Tuna-Ravioli Salad

Traditionally, salad is a side dish containing leafy vegetables and accompanying the main course. We all know that. But for some centuries now salad has been taking the front stage and served as main course.

Such is this tuna-ravioli salad. Still under the impression of my European vacation, although it’s been three weeks since my return, I wanted a light recipe that would take me back to one of the countries we visited. I found this salad recipe on Dr. Oetker website, a German company that produces various products, and modified it a little since I couldn’t find all ingredients here in Northern Indiana.

This salad is great to take to summer parties, picnics, or just outside to your back yard and feed your hard-working husband, drizzled with lemon juice**, and sprinkled with fresh ground pepper.

 **the salad, not the husband. Lemon juice brings out flavors in pasta.

Ingredients:
Serves about 3

1 small bag frozen Ravioli, about 16 oz (used here – Ricotta and Romano cheese ravioli)
1 can Tuna Fish
1/2 Red Bell Pepper
1/2 seedless Cucumber
2 tablespoons White Wine Vinegar
4 oz herb Cream Cheese (such as onion and chives)
1/3 cup plain Yogurt
fresh Dill (optional)

 

Directions:

Boil ravioli in salted water according to package instructions. I always add a teaspoon or two of oil whenever I cook any kind of pasta as it prevents sticking. Drain. Clean and slice pepper into strips. Wash cucumber and cut into slices. Drain tuna. Add all to a bowl.

Mix together cream cheese, yogurt, dill and vinegar. Gently fold the dressing with salad ingredients and season to taste with salt and pepper.

Tuna-Ravioli Salad

Ingredients

  • 1 small bag frozen Ravioli, about 16 oz (used here - Ricotta and Romano cheese ravioli)
  • 1 can Tuna Fish
  • 1/2 Red Bell Pepper
  • 1/2 seedless Cucumber
  • 2 tablespoons White Wine Vinegar
  • 4 oz herb Cream Cheese (such as onion and chives)
  • 1/3 cup plain Yogurt
  • fresh Dill (optional)

Directions

Boil ravioli in salted water according to package instructions. I always add a teaspoon or two of oil whenever I cook any kind of pasta as it prevents sticking. Drain.

Clean and slice pepper into strips.

Wash cucumber and cut into slices.

Drain tuna. Add all to a bowl.

Mix together cream cheese, yogurt, dill and vinegar.

Gently fold the dressing with salad ingredients and season to taste with salt and pepper.

https://all-thats-jas.com/2014/07/tuna-ravioli-salad.html

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Jas

publisher and creative director at All that's Jas
Jas is a cheesecake addict and the author of Balkan Comfort Food cookbook available on Amazon. You can download a free excerpt of the book when you subscribe to All that's Jas newsletter updates. To learn more about Jas visit her About page.
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4 Comment

  1. Reply
    Sweet Potato Spring Salad
    April 20, 2015 at 6:00 am

    […] like salads that could also be served as main dishes like these Tuna Ravioli and German Tex-Mex from the Ex salads. I also favor cooking at home as opposed to going out but […]

  2. […] 2 tablespoons Ketchup 4 oz Cream Cheese with herbs (I used Onion and Chive flavors, leftover from Tuna- Ravioli Salad) 1 cup Water 1 lb. Red Snapper (Substitute with fish of your liking. I used tilapia for its mild […]

  3. Reply
    Katherines Corner
    July 6, 2014 at 9:48 pm

    a terrific twist on tuna salad. Yum!

    1. Reply
      allthatsjas
      July 7, 2014 at 8:50 pm

      Thank you Katherine! Hugs 🙂

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