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With just the right amount of creamy and salty, this tuna macaroni salad is a classic choice for your summer menus.
Whip up our vintage Tuna Pasta Salad recipe: a tasty blend of shell pasta, chunk light tuna, and vibrant veggies. A quick and easy classic!
This classic tuna salad recipe is a crowd pleasing go-to lunch! Use it for sandwiches, tuna melts, or scoop it over a bed of lettuce.
This tuna macaroni salad is a must-have recipe. The blend of sweet and dill pickles, crunchy celery, onions, and tender tuna with elbow macaroni, is simply irresistible. The creamy Dijon dill dressing brings all the flavors together. And for an extra t…
Niçoise salad is protein-packed, crunchy, and oh-so-satisfying– perfect for meal prep to keep you full all week long.
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Springtime is salad season, and boy, do I have the perfect hearty salad for you! Niçoise salad is protein-packed, crunchy, and oh-so-satisfying. It’s perfect for meal prep and will keep you full all week long. I love the mixture of textures and flavors in this salad, and while it takes a bit of work to make, it is so worth it! The hard-boiled eggs, protein-packed tuna, crispy green beans and creamy potatoes are the defining ingredients of this salad, in my opinion. The unique-yet-familiar ingredients are what make this salad a classic– and for good reason! This is one of the recipes I always whip out whenever I have a friend who could use a little meal prep TLC when they are super busy. Trust me, it’s a winner!
Niçoise salad is a filling and flavorful salad that traces its origins to Nice, France. The term “Niçoise” literally means, “in the style of Nice”. This tasty salad is chock full of tomatoes, onions, hard-boiled eggs, tuna, green beans, and roasted potatoes and is tossed in a light dressing. It makes a great meal prep lunch for the long week ahead! It’s a classic!
Here’s what you’ll need to make Niçoise salad:
Niçoise salad is pretty flavorful on its own, so I recommend a light dressing like a lemon vinaigrette that helps cut the richness and elevates the flavors. For something a little creamier, try our favorite lemon dill tahini dressing! Our honey mustard sauce pairs well, too!
Niçoise salad is a great vehicle to use up those veggies taking up space in the fridge (or pantry!). I like to add:
I recommend storing the salad separately from the dressing for the best results. The components will keep in separate air-tight containers for up to 3 days in the refrigerator and can be tossed together before serving. If you’re meal prepping, add a bit of everything to your airtight containers and keep the dressing on the side. Then, just grab and go!
See how we calculate recipe costs here.
Choose your favorite salad dressing.
Combine 1/2 Tbsp olive oil, 1/2 tsp garlic powder, 1/2 tsp onion powder and 1/2 tsp dried dill in a small bowl. Whisk to combine. Quarter the 1/2 lb baby potatoes, toss in the olive oil and herbs.
Air fry 1/2 lb quartered potatoes at 400°F for 15 minutes, shaking halfway through (OR roast the potatoes at 400°F until golden and tender, about 30 minutes.)
Bring 4 cups of water to a rolling boil in a medium pot or large saucepan. Remove any stems from green beens. Blanch 1 cup green beans by tossing them into the boiling water and then turning off the heat. Allow them to sit in the hot water for a very brief period of time, about 3 minutes, until they are bright green. Quickly, transfer them to an ice bath to stop them from cooking any further. Set aside.
Hard boil, peel, and halve 4 eggs. Chop 2 heads of romaine lettuce, halve 1 cup of grape tomatoes, julienne 1/2 a red onion, halve or quarter 7 radishes, peel and chop 1 cucumber, and strain 1/4 cup of olives.
Strain the 2 cans of tuna and break it apart with a fork.
Toss all ingredients together and lightly dress your salad. Finish with a crank of freshly ground pepper and sea salt.
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This classic tuna pasta salad is the perfect dish for a summer picnic or potluck. It’s easy to make, cool, creamy, and perfect for a crowd.
The post Tuna Pasta Salad appeared first on Budget Bytes.
