Canned tuna and shrimp make a fantastic combo when you want a quick and delicious meal without sacrificing flavor. This recipe is perfect for busy weeknights or when you need a satisfying dish that comes together in minutes. With pantry staples like canned tuna and frozen or pre-cooked shrimp, we can whip up something impressive without much fuss.
Ingredients
To create our delicious canned tuna and shrimp recipe quickly and effortlessly, we rely on a few key ingredients that balance convenience and flavor perfectly. Here’s what we need to bring this dish together with ease.
Canned Tuna
- 2 cans (5 oz each) of chunk light tuna, drained
We prefer chunk light tuna for its tender texture and mild taste that blends beautifully with shrimp.
Shrimp
- 1 cup cooked shrimp, peeled and deveined, chopped if large
Using pre-cooked or frozen shrimp speeds up prep time while adding a subtle sweetness that complements the tuna.
Additional Ingredients
- 2 tablespoons olive oil
- 1 small red onion, finely diced
- 2 cloves garlic, minced
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon juice, freshly squeezed
- Salt and black pepper, to taste
- Fresh parsley, chopped for garnish
| Ingredient | Quantity | Preparation |
|---|---|---|
| Canned tuna | 2 cans (5 oz each) | Drained |
| Cooked shrimp | 1 cup | Peeled, deveined, chopped |
| Olive oil | 2 tablespoons | |
| Red onion | 1 small | Finely diced |
| Garlic | 2 cloves | Minced |
| Mayonnaise | 1/4 cup | |
| Dijon mustard | 1 tablespoon | |
| Lemon juice | 1 teaspoon | Freshly squeezed |
| Salt and black pepper | To taste | |
| Fresh parsley | As needed | Chopped, for garnish |
Each ingredient plays a crucial role in enhancing the vibrant flavors and textures, ensuring our canned tuna and shrimp dish is satisfying and packed with zest.
Equipment Needed
To prepare this Canned Tuna And Shrimp Recipe efficiently, having the right equipment is essential. Here is a list of all the tools we need to keep our cooking process smooth and precise:
- ** Mixing Bowl:** Choose a medium-sized bowl to combine the tuna, shrimp, and dressing ingredients thoroughly.
- ** Can Opener:** For opening the cans of chunk light tuna with ease.
- ** Measuring Spoons:** To measure ingredients like olive oil, lemon juice, mayonnaise, Dijon mustard, salt, and pepper accurately.
- ** Knife:** A sharp chef’s knife will help finely chop the red onion, garlic, and fresh parsley for garnish.
- ** Cutting Board:** Provides a safe surface for all chopping tasks.
- ** Spoon or Fork:** To mix the ingredients well and fluff the tuna and shrimp without breaking them apart too much.
- ** Citrus Juicer or Reamer:** To extract fresh lemon juice efficiently, enhancing the flavors of the dish.
- ** Strainer or Colander:** Draining canned tuna and thawing shrimp, if needed.
- ** Serving Dish:** For presenting our vibrant and flavorful seafood salad beautifully.
| Equipment | Purpose |
|---|---|
| Mixing Bowl | Combine all ingredients |
| Can Opener | Open canned tuna |
| Measuring Spoons | Accurately measure seasonings and dressings |
| Knife | Chop onion, garlic, and parsley |
| Cutting Board | Safe chopping surface |
| Spoon or Fork | Mix and fluff seafood without over-breaking |
| Citrus Juicer | Extract fresh lemon juice |
| Strainer/Colander | Drain tuna and shrimp |
| Serving Dish | Present the finished recipe |
By gathering these tools before starting, we ensure a seamless cooking experience and maintain the vibrant textures our canned tuna and shrimp salad demands.
Preparation
Let’s get everything ready to bring out the best in our Canned Tuna and Shrimp Recipe. Proper preparation ensures vibrant flavors and perfect texture in every bite.
Preparing the Shrimp
- If using frozen cooked shrimp, place them in a colander and rinse under cold water until thawed.
- Pat the shrimp dry with paper towels to avoid excess moisture that could dilute the dressing.
- For larger shrimp, chop into bite-sized pieces to match the texture of the tuna. This will ensure every forkful is balanced with seafood goodness.
- Set the shrimp aside in a bowl while we prepare the other ingredients.
Preparing the Tuna
- Grab two cans of chunk light tuna from the pantry.
- Use a can opener to open each can carefully.
- Drain the tuna thoroughly using a fine-mesh strainer or colander to remove excess liquid; this prevents sogginess in our dish.
- Flake the tuna gently with a fork to separate chunks without turning it into mush. Healthy flaky pieces will blend beautifully with the shrimp.
Preparing Other Ingredients
| Ingredient | Preparation |
|---|---|
| Red onion | Peel and finely dice |
| Garlic | Mince or finely chop |
| Lemon | Juice using a citrus juicer |
| Fresh parsley | Chop finely for garnish |
- Dice red onion finely to add crisp, sharp notes.
