Squeeze out excess oil from the tuna.
Flake the tuna.
Add the salt, green or black olives, tomatoes, green onion, thyme, and parsley; mix.
Mix the olive oil with the juice from the lemon until somewhat thickened.
Pour this over the tuna and the other ingredients.
Blend it all with a fork.
Adjust seasonings if necessary.
Chill for at least an hour.
Place tuna, with it's oil, in a large bowl.
Break it into pieces with a fork.
Add the tomatoes, eggs, and onion.
Sprinkle with the oregano, lemon juice, pinch of salt and pepper to taste.
Toss gently.
Arrange the green beans on a platter.
Top with the tuna salad.
Garnish with lemon wedges and serve immediately.
In a large salad bowl, cut up the tomatoes and add the sliced onions.
Add bag of romaine lettuce.
Add avocado and the entire can of tuna, with the olive oil. If I only have tuna with regular vegetable oil, I usually drain out as much of the oil as I can before adding the tuna.
Sprinkle a couple pinches of sea salt over the salad.
Douse with balsamic vinegar and olive oil. I have never measured the amount, so whatever suits your tastes. I usually use more vinegar than oil since the tuna has olive oil.
Toss well and serve.
In a bowl, mix together the tuna, vinegar, oil, lemon zest, lemon juice, capers, onions, olives, and parsley.
Season to taste with salt and pepper (better to refrigerate overnight to let flavors blend).
Make sandwich-place bread slices on work surface and drizzle lightly with olive oil.
Layer the tuna salad on 4 slices, followed by avocado and tomato.
Top with remaining bread, oil side down.
In small bowl, whisk together olive oil, lemon juice, Mediterranean oregano, (pinch
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.
In a shallow bowl, flake the tuna. Add the artichoke hearts, olives, sun-dried tomatoes, onion, garlic, celery, peppers, parsley, basil, lemon zest and juice and combine. Dress the salad with extra-virgin olive oil and season with salt and pepper. Stuff the salad into the hollowed-out crusty bread and serve.
o combine; add in the tuna and gently toss leaving the
Empty cans of beans into colander and rinse thoroughly under cold water.
Drain.
Drain the tuna and put both beans and tuna in a salad bowl.
Add the olive oil, salt and pepper; toss gently. Add the vinegar and toss again.
Serve with hot Italian bread. Serves 4 to 6.
In a large bowl, gently toss together the chickpeas, the tuna, onion slices, the olive oil, vinegar, chopped parsley and lots of freshly ground black pepper.
Add more olive oil, vinegar, or salt and pepper as you like.
Serve chilled.
grees F.
Place the tuna in a covered baking
br>Add the vinegar and olive oil and whisk until the vinaigrette
Preheat charcoal grill on high. Brush both sides of tuna with olive oil. Season to taste. Grill tuna for 2 mins each side or until cooked, but still pink in the middle. Transfer to a plate. Set aside for 10 mins to cool slightly. Break into large chunks.
Combine, artichokes, tomatoes, green beans, salad greens, potatoes, olives, onion and basil in a serving bowl.
In a bowl, whisk together all dressing ingredients. Season to taste, add to serving bowl and toss. Top salad with tuna and egg to serve.
he dressing, whisk together the olive oil, lemon juice and honey and
Whisk together olive oil, lemon juice and parsley. Set aside.
Cook pasta in boiling salted water until al dente. Drain and let cool.
Transfer cooled pasta to a large bowl along with tuna, sugar snap peas, pepper, corn, spinach and raisins. Add dressing and toss to combine.
Blanch green beans in boiling salted water for 1-2 mins, until bright green and just tender. Rinse under cold running water until cool then drain.
Transfer green beans to a large bowl along with cannellini beans, onion, tomatoes and walnuts. Add flaked tuna.
To make the dressing, whisk together olive oil, vinegar and sugar. Season to taste. Pour over salad and toss to combine.
Sprinkle basil leaves over salad. Serve.
Cook orzo in a large saucepan of boiling salted water for 3-4 mins or until tender. Drain. Refresh under cold water. Transfer to a large bowl.
Drain tuna, reserving oil. Flake the tuna and add to orzo. Stir in tomato, feta and arugula. Season.
Process parsley, mint, basil, garlic, lemon juice and reserved tuna oil in a food processor until smooth. Season. Pour herb dressing over salad ingredients and toss to combine.
ressing, whisk together 2 tbsp olive oil, lemon juice, wasabi and sugar
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.
b>oil, and lime juice; season with salt.
Drain and combine tuna