In food processor bowl with metal blade, place tuna, cream cheese, mayonnaise, sour cream, onions, dill, lemon juice, garlic salt and white pepper.
Pulse on and off until blended.
Pour into small bowl; chill several hours or overnight before serving with vegetables.
Mix all ingredients well.
Place 1 small loaf of rye bread (light or dark or both) around tuna dip.
Crackers are good, too!
Mash tuna fish and mayonnaise together.
Add garlic powder, pepper, and celery salt to taste.
Serve with ridged potato chips.
Take a piece of bread.
Take the tuna fish.
Mix it with mayonnaise.
Then spread the tuna with mayonnaise on the piece of bread.
Then take another piece of bread and put it on top of the bread and tuna fish and mayonnaise.
Then eat.
n 9-inch pie plate. Dip chicken into egg mixture and
Using mortar and pestle or pepper grinder, grind salt and pepper until fine.
Combine pepper mixture with oil and fish in a large bowl cover stand 5 Min's.
Meanwhile combine mayonnaise, wasabi, coriander and juice in a bowl.
Heat a large frying pan, add fish, cook about 2-3 Min's aside, for pink centre, or until cooked as desired, or BBQ steaks.
Serve tuna with wasabi mayonnaise. I served mine atop Japanese style vegetables.
To make the chili tuna dip, combine all ingredients in a serving bowl. Season to taste.
To make the chunky cashew dip, combine all ingredients in a food processor with reserved pepper oil. Pulse until well chopped. Transfer to a serving bowl and season to taste.
To make the mint hummus, stir all ingredients together in a serving bowl. Season to taste.
Arrange dips on a serving platter along with flatbread and vegetables. Serve.
Squeeze water out of the tuna.
Place all ingredients in a food processor and puree.
If you like your dip a little thinner, then add more salsa. If you like it a little spicier, add some hot sauce. If you want it thicker, add a little more mayonnaise. I've tried it all -- this recipe is very easy to adjust and it's delicious!
Serve with a good quality restaurant style tortilla chips.
Drain all 4 cans of tuna and put in large mixing
mixing bowl, place drained tuna, chopped egg, pickle relish,
Drain tuna of as much excess liquid
In a bowl, mix the tuna, oregano, onion, mayonnaise, sour cream and lemon juice. Season to taste.
Spread 4 slices bread with the half of the tuna mixture. Layer with cucumber slices followed by a second slice of bread, the remaining tuna mixture, and sliced eggs. Top sandwiches with a third slice of bread, cut in half diagonally and serve garnished with lettuce.
inely.
Add the Tuna fish and mayonnaise, and pulse twice.
Combine tuna, celery, apple, mayonnaise, basil, and lemon juice; mix well.
Season with salt and pepper to taste.
Note: The original recipe calls for Lemonaise instead of Mayonnaise. However, I am unable to find it in our local grocery stores.
Preheat oven to 400\u00b0F. Lightly grease and line a 9 inch pie dish with puff pastry. Cover and chill until required.
Combine tuna, eggs, cheese, mayonnaise and cream. Season. Transfer 1/2 to prepared pie shell. Arrange spinach over top and sprinkle with dill. Cover with remaining tuna and bake for 25-30 mins. Let cool slightly.
Garnish with reserved dill. Serve in wedges with salad.
Cook pasta according to package directions.
While pasta cooks, mix tuna, pesto, pepper, mayonnaise, cheese, olives, and lemon juice in a large bowl.
When pasta is cooked, drain and rinse with cold water.
Add pasta to tuna mixture and mix well.
Refrigerate at least 30 minutes before serving.
Drain tuna; blend with cheese and onion.
Add mayonnaise, chili sauce and lemon juice.
Add sour cream to desired consistency.
Makes over a pint of dip.
Drain tuna; break up into flakes.
Gently stir in mayonnaise, yogurt, olives, peppers, green onion and cilantro.
Cover and refrigerate until serving time.
Serve with tortilla chips.
Hot peppers provide the zip.
Makes about 2 cups.
Blend tuna, jalapenos, green onion and celery in food processor or blender. Do not puree. Blend in mayonnaise and salt & pepper to taste. Blend to desired consistency. Sprinkle with cilantro.
Drain and flake tuna.
Add mayonnaise, catsup, cayenne, salt and Worcestershire sauce.
Peel cucumber and slice paper thin. Dip cucumber edges in paprika.
Cover cracker with cucumber and pile tuna mixture in center.
Place 8 canapes on 7-inch paper plate; cover with wax paper and heat in microwave for 1 minute. To freeze, cover with aluminum foil or plastic wrap.
Remove covering and heat for 1 1/4 to 1 1/2 minutes.