Tuna Confetti Salad

Tuna Confetti Salad

15 Reviews 3 Pics
  • Prep

    20 m
  • Ready In

    1 h 20 m
STACEYO
Recipe by  STACEYO

“This zesty salad gets its name from the colorful diced veggies and the party your taste buds will have when you try it! Try using yellow bell peppers instead of the red, if you like. Serve on a bed of lettuce or crusty sourdough rolls.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. In a mixing bowl, combine the tuna, mayonnaise, bell peppers, red onion, green onion, garlic, parsley, vinegar, lemon juice, hot pepper sauce and salt and pepper. Stir well and refrigerate for at least one hour.

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Reviews (15)

Rate This Recipe
Jillian
28

Jillian

Wow! Another really tasty tuna salad! I cut the recipe in half for one can of tuna. I used celery instead of green pepper and Frank's red hot for the hot pepper sauce. I'm a huge fan of Frank's! The rice wine vinegar was an interesting addition here, but there was not enough mayo. I mean 1 Tbsp. for a whole can just doesn't cut it for me. I used light mayo and just added it to my own personal tastes. This was interesting in terms of taste, color, and texture. It was very good on toasted whole grain bread.

Heidi B
11

Heidi B

I thought this would be great as a pasta salad so I doubled the recipe and added Penne pasta. It was delicious! Perfect summertime lunch.

Caseville Cook
8

Caseville Cook

This recipe makes an outstanding tuna salad. I added diced celery, sliced cherry tomatoes and served it on a croissant with romaine lettuce.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 153 cal
  • 8%
  • Fat
  • 6.2 g
  • 10%
  • Carbs
  • 1.7 g
  • < 1%
  • Protein
  • 21.7 g
  • 43%
  • Cholesterol
  • 28 mg
  • 9%
  • Sodium
  • 149 mg
  • 6%

Based on a 2,000 calorie diet

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