edium bowl, stir together the tuna (be sure that it is
Stir the tuna, salad dressing, egg, apple, and pecans together in a bowl; season with salt and pepper. Chill in refrigerator at least 1 hour before serving.
Note: do not pour the liquid smoke directly from the bottle into the tuna mixture, as it comes out quick and is very concentrated (and will easily ruin and overpower your tuna salad) The smoke flavor is meant to be very subtle.
Be sure to drain your tuna well.
Mix ingredients together and serve as sandwiches or spread on crackers (I like Triscuit or Ritz).
Refrigerate any leftovers.
Combine the fist 10 ingredients to make tuna salad. Refrigerate for a couple of hours or longer.
Scoop the tuna salad into endive leaves.
Garnish with cherry tomatoes and pea sprouts.
Infuse love and serve.
he 2 cans of drained chunk light tuna, the UNDRAINED can of albacore
nd scallions into the salad.
Drain the tuna and use a
he important thing for this salad is to blend all of
Put tunas and celery in a strainer; drain overnight in the refrigerator.
Chop tuna very fine.
Mix tuna and celery with remaining ingredients until well blended.
Chill for at least 1 hour before serving.
Yield:
4 to 5 servings.
Drain the tuna, reserving 1 tablespoon of the liquid.
Put the tuna in a serving bowl and mash with a fork until it's as mushy as you can get it. Stir the reserved liquid, the salad dressing, honey mustard, relish, celery, carrot, sugar, and salt into the tuna. Adjust seasoning to taste.
Mix tuna, cranberries, carrot, green onions, cilantro, sesame seeds, ginger, ground chile pepper, and kosher salt together in a large bowl.
Whisk mayonnaise, chile paste, sesame oil, soy sauce, and honey together in a separate bowl; add to tuna mixture and stir to coat.
Mix everything but the bread together.
Spread on Eziekel sprouted bread and eat.
or add this on top of a baby spinach salad.
Mix the tuna, onion, salad dressing, olives, and feta cheese together in a bowl.
Whisk vinegar (or lemon juice), canola oil, soy sauce, sesame oil, sugar and ginger in a small bowl.
Combine 3 tablespoons of the dressing with tuna, peas and scallions in a medium bowl.
Divide cabbage among 4 plates. Mound one-fourth of the tuna mixture (about 1/2 cup) in the center of each plate and garnish with radishes, cilantro and sesame seeds. Drizzle with the remaining dressing (about 2 tablespoons per salad) and season with pepper.
Drain tuna. Combine tuna, celery, mayonnaise, chopped parsley, green onion and pepper. Cut tops off tomatoes and scoop out seeds. Turn upside down to drain. Fill with tuna salad.
Serve chilled on parsley lined plate.
Makes 36 appetizers.
Contains 21 calories per appetizer.
Combine tuna, artichokes, olives, mayonnaise, lemon juice, oregano and parsley, if using, in a medium bowl. Stir to mix well.
Place salad in a mound on lettuce leaves along with sliced tomatoes and serve. This also makes a great sandwich on French bread! Enjoy!
In a large bowl, combine the tuna, artichoke hearts, red pepper, olives, onion, parsley, basil, garlic, oregano, mayonnaise, lemon juice, and pepper. Mix all the ingredients together well. Serve on bread, on top of a green salad or in lettuce cups.
grate ginger and garlic into medium sized bowl.
add sliced green onions.
add lime juice, soy sauce, and pepper.
stir to distribute spices evenly in mixture.
add mayonnaise.
add strained tuna and mix well until you have a homogenous mix.
salt to taste and serve however you like!
mixing bowl, place drained tuna, chopped egg, pickle relish, chopped
Combine light tuna, albacore tuna, cream cheese, lemon juice, horseradish, onion, and liquid smoke in a large bowl. Mix by hand until thoroughly incorporated. Shape into a round, flat ball on a serving platter. Refrigerate until firm, at least 6 hours.
Drain your tuna and mix all of the tuna salad ingredients together.