Conchiglie Salad With Tuna Lettuce Food

CHOPPED SALAD WITH TUNA

Steps:

• Place vinegar in a large salad bowl. Add 1/4 teaspoon salt and 1/2 teaspoon pepper. Slowly add the oil in a steady stream, whisking to emulsify.
• Add the remaining ingredients to the bowl, and toss well to combine.

MAIN DISH SALAD WITH TUNA AND VEGETABLES

Steps:

• In a small bowl or pyrex measuring cup, whisk together the vinegar and lemon juice with the garlic, salt, pepper, and Dijon mustard. Whisk in the olive oil and yogurt if using.
• Steam the potatoes above 1 inch simmering water for 10 to 15 minutes, until tender. Transfer to a large salad bowl, aand season with salt and pepper. Add the tuna and while the potatoes are hot toss with 1/4 cup of the dressing. Season with salt and pepper to taste.
• If using green beans, bring a pot of generously salted water to a boil, and fill a bowl with ice water. Add the green beans to the boiling water and cook 4 to 5 minutes, until just tender. Transfer to the ice water, cool and drain. Dry on paper towels. If using broccoli, steam for 5 minutes, refresh with cold water, and dry on paper towels. Add the cooked vegetables to the salad bowl, along with the red or green pepper, carrots if using, and half the herbs, and toss together with another 1/4 cup of the dressing.
• Assemble the salad: Either add the remaining ingredients to the salad bowl and toss with the remaining dressing, or toss the salad greens and remaining herbs with the remaining dressing and pile onto a platter or wide salad bowl. Top with the potato-tuna-vegetable mixture and garnish with the tomatoes, olives and eggs.

QUICK TUNA SALAD IN ROMAINE

Steps:

• Combine the tuna, mayonnaise, celery, onion, capers and the lemon juice in a bowl. Scoop onto lettuce leaves.

TUNA FISH SALAD ON A BED OF LETTUCE

Steps:

• Put the pepper, celery and green onion in a blender or food processor, and grate finely.
• Add the Tuna fish and mayonnaise, and pulse twice.
• Add the seasonings and pulse two more times.
• Line the lettuce leaves on a medium sliced plate, and spoon the tuna fish mixture in the center.
• Cut the tomatoes into round slices and put it around the tuna fish. Sprinkle the chopped olives on the tomatoes.
• Conversely, you could makes this into a sandwich, using torn lettuce leaves. Leave out the tomatoes and the olives if desired. Makes for a filling mini-meal and for good leftovers.

CREAMY CONCHIGLIE PASTA SALAD

Steps:

• Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, 8 to 9 minutes. Drain in a colander, rinse briefly with cold water, and drain again.
• Combine celery, red and green bell pepper, pickles, green onion, vinegar, 1/4 teaspoon seasoning salt, and pepper in a medium bowl; mix well. Fold in mayonnaise and sour cream until well blended. Taste and add additional seasoning salt if needed. Fold in pasta.
• Cover and refrigerator at least 4 hours, or overnight.
• Remove from the refrigerator. Fold in Cheddar cheese and serve.

TUNA SALAD

Steps:

• In a large mixing bowl, combine tuna, chickpeas (garbanzo beans), chopped hard-boiled eggs, diced cucumber, and iceberg lettuce.
• Toss well and add French dressing to taste.

CONCHIGLIE SALAD WITH TUNA & LETTUCE

Steps:

• In large pot bring 5 qts water to a boil.
• Add conchiglie and cook until al dente.
• Drain pasta and place it into a serving bowl.
• Add the olive oil and toss well.
• Let the pasta cool for about 5 minutes.
• Add the lettuce and tuna to the pasta.
• Season to taste with salt and pepper.
• Toss well and serve either slightly warm, or at room temperature.