Hipquests Tuna Salad Food

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THE BEST TUNA SALAD



The Best Tuna Salad image

While we love many kinds of tuna salad, this classic version tops them all. The crispy celery and red onion give add zest and crunch, while mayonnaise and touch of mustard marry it all together. The lemon juice is optional as it's not traditional, but we strongly recommend it to brighten up the flavors of the final dish.

Provided by Food Network Kitchen

Categories     main-dish

Time 15m

Yield 3 to 4 servings

Number Of Ingredients 8

Two 6-ounce cans white meat tuna packed in water, drained
2 tablespoons minced celery
2 tablespoons minced red onion, soaked in cold water for 5 minutes and drained
1 teaspoon minced flat-leaf parsley
1/3 cup prepared mayonnaise
1 tablespoon whole-grain mustard
Freshly ground black pepper
Freshly squeezed lemon juice (optional)

Steps:

  • In a small mixing bowl break up the tuna with a fork. Toss with the celery, onion and parsley. Add the mayonnaise, mustard and season with pepper, to taste. Stir to combine. Add lemon juice, to taste, if using.

HIPQUESTS SALAD



Hipquests Salad image

A great salad anytime. Please feel free to play with the veggies. Much of it can be made ahead, and then assembled when you are ready to serve. For even more crunch, crumble a couple of packs of uncooked ramen noodles into the salad before serving.

Provided by hipQuest

Categories     Fruit

Time 25m

Yield 14-16 serving(s)

Number Of Ingredients 19

2/3 cup toasted slivered almonds
2/3 cup roasted sunflower seeds
8 cups coarsely shredded napa cabbage
1 lb snow peas, strings removed, rinsed and thinly sliced
1 1/2 cups thinly julienned carrots
1 1/2 cups peeled seeded and chopped cucumbers
1 1/2 cups frozen baby green peas
1 1/2 cups thinly sliced and julienned radishes
3/4 cup thinly sliced green onion (including greens)
1 1/2 cups lightly packed chopped fresh basil
6 -12 tablespoons rice vinegar, Start at 6 and adjust upwards, adjust for your taste (seasoned or unseasoned)
3 tablespoons sugar
4 tablespoons soy sauce
4 garlic cloves, peeled and minced
6 -10 tablespoons oil, this is very much to your taste. I use more of a lighter oil to help balance the flavors (I like grape seed oil)
1 teaspoon ground ginger
1/4-1/2 teaspoon cayenne powder
salt, to taste
1 1/3 cups mayonnaise

Steps:

  • Spread almond slivers and sunflower seeds out in a single layer on a rimmed baking sheet. Toast in a 350°F oven for 5-10 minutes, until nicely browned. Set aside. Can be made a day ahead and stored in an airtight container.
  • Combine vegetables and basil in a large bowl. You can make this step a day ahead.
  • In a separate bowl, mix together the rice vinegar, sugar, soy sauce, garlic, oil, ginger, and cayenne until sugar has dissolved. Whisk in the mayonnaise. This step can also be made a day ahead.
  • When ready to serve, gently combine the dressing,almonds and sunflower seeds with the veggie mixture.

Nutrition Facts : Calories 264, Fat 19.3, SaturatedFat 2.5, Cholesterol 5.8, Sodium 467, Carbohydrate 19.9, Fiber 4.4, Sugar 8.6, Protein 5.8

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