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 all ingredients.
Saute peppers in small amount of oil. Drain.
Add all ingredients, except tuna.
Mix well.
Heat on medium for 10 minutes.
Add tuna and toss lightly.
Remove from heat.
Chill and serve on a platter.
Toss salad greens, garbanzo beans, black olives, artichoke hearts, tuna, shell pasta, cucumber, and tomato together in a large bowl. Cover and refrigerate salad until lettuce is crisp and mixture is chilled, at least 2 hours.
Toss salad with salad dressing immediately before serving.
mixing bowl, place drained tuna, chopped egg, pickle relish, chopped
Makes 4 cups.
In a large bowl, combine cream cheese and tuna. Add remaining ingredients and stir well.
Place in Christmas tree mold and refrigerate.
You may serve in the mold or transfer to a serving plate.
Decorate with garlands of small parsley leaves, red and green peppers cut into stars and a lemon wedge.
Stir in peas, tarragon and tuna, then return sauce to bubble
egrees F.
Place the tuna in a covered baking dish
o break up shrimp and tuna too much. Bring to just
Drain the two cans of tuna of oil or water and
Chop the anchovies, capers, garlic and parsley.
Mix with the tuna or salmon.
Add mayonnaise.
If you are making the mayonnaise, use 2 egg yolks.
(For mayonnaise recipe, see our Sauces section.)
In large saucepan, heat oil over medium heat; cook cauliflower, onion, garlic, mushrooms and pepper, stirring occasionally, for 4 minutes or until onion is softened.
Add ketchup, black and green olives, green pepper, tuna, shrimp and vinegar; bring to boil. Reduce heat and simmer, stirring occasionally, for 20 minutes or until thickened enough to mound on spoon. Stir in parsley. (Make-ahead: Cover and refrigerate for up to 2 days or freeze for up to 1 month. Makes 4 cups.
Canadian Living Gifts from Your Kitchen.
rown.
(Butter gives the recipe more taste but a non
rrange vegetables, cheese, olives, and tuna attractively over bed of greens
: Combine anchovies, shrimp and tuna. Set aside.
Preheat oven
vernight.
MAKE AHEAD The recipe can be refrigerated for up
Drain tuna or chop chicken finely.
re still boiling, mix the tuna, cream of mushroom soup, the
/2 cup cheese, milk, tuna, sour cream, green onion, and
Open tuna cans, cutting fully around, and
Brown onions in oil.
Add peppers and cook until soft.
Add everything but the tuna and heat until boiling.
Add tuna; cook for 5 minutes.
Cool and pour into containers.
Keeps well. Can be frozen.
Serve with crackers.