ice vinegar and sugar in a small pot over medium heat
Whisk together mayonnaise and lemon juice in a large bowl.
Add remaining salad ingredients and stir together gently.
Season with salt and pepper.
Assemble sandwiches: Cut baguette into 4 equal lengths and halve each piece horizontally.
Brush cut sides with oil and season with salt and pepper.
Make sandwiches with baguette, lettuce, and tuna salad.
Mix tuna salad ingredients together well. Cover and refrigerate till needed (or can use right away).
When ready to serve, plate up with the additional items for a nice healthy meal.
clean and wash the celery and cut it into desired length.
stuff with prepared tuna salad.
chill in fridge or enjoy right away.
er the top of the salad. A creamy blue cheese or
otatoes in boiling salted water for about 20 mins. Drain.
Pour some water into a shallow dish. Add rice paper sheets and soak for about 2 minutes, until they become translucent and soften. Lay on a kitchen towel and blot to dry.
Toss tuna together with mustard, oil, lemon juice, green onion, cilantro, salt and pepper.
Place a rice paper wrap on the counter and lay a piece of dill pickle along the edge closest to you. Add one quarter of the tuna salad on top of the pickle and give 1 complete roll.
Fold in ends and continue to roll up. Repeat for each wrap.
Combine the tuna, carrot, mayonnaise, and salt and pepper to taste in a medium bowl, and mix well. Chill until ready to use.
To pack for a school lunch, place the tuna salad in a plastic container with a tight-fitting lid.
Pack \"scoopers\" in separate containers.
Drain well and transfer to a large bowl and let cool
Heat a large frying pan over high heat. Brush tuna with oil and season. Cook for 3-4 mins per side, or until cooked to your liking. Set aside and cover to keep warm.
To make the dressing, combine peanut oil, mirin, vinegar, lime zest, green onion, wasabi paste and sugar in a small bowl. Season. Toss 1/2 with edamame, spinach and mint. Distribute between serving plates. Thinly slice tuna and arrange over salad. Drizzle with remaining dressing to serve.
including the leaves.
Use a red bell pepper if possible
side.
In a mixing bowl, place drained tuna, chopped egg, pickle
if you wish, add a 1/2 a vegetable cube in place
alt.
Drain and combine tuna with onions and mayonnaise; set
Flake the tuna with a fork; add mayo, (yoghurt if using lighter version), lemon juice. Mix well. Add salt and pepper to taste.
Fold in mushrooms and peas; if you add the peas frozen they will thaw quite quickly.
If using toast bread - toast bread and add a generous scoop of tuna salad on top; garnish with tomatoes and fresh herbs.
If using baquette - add tuna salad to plate and garnish with tomates and fresh herbs, serving bread on the side.
in a large bowl stir together all dressing ingredients.
stir in all salad ingredients except lettuce and oranges.
on platter or individual salad plates place lettuce.
spoon tuna salad on lettuce; arrange orange slices around tuna salad.
serve.
INSTRUCTIONS
For the dressing:
Place all of the ingredients except the oil in a medium bowl and whisk to combine. Slowly drizzle in the oil, whisking continuously, until all of it is incorporated; set aside.
For the salad:
Place the snap peas, cucumber, carrots, cilantro, and scallions in a large bowl, drizzle with the dressing, and toss to coat. Transfer to a serving platter, sprinkle with the peanuts, and serve immediately.
Place tuna, with it's oil, in a large bowl.
Break it into pieces with a fork.
Add the tomatoes, eggs, and onion.
Sprinkle with the oregano, lemon juice, pinch of salt and pepper to taste.
Toss gently.
Arrange the green beans on a platter.
Top with the tuna salad.
Garnish with lemon wedges and serve immediately.
In a large bowl, whisk together the mayonnaise, lemon juice and lemon peel; season if you want to.
Add the tuna, breaking it apart a bit with a fork, then add the beans, cucumber and onion.
Season again if you want to.
Arrange the shredded romaine in 4 plates or bowls and top with the tuna salad and tomatoes.
Tip: Add other ingredients if you want, such as olives.
In a small bowl mix the tuna, tartar sauce, garlic and basil. Set to the side.
In a skillet melt the butter on medium heat.
When butter is melted add the bread and toast on both sides.
After toasting bread put on a plate and top with mozzerella cheese slices, then tuna salad. Enjoy!