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.
mixing bowl, place drained tuna, chopped egg, pickle relish, chopped
Mix chopped onion, tuna, and mayonnaise in a bowl. *You can make tuna salad as you like.
Put a nori sheet on top of a bamboo mat (makisu). Spread sushi rice on top of the nori sheet.
Place the tuna salad lengthwise on the rice. Roll up the bamboo mat, pressing forward to shape the sushi into a cylinder.
Press the bamboo mat firmly and remove it from the sushi. Cut the sushi roll into bite-size pieces.
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.
kohlrabi, radishes, green pepper and tuna. Mix well.
Add eggs
In a large bowl, combine tuna, spinach, snap peas, carrot, cucumber, mint, peanuts and ginger.
To make the dressing, whisk the remaining ingredients together in a small bowl. Toss dressing with the tuna salad and serve.
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.
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.
arlic, capers, tuna + cream & blend till smooth.
Recipe Notes: Best made
Rinse the almonds and seeds (a sieve or fine-holed colander is needed for the sesame seeds), place in bowl, cover with water, and let soak overnight. Rinse and drain.
Place the almonds, seeds, chickpeas, lemon juice, T water, soy sauce, oil, and kelp powder in food processor. Blend until well mixed but not quite smooth, 1-2 minutes.
Combine the mayonnaise, celery, onion, and parsley in the bowl, then add chickpea mixture. Cover and refrigerate for at least 30 minutes.
Notes This mock tuna salad will last 2-3 days in the refrigerator.
our microwave).
Drain the tuna.
Mix the vinegar, mustard
oss to combine, then add tuna.
Toss to combine and
Place bread on a cutting board with the short sides facing you. Spread with cream cheese. Arrange arugula over half the bread.
Use a vegetable peeler to cut long strips of carrot. Do the same with the cucumber.
Arrange carrot and cucumber strips across arugula. Top with tuna and tomatoes.
Roll bread up to enclose the filling, sushi style. Wrap tightly in foil or plastic wrap and place in an insulated lunchbox with a small freezer pack.
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.
n large bowl.
Add tuna, drained, to the cooked pasta
Place in a big bowl lettuce, arugula leafs, chopped red pepper and red onion (cut into circles).
Make the dressing for the salad by mixing olive oil, lemon and salt. Stir it well and pour it into the bowl. Mix it with the ingredients in the bowl.
Take tuna out of the can and place it inside the bowl.
Add olives and sprinkle the salad with flax seed. It's time to relax now and enjoy your salad!
Coarsely chop the hardboiled eggs and add to a bowl.
Flake in the tuna.
Add the pickle relish, and stir to combine.
Add the mayonnaise a little at a time, tasting as you go, until you get a consistency you like. I like my tuna salad kind of creamy.
Season to taste with salt and pepper.
VARIATION:
Use canned salmon in place of the tuna. Make sure to pick out all the pieces of bone and cartilage first.
Begin with the tuna salad. Combine ingredients in a large mixing bowl and stir to combine.
Taste and adjust seasoning with salt and pepper.
Take cut bagels and toast under a hot broiler until golden brown.
While still hot, smear the cut side of each bagel with the cream cheese.
Layer each half with red onion, tomato, cucumber and lettuce.
Top with a scoop of the tuna salad and serve.