- Mince garlic carefully to release its pungent fragrance without overpowering the dish.
- Squeeze fresh lemon juice for brightness and balanced acidity.
- Chop fresh parsley just before serving to maintain its vibrant green color and aromatic freshness.
With our shrimp, tuna, and complementary ingredients prepped, we’re ready to combine everything into a delicious, textured seafood salad.
Instructions
Let’s bring together our Canned Tuna and Shrimp ingredients step by step to create a delicious seafood salad that bursts with flavor and texture.
Mixing Ingredients
- In a large mixing bowl, combine the drained and flaked canned tuna and the prepared shrimp pieces.
- Add the finely diced red onion and the minced garlic. These add a sharpness and depth that highlights the seafood’s sweetness.
- In a small bowl, whisk together mayonnaise, Dijon mustard, and freshly squeezed lemon juice until smooth. This creamy dressing brings a tangy freshness.
- Pour the dressing over the tuna and shrimp mixture.
- Gently fold the ingredients together with a spoon or fork to evenly coat the seafood without breaking up the delicate flakes of tuna.
Cooking Method
- Since we use pre-cooked shrimp and canned tuna, no cooking is required.
- However, to deepen the flavors:
| Step | Action | Time | Notes |
|---|---|---|---|
| Chill | Refrigerate the mixed salad | 15-30 minutes | Allows flavors to meld |
| Optional Toast | Lightly toast bread or crackers | 2-3 minutes | For serving alongside salad |
- Chilling the salad enhances the flavor fusion of the canned tuna and shrimp, while optional toasting adds texture contrast to the dish.
Final Touches
- Season the salad with salt and freshly ground black pepper to taste.
- Sprinkle chopped fresh parsley over the top for a burst of color and herbaceous aroma.
- Serve the salad chilled, either on its own, in a sandwich, or atop crisp greens for a light meal.
- Garnish plates with lemon wedges to add extra citrus brightness as desired.
Serving Suggestions
To highlight the vibrant flavors and textures of our Canned Tuna and Shrimp Recipe, we can serve it in several delightful ways. Each option offers a unique taste experience while keeping the dish fresh and appealing.
On Its Own
Serve the seafood salad chilled in a bowl garnished with fresh parsley and accompanied by lemon wedges. This delicate presentation allows the succulent shrimp and flaky tuna flavors to shine.
As a Sandwich Filling
Spread the salad generously on toasted whole grain bread or a soft baguette. Add crisp lettuce leaves or thinly sliced cucumbers for extra crunch. This makes a nutritious and satisfying lunch option.
Over Crisp Greens
Place the seafood mixture atop a bed of mixed greens such as arugula, spinach, or Romaine. Drizzle with a light vinaigrette if desired. This turns our salad into a refreshing and colorful meal.
With Crackers or Toast Points
Arrange the salad on buttery crackers or lightly toasted baguette slices. This is perfect for an appetizer or party platter. We like pairing it with a glass of chilled white wine to elevate the experience.
| Serving Style | Key Additions | Best For |
|---|---|---|
| On Its Own | Lemon wedges, fresh parsley | Light and classic meal |
| Sandwich Filling | Toasted bread, lettuce, cucumber | Quick lunch |
| Over Crisp Greens | Mixed greens, vinaigrette | Healthy dinner |
| With Crackers/Toast | Buttery crackers, white wine | Appetizers & gatherings |
“The versatility of our Canned Tuna and Shrimp Recipe makes it a perfect choice for any mealtime — from quick lunches to elegant appetizers.”
By exploring these serving options, we add variety while preserving the delightful combination of flavors that makes this recipe stand out.
Make-Ahead Tips
To ensure our Canned Tuna and Shrimp Recipe is as convenient as it is delicious, proper make-ahead preparation can save us time without sacrificing freshness or flavor. Here’s how we can optimize this seafood salad for busy days or entertaining:
- Chill the Salad Early: After combining all ingredients, cover the bowl tightly with plastic wrap or transfer the salad to an airtight container. Refrigerate for at least 15 to 30 minutes. This resting period allows the flavors to meld beautifully and enhances the overall taste experience.
- Storage Duration: We can keep the prepared salad fresh in the fridge for up to 2 days. Beyond this timeframe, the texture of the shrimp may become rubbery and the tuna less fresh, so consuming it within this window is essential.
- Separate Dressing Option: If we plan to store the salad longer or want to maintain optimal texture, consider mixing the mayonnaise, Dijon mustard, and lemon juice dressing separately. Keep it refrigerated and mix with the tuna and shrimp just before serving.
