Tuscan Tuna Salad:
3/4 cup extra-virgin olive oil
1/2 cup fresh lemon juice
Kosher salt and freshly ground black pepper to taste
2 tablespoons chopped tarragon (or 2 teaspoons dried)
1/4 cup chopped Italian parsley
2 (6-ounce) cans tuna in olive oil, drained
1 small head fennel, chopped
2 ribs celery, chopped
1/2 of a small red onion, chopped (about 1 cup)

Tuna & Olive Salad:
1/4 cup mayonnaise
2 tablespoons fresh lemon juice
2 (6-oz) cans light tuna packed in olive oil, drained
1/2 cup chopped drained bottled roasted red peppers
10 Kalamata or other brine-cured black olives, pitted and cut lengthwise into strips
1 large celery rib, chopped
2 tablespoons finely chopped red onion

Seabreeze Tuna Salad:
1 can (13 oz. size) tuna, drained well
2 tablespoons lemon juice
2 tablespoons chopped ripe olives
1 cup finely chopped pecans
1 envelope unflavored gelatin, dissolved in
1/4 cup boiling water
1/2 cup mayonnaise (NOT salad dressing)
1/2 cup sour cream
1 dash salt-free seasoning
Mix all ingredients and pack in greased mold, and chill for several hours. Best if chilled overnight.

Apple Tuna Salad:
1 head lettuce
2 tomatoes, chopped
1/2 cucumber, sliced thin
1/2 Vidalia onion, sliced thin
2 red delicious apples, chopped
1 can tuna, drained

Artichoke & Sun-Dried Tomato Tuna Salad:
1 can (12 ounce size) albacore tuna in water - drained
1 1/2 cup marinated artichoke hearts - drained (reserve the marinade)
1/4 cup chopped sun-dried tomatoes packed in olive oil - undrained
1 1/2 tablespoon finely chopped fresh basil
OR
1 1/2 teaspoon dried basil
1/4 teaspoon coarsely ground black pepper

Bean Tuna Salad:
2 tablespoons fresh parsley -- chopped
2 tablespoons rosemary oil OR roasted-garlic oil
1 tablespoon fresh lemon juice
1/4 teaspoon pepper
1/8 teaspoon salt
1 clove garlic -- minced
19 ounces canned chickpeas -- drained
19 ounces canned cannellini beans, or other white beans -- drained
3 cups escarole -- torn
6 ounces tuna in water -- drained, and flaked
2 medium tomatoes -- quartered
Red onion slices -- optional
Combine first 8 ingredients in a medium bowl; toss well. Place 3/4 cup
escarole on each salad plate, and top each with 3/4 cup bean mixture.
Arrange one-fourth of tuna and 2 tomato wedges on each salad.

Tuna / Egg Salad:
2 eggs
12 ounces, tuna fish
1 can (6-ounce) can crabmeat, shredded
1 cup mayonnaise
1 teaspoon sour cream
1 teaspoon yellow mustard
1/2 teaspoon dried dill weed
1/8 teaspoon lemon pepper
2 tablespoons dill pickle relish
2 tablespoons sweet pickle relish
1 cup finely chopped onion
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel, and chop finely. In a mixing bowl, combine tuna, crabmeat, mayonnaise, sour cream and mustard. Stir in chopped egg, dill weed, lemon pepper, dill and sweet relish and chopped onion. Mix thoroughly.

Crunchy Potato Chip Tuna Salad:
1 cup Mayonnaise
2 tablespoons Vinegar
2 cups Cabbage; finely shredded
6 1/2 ounces Tuna; drained & flaked
1/3 cup Carrot; shredded
1/3 cup Bell pepper, green; chopped
2 tablespoons Onion; minced
2 1/2 cups Potato chips
In a medium bowl, combine mayonnaise and vinegar. Stir in cabbage, tuna, carrot, green bell pepper and onion. Cover; chill. Just before serving add potato chips; toss lightly.

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