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    You are in: Home / Community Forums / Recipe Requests - General / tuna salad
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    tuna salad

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    Amberngriffinco
    Wed Aug 14, 2013 6:12 pm
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    brought up using a wooden chopping bowl and a metal chopper to chop the tuna up, add in green onions and mayo.

    then, late 60's, a woman we met invited us over for lunch at her place and her tuna was chopped, with chopped HB eggs, celery, onions and carrots all chopped fine and mixed w/mayo.

    This later recipe, I now throw in chopped B&B pickles and dh and I like this a lot.

    When I worked at a vet ofc in Garden Grove, CA, the deli across the st made THE BEST! tuna salad using pecans too.. I know I loved it.

    OTHER than this pecan one, I'd LOVE to try some new recipes (now that I spied solid wht tuna on sale for $1/can!) .

    We do NOT LIKE DILL in ours at all.

    Thanks
    a
    Dee514
    Wed Aug 14, 2013 6:27 pm
    Forum Host
    This one might be similar to others you have made in the past, but I will post it anyway: Still Another Tuna/Pasta Salad.......(Mom's Tuna Salad) icon_smile.gif
    Zeldaz
    Wed Aug 14, 2013 6:57 pm
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    Amberngriffinco
    Wed Aug 14, 2013 11:05 pm
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    Dee514 wrote:
    This one might be similar to others you have made in the past, but I will post it anyway: Still Another Tuna/Pasta Salad.......(Mom's Tuna Salad) icon_smile.gif



    that's different to me.. I will run it by DH, thanx!
    1Steve
    Thu Aug 15, 2013 8:35 am
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    PaulO in MA
    Fri Aug 16, 2013 7:09 am
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    Tolling Bell Tuna Rolls

    Keene, Carolyn. The Nancy Drew Cookbook. Clues to Good Cooking. New York: Grosset & Dunlop, 1973.

    3 eggs
    1 1-pound wedge American Cheese
    1 13 ½-ounce can tuna fish
    2 tablespoons chopped onion
    2 tablespoons pickle relish
    ¾ cup mayonnaise
    6 hamburger buns

    Put eggs in a pan, cover them with water and bring to a boil. Cook slowly for 15 minutes. After letting them stand in cold water for a few minutes, peel the hard-boiled eggs. Chop into small pieces and cut the cheese into ¼-inch cubes. Place them in a bowl. Drain all liquid from the tuna fish and break the chunks into small pieces. Mix it with the eggs and cheese.

    Add onion, relish, mayonnaise to the mixture and stir.

    Split the buns in halves and place the bottom halves in a shallow pan. Spread the mixture on them. Place the pan on the broiling rack and leave for 10 minutes. Remove them from the broiler. Then brown the inside of the top bun halves for ½ minute, and place them on top of the tuna mixture.

    FOR A CHANGE

    Nancy often replaces the tuna fish with a cup of cooked turkey or chicken – a good way to use those leftovers!
    ______________

    What we do:

    1 5-oz. Can solid white tuna
    2 Eggs
    Cheese, minced
    Mayonnaise
    Relish
    Onion, diced
    Chives, parsley, celery seed.
    English muffins

    Cover eggs with cold water in sauce pan. Bring to boil. Remove from heat and cover for 15 minutes. Cool eggs in cold water and remove from the shell. Drain the tuna and add it to the bowl. Add minced cheese and onion. Add mayonnaise and a small amount of relish. Add other herbs, as desired. Mince egg and add it to a bowl. Mix well. Serve on toasted English muffins.
    Zeldaz
    Fri Aug 16, 2013 9:49 am
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    Who knew Nancy Drew could cook? icon_lol.gif
    PaulO in MA
    Fri Aug 16, 2013 11:31 am
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    Good little cookbook.

    Ringmaster’s Secret Chicken

    Keene, Carolyn. The Nancy Drew Cookbook. Clues to Good Cooking. New York: Grosset & Dunlap; 1973.

    4 boneless chicken breasts (flattened slightly, if desired)
    1 cup sour cream
    1 tbsp. Worcestershire sauce
    ½ tsp. red hot sauce
    1/8 tsp. garlic salt
    1 ½ tsp. paprika
    1 tsp. salt
    1 cup bread crumbs

    Mix together sour cream, Worcestershire sauce, hot sauce, garlic salt, paprika, and salt. Place chicken breasts in this mixture and marinate overnight.

    Remove chicken, coat with bread crumbs, and arrange in a single later in a baking dish. Cover dish and place in refrigerator for 1 –1/2 hour.

    Bake uncovered at 325 degrees for 1 hour 15 minutes (less if chicken is flattened).
    Zeldaz
    Fri Aug 16, 2013 1:03 pm
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    Did you know Carolyn Keene didn't exist? She was actually a series of ghost writers, including several men. I wonder who REALLY wrote that cookbook!
    PaulO in MA
    Fri Aug 16, 2013 1:05 pm
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    I did not know that. Interesting.
    pinky kookie
    Fri Aug 16, 2013 2:37 pm
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    I found this interesting information about Carolyn Keene:

    "WHO IS CAROLYN KEENE?
    By Jennifer Fisher - March 28, 2010 -
    http://articles.latimes.com/2010/mar/28/entertainment/la-et-story28a-2010mar28

    The Nancy Drew books were written by ghost writers. Stratemeyer gave all of them the name Carolyn Keene. Who was the first Carolyn Keene?

    Her name was Mildred Wirt Benson. She was born in 1905 and grew up in a small town in Iowa. A tomboy, Mildred craved adventure and often joined the boys playing sports. One of her favorite things to do was read. She read everything she could get her hands on from classic books to kids' books like Peter Rabbit and Little Women.

    She began to write her own stories and proclaimed, "One day I will be a great writer!" She wrote stories for kids' magazines and submitted them for publication. At age 13, her first piece, "The Courtesy," was published in St. Nicholas magazine and she won a silver badge for it. She was thrilled and determined to write more.

    Read more about her in here:
    http://articles.latimes.com/2010/mar/28/entertainment/la-et-story28a-2010mar28


    BIO ABOUT CAROLYN KEENE - AUTHOR OF NANCY DREW MYSTERY BOOKS -
    http://nancy-drew.mysterynet.com/nancydrew/grownups/nancy/carolyn-keene-author.shtml
    Kathy228
    Sun Aug 18, 2013 10:35 am
    Food.com Groupie
    Here's a change of pace: Tuna Salad With Fried Onions

    When I make a baked tuna casserole, I like to add a tsp rosemary.

    I always bought white solid tuna, until I accidently got light solid tuna. I liked the light better because it has more flavor than the white.
    k
    Zeldaz
    Sun Aug 18, 2013 7:32 pm
    Food.com Groupie
    The solid tuna is also usually albacore, which is higher in mercury. For those who are interested, this article has the EPA guidelines for albacore consumption. http://www.edf.org/oceans/mercury-alert-canned-tuna-safe-eat
    icon_sad.gif I love tuna!
    *Parsley*
    Sun Aug 18, 2013 8:25 pm
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    SarasotaCook
    Fri Aug 23, 2013 10:45 am
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    This is one I make all the time.

    Tuna, celery, red onion, capers, green olives with pimentos, bread and butter pickles chopped, parsley, dijon mustard, mayonnaise.

    And no measurements, I just add all the ingredients according to taste.

    Just made this yesterday for lunch/and dinner. I used fresh tuna that I grilled. But, I do the same with canned too.

    I forgot the parsley this time, but that really didn't change the flavor all that much. Also, some pepper. NO salt, the capers and olives are salty enough.
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