mixing bowl, place drained tuna, chopped egg, pickle relish, chopped
Cook and drain macaroni noodles.
Add drained tuna.
Mix with mayo and drained peas.
Add salt and pepper to taste.
Drain your tuna and mix all of the tuna salad ingredients together.
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.
clean and wash the celery and cut it into desired length.
stuff with prepared tuna salad.
chill in fridge or enjoy right away.
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 drained, flaked tuna in a bowl.
Add the onion, celery, and apple; toss.
Stir together the curry paste, cilantro, mayo and sour cream.
Pour over tuna salad and mix everything together well.
Chill at least 2 hours before serving.
Drain tuna fish and put in mixing bowl.
Add in celery, onion, mayo, mustard, relish and pepper.
Spread tuna salad on bread (tastes great toasted as well).
Top with tomato slices and lettuce.
Enjoy!
Open the cans of tuna and drain all the water
yrup, habanero, lemon zest, and mayo in a blender and blend
Open the 2 cans of tuna and use the lid to
ome texture.
Stir in mayo and mash a little more
5 minutes.
Add the tuna pieces and simmer until they
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 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.
Mix all ingredients, except tomatoes, in bowl.
Make a tomato bowl by cutting through the tomato 3 times to the bottom core. Spread open the tomato; spoon in tuna salad.
Serves 2.
Serve with unsalted crackers.
Chop the celery and the herbs.
Mix all ingredients together in a small bowl.
Serve as wraps, sandwiches, or with crackers. I suggest using multi-grain bread and lettuce.
If you like creamier tuna salad feel free to double the mayo.
pring onions.
For the tuna salad, mix 2 tbsp mayonnaise and
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.
Mix all ingredients except tomatoes and lettuce.
Hollow out tomatoes and spoon tuna salad inside.
Sit tuna tomato on bed of lettuce. Chill and serve.