mixing bowl, place drained tuna, chopped egg, pickle relish, chopped
Drain your tuna and mix all of the tuna salad ingredients together.
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.
ins, drain then run under cold water. Peel and cut into
Open the cans of tuna and drain all the water
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.
In a large bowl combine tuna, lemon juice, garlic powder, thyme,
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.
In a large bowl combine tuna, lemon zest and lemon juice. Use a pastry knife to mix the tuna. Season with fine sea salt and white pepper to taste.
Add remaining ingredients and mix until combined. Season with fine sea salt and white pepper to taste.
Cover Tuna Salad with plastic and chill for 30-minutes.
Serve on chilled salad plated with Iceberg lettuce .
Garnish Tuna Salad with Cherry tomatoes, radishes and dill pickles.
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.
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.
Cook jumbo shells per package directions and let cool.
For Filling (Can be made ahead and refrigerated until ready to stuff shells):
Mix tuna salad ingredients.
Fill cooled jumbo shells with curried tuna salad and garnish with parsley.
Refrigerate until ready to serve.
alt.
Drain and combine tuna with onions and mayonnaise; set
Mix together celery, mustard, onion, mayonnaise, pepper, salt, and Tabasco Sauce in a mixing bowl.
Wash and dry lettuce leaves well so they are crispy and enjoyable to eat.
Add drained tuna to mayonnaise mixture, gently, trying not to break up tuna bits.
Toast bread, spread with butter and put one lettuce leaf in between bread.
Spoon tuna salad onto lettuce leaf, adding chives. Clamp slices of bread together. Cut in 1/2 diagonally.
Agh -- life IS good.
Place drained, flaked tuna in a bowl.
Add the onion, celery, and apple; toss.
Stir together the curry paste, cilantro, mayo and sour cream.
Pour over tuna salad and mix everything together well.
Chill at least 2 hours before serving.
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.
Strain as much water as you are able from the tuna.
Combine all ingredients except rice and peas in order of ingredients listed inside a quart size (or larger) Glad Ware container.
Mix thoroughly. (That makes the Tuna Salad.).
Mix in the rice.
Mix in the peas.
Eat, or cover and store in the refrigerator.
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.
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.