- Prep Ingredients in Advance: We can chop the red onion, mince the garlic, and chop the fresh parsley up to a day before assembling. Store these prepped ingredients in small airtight containers to save time on the day of serving.
- Shrimp Preparation: If using frozen shrimp, thaw them overnight in the refrigerator before preparing the salad. This step prevents unwanted excess moisture which can dilute flavors.
| Make-Ahead Step | Timing | Storage Tips |
|---|---|---|
| Assemble and chill salad | 15-30 minutes before | Airtight container in fridge |
| Prepared salad storage | Up to 2 days | Ensure covered and cold |
| Separate dressing prep | Up to 1 day | Refrigerate in small jar or bowl |
| Chop vegetables and herbs | Up to 1 day | Airtight containers, keep chilled |
| Thaw shrimp | Overnight | In refrigerator, drain excess water |
“Pro tip: Always taste and adjust seasoning just before serving to balance the flavors, especially after chilling.”
By incorporating these make-ahead tips, we preserve the vibrant textures and brightness that make this canned tuna and shrimp dish uniquely satisfying while streamlining our preparation time.
Storage Instructions
Proper storage is essential to maintain the freshness and vibrant flavors of our Canned Tuna and Shrimp Recipe. Follow these guidelines to ensure the seafood salad stays delicious and safe to eat.
Refrigeration Guidelines
- Transfer the seafood salad into an airtight container immediately after preparation or serving.
- Store the container in the coldest part of the refrigerator, ideally at a temperature below 40°F (4°C).
- Consume within 2 days for the best taste and optimal food safety.
Make-Ahead and Longer Storage Tips
- If planning to store the salad for more than 2 days, prepare the dressing separately.
- Keep the shrimp and tuna mix refrigerated separately from the dressing.
- Combine them just before serving to preserve the textures and prevent sogginess.
Freezing Advice
- We do not recommend freezing the prepared seafood salad due to the delicate texture of canned tuna and shrimp.
- Freezing may cause moisture separation and alter the flavor profile.
| Storage Method | Container Type | Storage Duration | Temperature | Notes |
|---|---|---|---|---|
| Refrigeration | Airtight container | Up to 2 days | Below 40°F (4°C) | Best consumed chilled |
| Make-ahead (dressing separate) | Separate containers | Up to 3 days dressing / 2 days seafood | Below 40°F (4°C) | Combine just before serving |
| Freezing | Not recommended | N/A | N/A | Texture and flavor may deteriorate |
Handling Leftovers
“Always check the smell and texture before consuming leftover seafood salad. If you detect any off odors or slimy texture, discard immediately.”
By adhering to these storage instructions we ensure our Canned Tuna and Shrimp Recipe remains fresh, flavorful, and safe to enjoy anytime.
Conclusion
This canned tuna and shrimp recipe offers a perfect balance of convenience and flavor, making it a go-to option for quick meals. Its versatility lets us enjoy it in various ways—from a refreshing salad to a satisfying sandwich or elegant appetizer. With simple prep and smart storage tips, we can keep this dish ready for any occasion without sacrificing taste or texture. It’s a reliable, delicious solution for busy days that still feels fresh and homemade.
Frequently Asked Questions
What are the main ingredients in the tuna and shrimp seafood salad?
The main ingredients are canned chunk light tuna, cooked shrimp, olive oil, red onion, garlic, mayonnaise, Dijon mustard, lemon juice, salt, black pepper, and fresh parsley for garnish.
Do I need to cook the shrimp and tuna for this recipe?
No, both canned tuna and pre-cooked shrimp are used in this recipe, so no cooking is required.
How long should I chill the seafood salad before serving?
Chill the salad for 15-30 minutes to allow the flavors to meld and the texture to improve.
Can I prepare this seafood salad ahead of time?
Yes, you can prepare the salad and store it in the fridge for up to 2 days. Prepare dressing separately if storing longer.
What equipment do I need to make this seafood salad?
You’ll need a mixing bowl, can opener, measuring spoons, knife, cutting board, spoon or fork, citrus juicer, strainer or colander, and a serving dish.
How should I store leftovers to keep them fresh?
Store leftovers in an airtight container in the coldest part of the refrigerator and consume within 2 days. Keep dressing separate if needed.
Can this salad be frozen?
Freezing is not recommended as it can ruin the texture and flavor of the seafood salad.
What are some serving suggestions for this seafood salad?
Serve chilled in a bowl with lemon wedges, in a sandwich with lettuce, over mixed greens, or on crackers or toast points as an appetizer.
How do I prepare the shrimp and tuna before mixing?
Rinse and dry the shrimp, chopping larger ones into bite-sized pieces. Drain and gently flake the canned tuna to maintain texture.
What makes this recipe suitable for busy weeknights?
It uses pantry staples and pre-cooked ingredients, requires minimal prep, no cooking, and is ready quickly, making it perfect for busy schedules.