No Mayo Tuna Couscous Salad Food

ISRAELI COUSCOUS AND TUNA SALAD

Steps:

• Bring 4 cups of water to a boil in a medium-size saucepan. Add the couscous and reduce the heat to very low. Cover the pot and simmer for 12 to 15 minutes, until the couscous is just tender. (I pull the pot halfway off the heat.) Drain in a colander.
• Meanwhile, combine the tuna, lemon zest, lemon juice, olive oil, capers, olives, red peppers, garlic, 1 tablespoon salt, and 1 1/2 teaspoons black pepper in a large bowl. Pour the hot couscous into the mixture and stir well. Cover and set aside for 10 to 15 minutes, stirring occasionally. Just before serving, stir in the scallions, basil, juice of the 1/2 lemon, and 1 more teaspoon of salt. Taste for seasonings and serve warm or at room temperature.

NO-MAYO TUNA COUSCOUS SALAD RECIPE

Steps:

• In a salad bowl, combine the kidney beans, tomatoes, onions, chives, parsley and capers. Mix. Break the tuna up with a fork and add to the bean mixture.
• Add the the spices, salt and pepper, vinegar, lemon juice and olive oil. Mix everything gently to combine. Set aside for a few minutes to the flavors combine.
• Heat the Wild Garden Couscous Pilaf according to package instructions. This only takes 90 seconds in the microwave.
• Transfer the couscous pilaf from package to a serving platter. Top with the tuna salad. Add boiled eggs and onion slices. Enjoy at room temperature.

TUNA COUSCOUS SALAD

Steps:

• Bring 1/2 cup water to a boil in a medium pan: stir in couscous.
• Remove pan from the heat; cover and let stand 5 minutes.
• Fluff the couscous with a fork and set aside.
• In medium bowl combine vinegar, olive oil, mustard, salt pepper, sugar and garlic powder and stir to blend.
• Add the couscous, bell pepper, cucumber, onion, raisins, tuna, and corn and toss to coat.
• Cover and chill for at least 1 hour to let the flavors blend.

NO-MAYO TUNA SALAD

Steps:

• Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water and cool under cold running water. Peel.
• Place the eggs and pickles into a food processor; pulse until roughly chopped. Transfer to a medium bowl and stir in tuna and celery. Season with salt and pepper, and stir in the pickle juice until thoroughly blended.

NO MAYO TUNA SALAD

Steps:

• Mix above ingredients.