Aussie Tuna Summer Salad Food

AUSSIE TUNA SUMMER SALAD

Steps:

• Place Olive oil, herbs salt, Salt, Pepper and Garlic into a Microwave proof jug/container and microwave for 10-20 seconds (BE CAREFUL NOT TO HEAT THIS TOO MUCH, OIL BECOMES VERY HOT IN A MICROWAVE AND CAN MELT OR DAMAGE YOUR CONTAINER) After Heating the oil Mix, place in the refrigerator for a short while, until cool.
• This ensures flavours are fully infused into the dressing.
• Break up lettuce and place in a salad Bowl.
• Place Onion, mushrooms, Potato/pasta and Avacodo into bowl and toss gently and thoroughly.
• Place tossed salad ingredients into serving bowls and add the remaining SALAD ingredients.
• Get the cold Oil Mix from the fridge and add the lemon Juice and Vinegar, and stir Thoroughly.
• (TIP put in a clean jam jar and shake vigourously) Your dressing is done.
• Drizzle the Dressing over the Salad, and hey Presto, You're done!

TUNA EGG SALAD MELTS

Steps:

• Heat the broiler to high and line a rimmed baking sheet with aluminum foil.
• Add the tuna, chopped eggs, celery, dill pickles, pickled jalapeños and scallions to a mixing bowl. Mix to incorporate and to break up any large chunks of tuna. Set aside.
• Add the mayonnaise, mustard and smoked paprika to a small bowl. Whisk to combine. Add the mayonnaise mixture to the tuna mixture and use a rubber spatula to mix until evenly combined. Season to taste.
• Arrange the bread on the foil-lined baking sheet. Divide the tuna mixture evenly among the slices of bread. Top the tuna with a few slices of tomato. Sprinkle the tomato with salt and pepper. Top the tomatoes with the pepper jack cheese.
• Transfer the baking sheet to the broiler and broil until the cheese is bubbling and melted, 1 to 2 minutes.
• Transfer the sandwiches to a cutting board, then slice in half and serve immediately.

SEARED TUNA SALAD WITH ASIAN VINAIGRETTE

Steps:

• In a small bowl, whisk together the vinegar, soy sauce, lime, ginger, mustard and cilantro. Pour in the oil and continue to whisk until emulsified.
• Season the tuna fillets with salt and pepper; lightly coat with oil. Put sesame seeds on a plate. Coat top and bottom of each fillet with seeds. Heat a large, dry skillet over high heat. Add fillets; cook about 3 minutes. Turn; cook until desired doneness, about 3 to 4 minutes for rare. Slice the tuna into 1-inch thick strips.
• Mix the greens together and spread out on a platter. Add the green onions, rice noodles almonds, and orange segments. Lay the tuna strips on top then drizzle with the vinaigrette. Season with salt and pepper and serve immediately.

YELLOWFIN TUNA SUMMER SALAD

Steps:

• Toss together tuna, celery, walnuts, red onion, apple and red bell pepper until thoroughly mixed.
• Stir in mayonnaise until ingredients are completed coated.
• Tear lettuce/spinach leaves into bite sized pieces and divide equally among 4 salad bowls.
• Place scoops of tuna mixture in center of lettuce/spinach leaves.
• Arrange sliced eggs and tomatoes around edge of tuna mixture. Garnish with reserved bell pepper. Season with fresh ground pepper, to taste.
• Serve with crackers or toasted bread rounds.
• Optional: For an added boost of flavor, drizzle salad with extra virgin olive oil and balsamic vinegar.

SUMMERTIME TUNA PASTA SALAD

Steps:

• In a large bowl, mix dressing, dill weed and ground black pepper. Mix in macaroni, tuna, broccoli, celery and cucumber until well blended. Cover and refrigerate until ready to serve.

SUMMER TUNA SALAD

Steps:

• Combine mayo and sour cream in medium bowl.
• Add remaining ingredients; mix well.