Cook pasta according to package directions; drain well. Mix pasta with a little mayonnaise so as not to stick.
Add tuna, onion, olives and tomatoes.
Mix with remaining mayo (see note) and season to taste.
Refrigerate, covered about 1 hour.
Top each tortilla with lettuce leaf.
Mix tuna, celery, water chestnuts, pecans and dressing. Spoon evenly onto tortillas.
Roll up tightly.
grees F.
Place the tuna in a covered baking
For the grape and lychee salad, place the lychees, grapes, watercress,
mixing bowl, place drained tuna, chopped egg, pickle relish, chopped
repare the rest of the salad.
Salad -- Not too much to
Drain the two cans of tuna of oil or water and
To marinate the tuna, add the cilantro, the orange
Heat oil in a pan.
Add garlic, onion and tuna, cover and cook for 5-7 minutes on a low to medium heat.
Spoon mix into a large dish and add the beans, cucumber and tomatoes.
For the dressing, put all dressing ingredients in a dressing shaker (you can use a jar with a screw top lid) and shake until everything is mixed well.
Pour the dressing over the tuna salad.
Arrange the tuna salad on a bed of green salad leaves of your choice to serve.
Combine 1/4 mixture with tuna, tossing to coat. Cover and
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.
Cook potato chunks in a large saucepan of salted water for 10 mins, until tender. Drain and return to pan. Heat on medium for 1 min to dry. Remove from heat and mash well. Fold in tuna, parsley, egg and onion. Season to taste.
Heat oil in a medium saucepan to 350\u00b0F, until a cube of bread sizzles on contact. Spoon tuna mixture, in batches, into oil and deep-fry for 2 mins, until golden. Drain on paper towels.
For the salad, beat together oil and vinegar and toss with salad greens. Serve with tuna cakes with lemon wedges.
late with foil. Unwrap the tuna and cut into thin slices
Set aside.
For the salad, boil, steam or microwave potatoes
Preheat grill. Lightly coat tuna in oil. Season. Grill tuna for 1-2 mins per side, or until cooked to your liking. Transfer to a shallow dish and drizzle lemon juice and remaining oil over top. Keep warm.
Meanwhile, to make the tomato salad, in a serving bowl, combine tomatoes, mint leaves, shallots and capers. Drizzle with olive oil and vinegar.
Serve tuna with tomato salad and baba ghanoush.
Cook pasta according to package directions. Rinse under cold water to halt cooking. Drain.
Broil or pan fry fresh tuna. Set aside. (If using canned tuna, drain and place the tuna in a serving bowl and proceed with recipe.).
Combine dressing ingredients in non-reactive bowl and blend well.
Break up the fresh tuna into bite size pieces and place in serving bowl with the pasta. Toss dressing gently with the pasta, tuna and remaining salad ingredients.
Keep covered and chilled until ready to serve.
t the end of the recipe, and arrange the slices around
Mix all ingredients.
The way it is pictured served in the recipe is stuffed in a round loaf cut into 6 wedges.
edium. Place the sardines and tuna steak on the grill rack
rown.
(Butter gives the recipe more taste but a non