tand for five minutes. Add tuna, celery, and fresh basil to
mixing bowl, place drained tuna, chopped egg, pickle relish, chopped
rush-on. Serve with Mediterranean Couscous Salad.
Mediterranean Couscous Salad: Bring broth to
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.
oss to combine, then add tuna.
Toss to combine and
1/4 cups.).
Tuna Sandwiches:
Heat the olive
Combine beans, tuna, bell pepper, onion, parsley, capers, rosemary, 1/4 cup lemon juice, and 2 tablespoons oil in a medium bowl. Season with pepper. Combine the remaining 1/4 cup lemon juice, 2 tablespoons oil, and salt in a large bowl. Add salad greens; toss to coat. Divide the greens among 4 plates. Top each with the tuna salad.
Drain tuna and flake into a mixing bowl.
Coarsely chop, or quarter, artichoke hearts and mix with tuna.
Add remaining ingredients, mix gently until just blended.
Place tuna, green & red peppers, capers, pistachios,
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.
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.
Combine olive oil and red wine vinegar in a small bowl; brush oil mixture evenly over 1 side of each bread slice.
Combine tuna, tomatoes, olives, red onion, mayo, capers and pepper in a bowl.
Place 1 lettuce leaf on four of the slices of bread.
Top the lettuce evenly with tuna mixture and cover with the remaining bread slices.
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.
Combine the olives, garlic and capers in an electric food processor, and process to form a paste. With the motor still running, slowly add the olive oil through the feed tube and blend thoroughly. Then add the tuna and lemon juice, and continue processing until smooth.
In a small bowl, combine the cottage cheese, mayonnaise and dressing.
Add the tuna and olives, mixing lightly.
Serve with the tomato wedges.
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.