It’s officially H.O.T. outside, so I’m leaning into my cold pasta salads hard these days! This Tuna Pasta Salad is an easy classic that is cool, creamy, inexpensive, and it keeps me full. This one is seriously simple and it’s the perfect salad for summer BBQs, potlucks, to pack for lunches, or to have a quick cold meal when you’re sweating it out in this heat. So bookmark it now because you’ll want to revisit it, again and again, this summer!
This classic recipe is really simple and most of the ingredients are fairly inexpensive. To make this tuna pasta salad you’ll need:
I prefer chunk light tuna for this pasta salad because it’s a good balance between affordable and having a good texture for the salad. Tuna labeled “solid” will have larger prettier pieces, but usually fetches a higher price. Albicore or white tuna will have a lighter color and a milder flavor. …but I kind of like the stronger taste of tuna for this salad!
Tuna pasta salad has been a classic for decades and everyone makes it a little different. If you want to branch out from the recipe below, here are some other ingredients you can try:
You can make tuna pasta salad ahead of time, which can be helpful for potlucks and BBQs, but it’s definitely best when eaten on the same day it’s prepared. I would advise against making it more than one day ahead because it will begin to dry out the longer it stays in the refrigerator. Luckily, this pasta salad is a snap to make, so it’s easy to whip up on the day of!
See how we calculate recipe costs here.
Make the dressing first. Combine ¾ cup mayonnaise, 2 Tbsp lemon juice, ¾ tsp salt, ¼ tsp pepper, and ¼ tsp dried dill. Stir everything together, then set the dressing aside.
Finely dice about ½ cup of red onion. Measure 1 cup of frozen peas.
Bring a large pot of salted water to a boil. Once boiling, add 12 oz. small shell pasta (or any other small shape) and boil just until tender. When the pasta is almost cooked through, add the frozen peas and let them cook with the pasta for the last two minutes. Drain the pasta and peas well in a colander, allowing them to cool.
When the pasta and peas have drained well and cooled down (slightly warm is okay), add them to a large bowl with two drained 5oz. cans of tuna, the diced red onion, and the prepared dressing.
Gently fold the ingredients together until everything is evenly mixed and coated in dressing.
Serve immediately or refrigerate until ready to eat!
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If you gathered your friends or family and compared the contents of your pantry shelves, we’re sure everyone’s would look a little different. There would probably be overlapping staples, of course—like flour and sugar, spices and seasonings, and nonper…
If you gathered your friends or family and compared the contents of your pantry shelves, we're sure everyone's would look a little different. There would probably be overlapping staples, of course—like flour and sugar, spices and seasonings, and nonperishables—but look closely, and you'd see items you'd never think to buy playing leading roles on others' shelves.
Here at Food52 we have our own curated line of pantry goods. There are specialty and seasonal foods, staples from our Five Two line, honeys and syrups, sauces and condiments, and even international favorites. Whether you're a tinned-fish lover or are keen to stock your pantry with staples like dried pasta, olive oil, and vinegar, you're covered.
A tuna wrap makes a tasty, easy lunch filled with tuna salad and crunchy veggies! Bookmark this recipe for lunchtime…
A tuna wrap makes a tasty, easy lunch filled with tuna salad and crunchy veggies! Bookmark this recipe for lunchtime inspiration.
Tuna might be underrated, but it’s a big win in our book! A cheap protein that requires no cooking and is pantry stable for years? Sign us up. This tuna wrap recipe is a fun, tasty way to mix up your lunch routine: no cooking required. It’s bursting with flavor, featuring a zingy tuna salad filling and fresh, crunchy veggies. Roll it all up in a tortilla and you’re ready for an easy healthy lunch or a simple, no-cook dinner. Here’s what you’ll need for a killer tuna wrap!
