Tuna Salad On A Budget: Cheap And Nutritious Recipes
Tuna Salad On A Budget: Cheap And Nutritious Recipes
One-Can Tuna Salad
Ingredients
Ingredients
- 1 (12-ounce) can of tuna, drained
- 1/2 cup celery, chopped
- 1/2 cup onion, chopped
- 1/4 cup dill pickles, chopped
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
One-Can Tuna Salad
Ingredients:
- 1 can (5 ounces) tuna, drained and flaked
- 1/2 cup chopped celery
- 1/2 cup chopped onion
- 1/4 cup chopped sweet pickles (optional)
- 3 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon freshly ground black pepper
- Salt to style (optional)
Instructions:
- In a medium bowl, mix the Tuna Salad Egg, celery, onion, pickles (if using), mayonnaise, Dijon mustard, black pepper, and salt (if using).
- Stir until properly mixed.
- Serve instantly or chill for later.
Tips:
- For a richer taste, use albacore tuna.
- Add some chopped hard-boiled eggs for extra protein.
- If you don’t have candy pickles, you can use dill pickles or chopped capers as an alternative.
- If you’re watching your energy, you ought to use low-fat mayonnaise or Greek yogurt instead of mayonnaise.
Two-Can Fiesta Tuna Salad
Ingredients
Ingredients:
- 2 Cans (5 ounces each) Tuna, drained
- 1 Cup Celery, chopped
- 1/2 Cup Sweet Pickle Relish
- 1/4 Cup Sweet Onion, chopped
- 1/4 Cup Mayonnaise
- 1 Tbsp Mustard
- 1/4 Tsp Salt
- 1/4 Tsp Black Pepper
Instructions
Ingredients:
• 1 can (5 ounces) tuna, drained
• 1/2 cup chopped celery
• half cup chopped onion
• 1/4 cup chopped candy pickle relish
• 1 tablespoon mayonnaise
• 1 tablespoon mustard
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
Instructions:
1. In a medium bowl, combine all elements. Stir until nicely combined.
2. Serve immediately or refrigerate for later use.
Tips:
• For best outcomes, use canned tuna packed in water quite than oil.
• If you don’t have sweet pickle relish, you can substitute finely chopped dill pickles or gherkins.
• This tuna salad can be used as a sandwich spread, salad topping, or filling for deviled eggs.
Three-Can Greek Tuna Salad
Ingredients
Canned tuna is a cheap supply of lean protein. It’s also excessive in omega-3 fatty acids, that are essential for heart health. Greek yogurt is one other reasonably priced food that’s a great supply of protein and calcium. When you combine these two elements, you get a scrumptious and nutritious salad that’s straightforward on your budget.
Ingredients:
1 can (12 ounces) tuna, drained
half of cup Greek yogurt
1/4 cup chopped celery
1/4 cup chopped purple onion
1/4 cup chopped dill pickles
1 tablespoon mayonnaise
1 teaspoon dried dill
Salt and pepper to taste
Instructions
Ingredients:
2 cans of Tuna (drained, flaked)
1 can of Cannellini Beans (drained, rinsed)
1 can of Chickpeas (drained, rinsed)
1 Onion (diced)
1/2 cup Celery (diced)
1/2 cup Tomatoes (diced)
1/4 cup parsley (chopped)
1/4 cup Lemon Juice
1/4 cup Extra Virgin Olive Oil
1 tbsp Capers
1 tsp Dried Oregano
1/2 tsp Salt
1/4 tsp Pepper
Instructions:
1. Place all drained, flaked tuna in a large bowl.
2. Add diced onion, celery and tomatoes, and finely chopped parsley to the bowl.
3. Add beans and chickpeas to the bowl.
4. In a separate bowl, whisk collectively the juice of half a lemon, 1/4 cup of additional virgin olive oil, capers, oregano, salt and pepper.
5. Pour the dressing over the salad and gently mix.
6. Taste-adjust with further lemon juice, salt or pepper, if desired.
7. Serve on top of mixed greens or in a pita pocket.
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