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Seafood Salads

Page history last edited by PBworks 13 years, 4 months ago


Tuna Crab Salad

Yield: 4 servings; 4 points per serving


1 hard boiled egg, chopped fine

6 oz canned chunk white tuna in water

6 oz canned crabmeat

3 Tbsp reduced-calorie mayonnaise

1 tsp sour cream

1 tsp Dijon or yellow mustard

1/4 tsp dried dill

1 Tbsp pickle relish

1/4 cup onion,nminced

fresh ground black pepper


In a mixing bowl, combine tuna, crabmeat, mayonnaise, sour cream and mustard. Stir in chopped egg, dill weed, pepper, dill and sweet relish and chopped onion. Mix thoroughly.




Mexican Tuna Salad

Yield: 2 (1 cup) servings; 3 points per serving


6 ounces tuna in water, canned -- drained and flaked

1 small green bell pepper -- minced

2 scallions -- minced

1/4 cup green salsa (salsa verde)

6 olives, small -- chopped (pimento-stuffed)

2 Tablespoons nonfat mayonnaise

1 tablespoon fresh lime juice

1/2 teaspoon ground cumin

salt and pepper -- to taste


In a bowl, combine all ingredients except salt & pepper and stir well. Season with salt & pepper, if desired.




Greek Pasta Salad

Yield: 4 servings; 6 points per serving


4 ounces farfalle pasta

8 ounce tuna steak

1/8 teaspoon salt

1 1/2 cups cucumber – peeled and sliced

3 ounces crumbled feta cheese with peppercorns

1/4 cup red onion, coarsely chopped

1/4 teaspoon black pepper

12 cherry tomatoes, quartered

1/4 cup freshly squeezed lemon juice

2 teaspoons extra virgin olive oil


Cook pasta according to package directions. Drain and rinse under cold water.

Grill tuna using an outdoor grill or a grill pan, approximately 4 minutes on each side. Let cool, then cut into 1-inch chunks.

Add tuna, cucumber, feta, salt, pepper, and tomatoes to pasta. Stir to combine.

In a small bowl, combine lemon juice, olive oil, and sprinkling of salt and pepper, stirring with a whisk. Drizzle over salad and toss to coat.



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