Everyone does a tuna wrap differently. Ours is a spin on our classic tuna salad filling, paired with crunchy veggies and rolled up in a wrap. Keep in mind: you’ll need good creamy tuna salad for this one: we tried it with our Mediterranean tuna salad and it soaked through the wrap. Mix up the tuna salad filling, then add your favorite crunchy veg! Here’s what you’ll need:
Canned tuna has gotten somewhat of a bad rap over the years, but there’s lots that’s good about this healthy fish! Here are a few things to note when you’re shopping for tuna:
Another important thing for this tuna wrap recipe: use burrito-sized tortillas that are at least 10-inches in diameter. Wraps that are smaller are very difficult to roll and don’t fit much filling. They don’t have as nice of a look as with the large tortilla.
Also, this recipe tastes best with a flour tortilla! You can use a low carb or gluten-free wrap, but some of these types of wraps don’t have satisfying flavor. Only use it if you have a brand you love (feel free to let us know suggestions in the comments below!).
There are lots of ways to vary this tuna wrap recipe! Use your favorite tuna salad recipe, or add different veggies to the mix. Here are a few more ideas we love:
Another important thing to know about tuna wraps is storage instructions. Here’s what to know:
It might sound straight out of the 1960’s, but there’s so much to do with a can of tuna! This versatile protein is perfect for making tasty lunches and simple dinners. Here are a few of our favorites:
Prep Time: 15 minutes Cook Time: 0 minutes Total Time: 15 minutes 
Yield: 2 wraps A tuna wrap makes a tasty, easy lunch filled with tuna salad and crunchy veggies! Bookmark this recipe for lunchtime inspiration.
Category: Lunch
Method: No Cook
Cuisine: LunchKeywords: Tuna wrap, tuna wrap recipe, tuna salad wrap
These 11 recipes for easy lettuce wraps are perfect anytime you need a light and fresh meal. Each wrap is healthy, low-carb, and packed with flavor. The Best Easy Lettuce Wrap Recipes You won’t miss the bread with these easy lettuce wraps! A gre…
This ahi tuna steak recipe makes one brilliantly cooked piece of fish: in just 5 minutes! Here’s how to cook…
This ahi tuna steak recipe makes one brilliantly cooked piece of fish: in just 5 minutes! Here’s how to cook tuna steak.
Need a simple meal that’s restaurant quality? Try a Tuna Steak! Tuna steaks are one of our favorite easy meals because they’re high protein and cook up in a flash: just 2 to 4 minutes! The flavor is melt-in-your-mouth meaty: with a salty, seasoned exterior and a buttery, raw interior. You’ll want to use sushi grade fish here. Sear it up in a hot pan, and it’s one of the most impressive meals you can make!
You’ll want a great piece of fish for this tuna steak recipe. Ahi tuna, aka yellowfin tuna or bigeye tuna, is a mild, lean fish commonly served as sushi, in poke bowls, or cooked rare or medium-rare. It’s sold as large thick steaks at the grocery, not thin fillets like with other types of fish. Here’s what to look for when buying tuna steaks:
How to cook tuna steak? It takes just 2 to 4 minutes, so it goes quickly! Here are the basic steps to the process, or you can jump right to the recipe to get started!
In some cases you may not want the ahi tuna completely raw on the inside, like for children or pregnant women. You can cook tuna steaks to medium, too! They are just as meaty and delicious. Here’s what to know:
Want a sauce to serve with this tuna steak recipe? Here are a few tasty serving ideas:
Just about anything can pair with ahi tuna steaks to make them into a healthy dinner. Here are a few ideas for quick sides that can be made in the time it takes to rest and cook the tuna steak:
Love ahi tuna? Here are a few more tuna steak recipes you might enjoy:
Prep Time: 20 minutes Cook Time: 5 minutes Total Time: 25 minutes Yield: 2 4-ounce servings This ahi tuna steak recipe makes one brilliantly cooked piece of fish: in just 5 minutes! Here’s how to cook tuna steak.
*Frozen is okay, just thaw it in the refrigerator before serving.
Category: FishMethod: SearedKeywords: Tuna steak, tuna steak recipe, how to cook tuna steak
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