Juniors Tuna Fish Salad Food

ALL TIME BEST TUNA SALAD

Steps:

• To a medium-size bowl, add tuna, eggs, celery, red onion, celery seed.
• In a small bowl or jar, add mayonnaise, lemon juice, celery seed, salt, and pepper. Mix or shake together. Pour over tuna and other ingredients. Stir to combine. Serve immediately or store covered in the refrigerator for up to 3 days.

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 FISH SALAD

Steps:

• Open the two 12-oz. cans of tuna and strain in a wire colander in the sink.
• Take a pot and bring the eggs to a rolling boil. Once they are finished set the pot in the sink and let cool. You can do this by draining the hot water and covering the eggs with cold water. Once they are cool enough to hold in your palm, peel off shells and mash with a fork into tiny bits. Place into the same pot that you boiled the eggs inches.
• Add the tuna fish to the eggs and mix together.
• Chop and mince the celery, green onion, yellow onion, and olives. You should not have any large chunks. Individually mix each into the tuna and eggs. Add the sweet relish. If you add and mix each ingredient separtely, each will be better incorporated into the mixture.
• Mix in the mustard until it is incorporated. Add the mayonnaise and if your salad looks sort of dry, add more as needed. You should have a wet consistency.
• Sprinkle in the salt and pepper.
• To get the best taste of the tuna salad, refrigerate for about 20 to 30 minutes before serving. You can serve on bread or over fresh lettuce with a few tomato slices.

MACARONI AND TUNA FISH SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain and cool under running water.
• Mix both cans of tuna into the cooled pasta. Add the mayonnaise. Stir in onion, salt, pepper, garlic powder, and oregano.

TUNA FISH SALAD

Steps:

• In a large bowl, combine the tuna, celery, onion, mayonnaise, lemon juice, parsley, garlic powder, salt and pepper. Mix well and refrigerate until chilled. Sprinkle with paprika if desired.

JULIA CHILD'S RECIPE FOR TUNA FISH SALAD SANDWICH

Steps:

• Using a fork, mash the tuna with 3 tablespoons mayonnaise. As directed, add the celery, as much onion and chopped cornichons or as much as you'd like, and the capers and toss to combine. Add a squirt of lemon juice, some salt (go easy at first) and pepper. Taste and see if you'd like more mayo, onion or cornichons. Add more lemon juice, salt and pepper to taste. The tuna salad is good to go as soon as it's made, but it's even better after a couple of hours in the fridge.
• Toast the muffins and lay a leaf of soft lettuce on each half; spread the tuna mixture on the split muffins and top each with sliced tomato and very thinly sliced onion

TUNA SALAD SANDWICH

Steps:

• In a medium bowl, mix together the fish, mayonnaise, Dijon mustard, shallot, celery, parsley, celery leaves, if using, capers, and pickles. Season to taste with salt and pepper.
• Divvy the fish mixture between six slices of bread and spread evenly over each slice. Top each sandwich with the second slice, cut in half, and devour.☞TESTER TIP: If you add onion and celery, many times they will release water into the salad after it's been in the fridge for a few hours. Stir 1 to 2 tablespoons of dry potato flakes into the salad, and let the mixture stand for at least 30 minutes. Then, re-stir and go on with life. No one will ever know, and you won't have watery tuna fish!

JUNIOR'S TUNA FISH SALAD

Steps:

• Place the tuna in a colander and drain well. Transfer the tuna to a medium-sized bowl and break it up with your fingers into flakes (please, use your fingers, not a knife, to finely shred the tuna. This gently flakes the tuna, instead of crushing it.) Stir in the celery.
• Mix all the ingredients for the dressing in a small bowl. Spoon the dressing on top of the tuna and celery mixture. Gently stir in the dressing until all of the salad ingredients are well coated. Use in sandwiches or serve as a salad on crisp lettuce leaves.
• Tightly cover and refrigerate any leftovers.

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.

THE BEST TUNA SALAD

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.