Shellys Healthy Tuna Lime And Veggie Salad Food

10-MIN MEDITERRANEAN TUNA SALAD (BOLD & HEALTHY)

Steps:

• To make the zesty mustard vinaigrette, in a small bowl, whisk together the Dijon mustard, lime zest, and lime juice. Add the olive oil, sumac, salt and pepper, and crushed pepper flakes (if using), and whisk again until well-blended. Set aside briefly.
• To make the tuna salad, in a large salad bowl, combine the tuna with the chopped vegetables, Kalamata olives, chopped fresh parsley and mint leaves. Mix gently with a wooden spoon.
• Pour the dressing over the tuna salad. Mix again to make sure the tuna salad is evenly coated with the dressing. Cover and refrigerate for half an hour before serving. When ready to serve, toss the salad gently to refresh.

VEGGIE-LOADED TANGY TUNA SALAD

Steps:

• Place flaked tuna in a medium bowl. Add veggies and mix well. Add mayo, honey mustard, relish, salt, and black pepper. Mix thoroughly. Season with more salt and black pepper, to taste, if you like. Mmmmmm!

SHELLY'S HEALTHY TUNA, LIME AND VEGGIE SALAD

Steps:

• Whisk together first 3 ingredients in large bowl.
• Add tuna, green beans, radishes and cucumber to bowl and toss.
• Sprinkle mixture with cilantro, salt and pepper and mix well.
• Enjoy.

TUNA AND VEGETABLE SALAD

Steps:

• In a bowl combine celery, tomatoes, chick peas, onions, parsley and olives. Flake tuna and add to the salad. Dress salad with juice of 2 lemons and about 1/3 cup olive oil. Season the salad with salt and pepper and toss.

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.

TANGY LIME TUNA SALAD

Steps:

• drain the oil from the tuna.
• place the tuna into a bowl and with the help of a fork flake it.
• in another bowl mix together, mayonnaise, salt, pepper, sugar, sauce and lemon juice.
• add in the parsley and corriander and finally the onion and the fish.
• just before serving, in a bowl mix together the lettuce, lemon juice, salt and sugar.
• place these leaves on the serving plate.
• on these put the salad and give it the shape of a fish.
• other than being served as a salad, it can also be used as a sandwich spread.

MOSTLY HEALTHY TUNA 'N VEGGIE SALAD

Steps:

• Cook pasta to desired doneness according to package directions.
• Drain well and rinse thoroughly in cold water.
• Dice celery and onion.
• Cut carrots into"half circles".
• Open tuna cans and drain well.
• Scoop tuna out into a large mixing bowl.
• Add mayonnaise,salt,pepper and lemon juice to tuna and mix well.
• Add relish, if using, and mix well.
• Add celery, onions, carrots, and peas to tuna mixture, mixing well after each addition.
• Add pasta to tuna and vegetable mixture and gently mix well with a large rounded spatula or similar utensil to avoid tearing pasta.
• Wash desired amount lettuce or spinach leaves and pat dry between paper towels.
• Place lettuce or spinach leaves on serving plates or in bowls and top with desired amount of tuna salad.
• Hint: an ice cream scoop works very well for scooping the tuna salad and making a nice looking dish.
• Top with shredded cheese, if using.