Drain your tuna and mix all of the tuna salad ingredients together.
Whisk together mayonnaise and lemon juice in a large bowl.
Add remaining salad ingredients and stir together gently.
Season with salt and pepper.
Assemble sandwiches: Cut baguette into 4 equal lengths and halve each piece horizontally.
Brush cut sides with oil and season with salt and pepper.
Make sandwiches with baguette, lettuce, and tuna salad.
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.
otatoes in boiling salted water for about 20 mins. Drain.
mixing bowl, place drained tuna, chopped egg, pickle relish, chopped
ubes.
The important thing for this salad is to blend all
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.
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.
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.
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
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.
ore dressing than is needed for the salad, I think, but it
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.
st let it sit until tuna is used again.
For the tuna, in a small bowl combine
Open the cans of tuna and drain all the water
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.
nd cook for 15 minutes.
Add the tuna pieces and simmer