Orange Pecan Tuna Salad Food

ORANGE PECAN SALAD

Steps:

• Toss oranges, lettuce and pecans in a large salad bowl; set aside. Combine yogurt and mayonnaise; pour over salad just before serving.

ORANGE FENNEL SEARED TUNA SALAD

Steps:

• Place the fennel, anise, and peppercorns in a dry skillet. Place over medium heat, moving skillet to keep seeds from burning, until seeds are aromatic, about 3 minutes. Transfer seeds and orange peel to a spice grinder; cool slightly. Pulse until finely chopped but not powdery. Transfer to a bowl; stir in the ginger, cloves, cumin, 1 teaspoon salt, and sugar. Set aside.
• Place tuna in a glass baking dish, and sprinkle each side with 1 1/2 tablespoons spice mixture. Pat with hands to make it stick. Cover with plastic, refrigerate, and let marinate for 20 minutes.
• Make dressing: Whisk the orange juice and vinegar in a small bowl. Whisk in the pepper and remaining 1/2 teaspoon salt. Slowly whisk in 2 tablespoons oil until combined. Set dressing aside.
• Heat remaining teaspoon oil in a nonstick skillet over medium heat until hot but not smoking. Add reserved tuna; cook until golden, 3 to 4 minutes. Flip; cook until bottom is golden, 3 to 4 minutes. Tuna should be well browned and crisp on outside, rare to medium on the inside.
• Place lettuce, cucumber, onion, and tomatoes on a platter. Slice the tuna, and arrange on greens. Drizzle with dressing, and garnish with feta. Serve.

APPLE PECAN TUNA SALAD

Steps:

• Chop unpeeled Granny Smith (or any tart, crunchy apple -- Fuji and Gala are also good).
• Sprinkle lemon juice (fresh or bottled) over apples and toss to coat evenly.
• Add drained tuna fish and flake, mixing with apples.
• Add celery, onion, and mayonnaise. Amount of mayonnaise may be adjusted according to texture preference. More crumbly (less mayonnaise) is better to eat with a fork on a lettuce leaf. More "pastey" texture is better for sandwiches.
• Taste, and add a pinch of sugar and salt if needed. (Some apples require a tiny bit of sugar).

STRAWBERRY ORANGE PECAN TOSSED SALAD

Steps:

• For dressing, in a small bowl, whisk the oil, sugar, vinegar, parsley, salt and pepper sauce until blended. Cover and refrigerate., In a large heavy skillet, melt sugar over medium-low heat without stirring until golden brown, about 30 minutes. Add pecans and butter; stir constantly until butter is melted and pecans are coated. Remove from the heat. Pour onto a foil-lined baking sheet; cool completely. Break pecans apart if necessary., In a salad bowl, combine the spinach, romaine, oranges, celery, strawberries and onions. Just before serving, drizzle with dressing; toss to coat. Top with sugared pecans.

ORANGE CITRUS TUNA SALAD

Steps:

• in a large bowl stir together all dressing ingredients.
• stir in all salad ingredients except lettuce and oranges.
• on platter or individual salad plates place lettuce.
• spoon tuna salad on lettuce; arrange orange slices around tuna salad.
• serve.

TUNA SALAD WITH HOT AND SWEET PEPPERS

Steps:

• Toss the pepper and the chile with the vinegar and a big pinch of salt in a large bowl. Let sit for 10 minutes. Meanwhile, cut the celery into 1/4-inch dice.
• Add the celery, tuna with all of its oil and chopped parsley to the peppers. Toss until the tuna flakes into bite-size pieces and everything is well mixed, then season to taste with salt and pepper. Serve immediately or refrigerate in an airtight container for up to 2 days.

MANDARIN ORANGE SALAD WITH PECANS

Steps:

• Whisk together the shallot, vinegar and oil (s).
• Season with salt and pepper, set aside.
• Right before serving, toss with the greens.
• Top each salad with orange slices and pecans.

MANDARIN ORANGE SALAD WITH SUGARED PECANS

Steps:

• For sugared pecans: combine sugar, margarine, orange juice, cinnamon and red pepper and cook to boiling. Boil for 1 minute. Add pecans and coat well. Bake on cookie sheet at 200 degrees for one hour stirring every 15 minutes. Cool completely and store in air-tight container.
• For dressing: combine all ingredients and refrigerate for 1 hour.
• For salad: combine ingredients, adding pecans and oranges last. Add dressing and gently toss.
• Preparation time does not include cooking pecans.

ORANGE PECAN SALAD

Steps:

• Mix together in a salad bowl the lettuce, onions, celery, oranges, and parsley.
• Heat a small skillet over medium-high heat; combine nuts and sugar in the skillet and toss quickly.
• Continue stirring until the sugar is melted; remove from heat and add to the salad.
• Mix the dressing with a whisk and pour over the salad; mix and serve.
• In a salad bowl, mix together the lettuce, onions, celery, oranges, and parsley.
• Heat a small skillet over medium-high heat; combine nuts and sugar in the skillet and toss quickly.
• Continue stirring until the sugar is melted; remove from heat and add to the salad.
• Mix the dressing with a whisk and pour over the salad; toss and serve.

MANDARIN TUNA SALAD

Steps:

• Prepare macaroni according to package directions; drain and rinse in cold water. Place in a large bowl; add the oranges, tuna, apple and celery. In a small bowl, combine the Miracle Whip, lemon juice and salt; fold into macaroni mixture. Sprinkle with paprika. Cover and refrigerate for at least 2 hours before serving.

TUNA SALAD WITH OLIVES, ORANGE AND BELL PEPPER

Steps:

• Whisk oil, vinegar and garlic in large bowl to blend. Working over bowl with dressing, cut oranges between membranes, releasing segments into bowl. Add onion, bell pepper, tuna, olives and parsley; toss. Season with salt and pepper. (Can be made 2 hours ahead. Cover; refrigerate.)
• Divide salad greens among plates. Spoon tuna salad over, dividing equally. Garnish with almonds.