Catherine Anns Enticing Tuna Salad The Longmeadow Farm Food

ITALIAN TUNA SALAD

Steps:

• Whisk together the lemon juice, capers and Dijon mustard in a large bowl. While continuing to whisk, drizzle in the olive oil in a steady stream. Whisk in 1/4 teaspoon salt. Add the beans to the dressing and mash gently with a spoon. Add the tuna, flaking it with a fork into bite-size pieces. Toss lightly to coat. Top the tuna mixture with the arugula, treviso, endive, shaved fennel, parsley leaves and 1/2 teaspoon salt. Using your hands, toss the salad together, bringing the dressing up from the bottom of the bowl until everything is coated evenly.

HERBED TUNA SALAD

Steps:

• In a small bowl, combine the first eight ingredients. Combine the mayonnaise and sour cream; stir into the tuna mixture. , Divide the salad greens between two plates. Top with tuna mixture and tomatoes and if desired, cucumbers and dill.

CATHERINE ANN'S ENTICING TUNA SALAD - THE LONGMEADOW FARM

Steps:

• Mix together celery, mustard, onion, mayonnaise, pepper, salt, and Tabasco Sauce in a mixing bowl.
• Wash and dry lettuce leaves well so they are crispy and enjoyable to eat.
• Add drained tuna to mayonnaise mixture, gently, trying not to break up tuna bits.
• Toast bread, spread with butter and put one lettuce leaf in between bread.
• Spoon tuna salad onto lettuce leaf, adding chives. Clamp slices of bread together. Cut in 1/2 diagonally.
• Agh -- life IS good.

ANN'S SPECIAL TUNA SALAD

Steps:

• Cook macaroni in boiling salted water until tender. Rinse in cold water and drain. Place in a large bowl. Add tuna, celery, onions, peas and pimientos; toss gently to mix. Combine Miracle Whip, pickle relish, ketchup, mustard and cream; fold into the salad. Add salt and pepper. Cover and refrigerate for several hours before serving. Garnish with parsley.

COLD TUNA SALAD FOR A CROWD

Steps:

• Cook elbow macaroni per package directions; drain and rinse with cold water.
• Put noodles into a large bowl. Add Miracle Whip, mayonnaise, and mustard to the mixture; mix well. Add salt & pepper; mix well. Coarsely chop celery and add to mixture. Flake in the tuna and add the frozen peas (don't thaw or cook them); mix all together.
• Cube the blocks of cheese. Immediately before serving, add the cheese. Sprinkle some French fried onions over the top of the mixture if desired.

FRESH TUNA SALAD

Steps:

• 1. Heat the oil in a large, nonstick skillet over medium-high heat. Sear the tuna on the first side for 5 minutes, until lightly browned. Turn with a spatula and sear for 3 minutes longer or until cooked to your preference. Let the tuna rest for 5 minutes.
• 2. Flake the tuna into 1x1/2-inch pieces and remove to a large bowl. Toss gently with the celery, apple, and scallions. Season with salt.
• 3. Fold mayonnaise and basil into the tuna. Serve in radicchio cups with toasted peasant bread.

TUNA

Steps:

• Mix together celery, mustard, onion, mayonnaise, pepper, salt, and Tabasco Sauce in a mixing bowl.
• Wash and dry lettuce leaves well so they are crispy and enjoyable to eat.
• Add drained tuna to mayonnaise mixture, gently, trying not to break up tuna bits.
• Toast bread, spread with butter and put one lettuce leaf in between bread.
• Spoon tuna salad onto lettuce leaf, adding chives. Clamp slices of bread together. Cut in 1/2 diagonally.
• Agh -- life IS good.