad


• Wilted lettuce salad


• Pea salad


• How to Cook Videos: Egg salad recipe

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