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.
Mix tuna, cranberries, apple, mayonnaise, green onion, sea salt, and black pepper together in a bowl; refrigerate 1 hour.
Put 2 cups spinach on each of 2 plates. Top spinach with about half the tuna salad.
Drain your tuna and mix all of the tuna salad ingredients together.
clean and wash the celery and cut it into desired length.
stuff with prepared tuna salad.
chill in fridge or enjoy right away.
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!
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.
pring onions.
For the tuna salad, mix 2 tbsp mayonnaise and
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.
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.
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!
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 tuna fish and put in mixing bowl.
Add in celery, onion, mayo, mustard, relish and pepper.
Spread tuna salad on bread (tastes great toasted as well).
Top with tomato slices and lettuce.
Enjoy!
Open the 2 cans of tuna and use the lid to