here is too much wasted egg chopping them in processor. Set
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.
dium bowl, stir together the tuna (be sure that it is
ix it into the rice with the rice paddle (or wooden
Mix mayonnaise, sour creaM, cucumber, onion, egg whites and dill; chill.
To serve; top greens with tuna.
Garnish with egg and tomato wedges.
lend until smooth.
Season with salt and pepper to taste
In a medium bowl, combine the tuna, mayonnaise, cilantro,cumin, cayenne, and lime juice; season with salt and pepper.
Cover and chill at least 2 hours, to let the flavors blend.
Fill the pita halves with lettuce leaves, then the tuna salad.
clean and wash the celery and cut it into desired length.
stuff with prepared tuna salad.
chill in fridge or enjoy right away.
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.
Drain tuna and mix with onion, parsley, mayo and horseradish sauce.
Adjust mayo and horseradish to personal taste.
Spread on bread or in a pita, top with leafy greens and enjoy!
n a saucepan and cover with water. Bring water to a
Boil, steam or microwave potatoes and beans, separately, until tender; drain, cool.
For the dressing, combine yogurt and lemon peel and juice in a large bowl. Season
Quarter potatoes. Add to dressing with tuna, onion, beans and parsley; toss to combine. Serve salad topped with egg.
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.
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.
For the tuna salad, add all ingredients except for the lettuce and bread to a large bowl and toss gently.
Arrange the lettuce leaves on a serving platter and top with the tuna salad. Serve with the bread.
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.
Make aioli: Combine egg yolks, lemon juice, vinegar, mustard
In a large bowl combine tuna, lemon juice, garlic powder, thyme,
In a large bowl, whisk together the mayonnaise, lemon juice and lemon peel; season if you want to.
Add the tuna, breaking it apart a bit with a fork, then add the beans, cucumber and onion.
Season again if you want to.
Arrange the shredded romaine in 4 plates or bowls and top with the tuna salad and tomatoes.
Tip: Add other ingredients if you want, such as olives.
et potatoes cool and mix with aji amarillo paste, vegetable oil