Cauliflower And Tuna Salad Food

VEGAN SUNFLOWER SEED TUNA SALAD

Steps:

• Cover the sunflower seeds with at least 1/4 inch of water and soak, at room temperature in an air tight container, for at least 24 hours. The seeds are ready when they have nearly doubled in size.
• Drain the seeds and pulse half (about 1 cup) with the lemon juice, mustard and 1/4 teaspoon salt in a food processor until almost smooth, scraping down the bowl as needed.
• Add the remaining seeds, along with the dill, parsley, paprika, celery, shallot, 1/4 teaspoon salt and a few grinds of pepper to the food processor. Pulse until the mixture resembles tuna salad. Refrigerate in an airtight container for up to 3 days.
• Fill a whole wheat wrap with lettuce, tomato, avocado and the vegan tuna salad.

CAULIFLOWER AND TUNA SALAD

Steps:

• Place the cauliflower in a steaming basket over 1 inch of boiling water, cover and steam 1 minute. Lift the lid for 15 seconds, then cover again and steam for 5 to 8 minutes, until tender. Refresh with cold water, then drain on paper towels.
• In a large bowl, break up the tuna fish and add the cauliflower.
• In a small bowl or measuring cup, mix together the garlic, parsley, capers, lemon juice, vinegar, and olive oil. Season generously with salt and pepper. Add the cauliflower and toss together. Marinate, stirring from time to time, for 30 minutes if possible before serving. Serve warm, cold, or at room temperature.

TUNA SALAD

Steps:

• Brush the tuna steaks with olive oil, and sprinkle with salt and pepper. Place the tuna steaks in a very hot saute pan and cook for only 1 minute on each side. Set aside on a platter.
• Meanwhile, in a small bowl, combine the olive oil, salt, pepper, lime zest, wasabi, lime juice, soy sauce and hot sauce. Add the avocados to the vinaigrette.
• Cut the tuna in chunks and place it in a large bowl. Add the scallions and red onion and mix well. Pour the vinaigrette mixture over the tuna and carefully mix.

TUNA-NOODLE CASSEROLE WITH CAULIFLOWER

Steps:

• Preheat oven to 375 degrees. Butter a 2 1/2-quart casserole dish. Cook pasta in a large pot of salted water 4 minutes. Add cauliflower; cook until tender, 4 to 5 minutes more. Reserve 1/2 cup water; drain pasta mixture. In same pot, melt butter over medium heat. Add onion and celery, season with salt, and cook until onion is softened, about 8 minutes. Add flour; cook, stirring, 2 minutes. Slowly stir in milk until mixture is thickened, about 3 minutes. Remove from heat; stir in pasta mixture, tuna, and hot sauce. Season with salt and pepper. If mixture is too thick, add reserved pasta water.
• Transfer to prepared dish; cover with parchment-lined foil. Bake 15 minutes. Uncover, increase heat to 425 degrees, and bake until lightly browned, 10 to 12 minutes. Top with parsley; serve immediately.

TUNA, CAULIFLOWER AND WHITE BEAN SALAD

Steps:

• Steam cauliflower for 5 to 6 minutes, until just tender.
• Place sliced onion, if using, in a bowl and cover with cold water. Soak 5 minutes. Drain, rinse and drain again on paper towels.
• Meanwhile in a small bowl or measuring cup, whisk together vinegar, lemon juice, salt, garlic, mustard and yogurt or bean broth. Whisk in olive oil.
• When cauliflower is tender remove from heat and toss with half the dressing in a large salad bowl. Drain tuna and add to bowl with cauliflower. Break up with a fork. Add cooked beans, onion and herbs. Toss together. Add remaining salad dressing and pepper, taste and adjust seasoning.

TUSCAN TUNA SALAD

Steps:

• Tear lettuce into bite sized pieces; Toss lettuce, tomato, beans, tuna, and onion in a large bowl.
• Whisk together dressing ingredients.
• Toss dressing with salad just until coated; serve immediately.
• 1 serving (based on 4 servings) = 220 cal, 6g fat, 24g carb, 19g pro, 6g fibre, 22% iron.

TUNA SALAD WITH SUNFLOWER KERNELS

Steps:

• Layer all ingredients except dressing in large bowl.
• Drizzle with dressing just before serving.

TUNA CAULIFLOWER SALAD WITH LIME VINAIGRETTE

Steps:

• Cook frozen cauliflower as directed on bag. Cook frozen peas as directed on box; drain. Place cauliflower and peas in large bowl; refrigerate.
• In tightly covered container, shake vinaigrette ingredients until well blended. Stir tuna, cucumber and green onions into cauliflower mixture; add vinaigrette. Toss to coat. Cover; refrigerate about 1 hour or until chilled.
• Just before serving, top with olives and tomatoes.

TUNA SALAD

Steps:

• Mix together all ingredients with fork.
• If mixture is too dry add more Miracle Whip or mayonnaise.
• Refrigerate before serving on toast with lettuce and tomato slices or in hollowed out tomato.

ATOMIC TUNA SALAD

Steps:

• In a large bowl, toss together the tuna, broccoli, cauliflower, onion and celery. Stir in mayonnaise until the salad reaches your desired consistency. Serve on pita bread.