Refreshing Apple Tuna Summer Salad Carrie Sheridan Food

REFRESHING APPLE TUNA SUMMER SALAD CARRIE SHERIDAN

Steps:

• Flake tuna.
• Add to diced apple, onion and celery in a bowl. Mix well.
• Add 1/8 - 1/4 cup mayonnaise to bind.
• Add 1/2 - 1 tsp [a splash or so] of red wine vinegar.
• Chill in refrigerator 2 hours [or quick chill in freezer for 20 minutes or so].
• Kids love this, everyone loves this -.

SOUTHERN APPLE TUNA SALAD

Steps:

• Stir the tuna, olive oil, mayonnaise, apple, onion, relish, and dill together in a bowl until evenly mixed. Season with salt and pepper. You can serve immediately, though is tastes much better after being refrigerated overnight.

TUNA SALAD RECIPE

Steps:

• Toast nuts on a dry skillet until golden. Remove from heat and cool slightly.
• To drain tuna, I open the lid then press it down firmly over the tuna to drain off as much water as I can squeeze out. If your tuna is too wet, your salad will be wet.
• Combine all ingredients in a large mixing bowl and add a pinch of black pepper and 1/2 tsp lemon juice, or to taste. Add mayo to taste.

MAIN DISH SALAD WITH TUNA AND VEGETABLES

Steps:

• In a small bowl or pyrex measuring cup, whisk together the vinegar and lemon juice with the garlic, salt, pepper, and Dijon mustard. Whisk in the olive oil and yogurt if using.
• Steam the potatoes above 1 inch simmering water for 10 to 15 minutes, until tender. Transfer to a large salad bowl, aand season with salt and pepper. Add the tuna and while the potatoes are hot toss with 1/4 cup of the dressing. Season with salt and pepper to taste.
• If using green beans, bring a pot of generously salted water to a boil, and fill a bowl with ice water. Add the green beans to the boiling water and cook 4 to 5 minutes, until just tender. Transfer to the ice water, cool and drain. Dry on paper towels. If using broccoli, steam for 5 minutes, refresh with cold water, and dry on paper towels. Add the cooked vegetables to the salad bowl, along with the red or green pepper, carrots if using, and half the herbs, and toss together with another 1/4 cup of the dressing.
• Assemble the salad: Either add the remaining ingredients to the salad bowl and toss with the remaining dressing, or toss the salad greens and remaining herbs with the remaining dressing and pile onto a platter or wide salad bowl. Top with the potato-tuna-vegetable mixture and garnish with the tomatoes, olives and eggs.