Recipe For Tuna Salad Food

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.

WHITE BEAN TUNA SALAD

Steps:

• In a large bowl, add the tuna, reserving the olive oil in a separate small bowl. Break tuna into bite-size pieces with a large fork. Add the beans and capers. Into the bowl of olive oil, add the red wine vinegar. You should have 1 part vinegar to 2 parts oil - add more extra-virgin olive oil if necessary. Season with salt and pepper. Pour dressing on the tuna, bean and caper mixture and allow the flavors to infuse while slicing the vegetables. Add the onion and tomatoes to tuna mixture and toss gently.
• Place the arugula on large decorative platter and top with tuna mixture. Tear fresh basil leaves over the top and serve immediately.

HOMEMADE TUNA SALAD

Steps:

• Set a 10-inch saute pan over medium heat and add the olive oil. Once the oil is hot, season the tuna steaks on both sides with the salt and white pepper. Place the seasoned tuna in the saute pan and cook, undisturbed for 5 minutes. Turn the fish over and cook for another 5 minutes. The fish should be just cooked through. Remove the tuna from the pan and allow to rest for 3 to 4 minutes. Flake the tuna steaks into small pieces, place in a medium bowl and add the remaining ingredients.
• Use a spatula or large spoon to toss the ingredients until well blended. Serve in lettuce cups, or with your favorite sliced bread for sandwiches.

CLASSIC TUNA SALAD

Steps:

• Place the tuna in a colander and drain well.
• Shred the tuna with your fingers, breaking up any clumps until it has a fine and even texture.
• Put the tuna in a medium bowl and mix in the lemon juice, celery, onion, pickles, garlic, salt, pepper, and parsley until well blended.
• Fold in the mayonnaise and Dijon until mixture is evenly moistened.
• Salad can be kept covered in the refrigerator for up to 3 days.

BEST TUNA SALAD EVER

Steps:

• In a medium bowl, combine tuna, celery, green onions, and water chestnuts.
• In a separate bowl, stir together mayonnaise, lemon juice, dill, and salt. Fold mixture into tuna mixture.
• Chill for a couple hours, covered.

QUICK TUNA SALAD

Steps:

• Mash tuna together with salad dressing and relish in a small bowl with a fork. Serve.

BEST EVER 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, cool, peel and chop finely.
• In a mixing bowl, combine tuna, crabmeat, mayonnaise, sour cream and mustard. Stir in chopped egg, dill weed, lemon pepper, dill and sweet relish and chopped onion. Mix thoroughly.

CLASSIC TUNA SALAD

Steps:

• Drain tuna in colander and shred with fingers until no clumps remain and texture is fine and even.
• Transfer tuna to medium bowl and mix in lemon juice, salt, pepper, celery, onion, pickles, garlic, and parsley until evenly blended.
• Fold in mayonnaise and mustard until tuna is evenly moistened. (Can be covered and refrigerated up to 3 days).

GOURMET TUNA SALAD

Steps:

• In a mixing bowl, combine tuna, green onions, celery, green olives, capers and almonds.
• In a small bowl, whisk together mayonnaise, sour cream and Worcestershire sauce.
• Blend together dressing and tuna mixture. Serve on bed of lettuce or with croissant as a tuna salad sandwich.

TUNA SALAD (BASIC)

Steps:

• Combine all ingredients.
• Chill.
• Serve on toast, bagels, make sandwiches or stuff in tomatoes.

TUNA SALAD

Steps:

• In a medium bowl, combine tuna, mayonnaise, mustard, celery, lemon juice, zest, and salt and pepper to taste. Using a fork, mix well until thoroughly combined. Store in an airtight container in the refrigerator up to 1 day.

TUNA SALAD SANDWICHES

Steps:

• Use a fork to flake the tuna in a medium bowl.
• Add the mayonnaise, relish, celery, onion, salt and pepper, and mix well.
• Butter each slice of bread.
• Spread the tuna mixture on the buttered side of 4 slices.
• Top each with a piece of lettuce, then the remaining bread.
• Cut the sandwiches in half and serve.