Sheryls Tuna Salad Food

ITALIAN TUNA SALAD

Steps:

• Whisk together the lemon juice, capers and Dijon mustard in a large bowl. While continuing to whisk, drizzle in the olive oil in a steady stream. Whisk in 1/4 teaspoon salt. Add the beans to the dressing and mash gently with a spoon. Add the tuna, flaking it with a fork into bite-size pieces. Toss lightly to coat. Top the tuna mixture with the arugula, treviso, endive, shaved fennel, parsley leaves and 1/2 teaspoon salt. Using your hands, toss the salad together, bringing the dressing up from the bottom of the bowl until everything is coated evenly.

THE BEST TUNA SALAD

Steps:

• In a small mixing bowl break up the tuna with a fork. Toss with the celery, onion and parsley. Add the mayonnaise, mustard and season with pepper, to taste. Stir to combine. Add lemon juice, to taste, if using.

TUNA SALAD COMPOSéE

Steps:

• Mix all the ingredients well with a fork in a medium-size, nonreactive bowl. Taste and adjust the lemon juice and pepper. The salad can be made up to 3 days in advance and refrigerated.

TUNA SALAD JUMBO SHELLS

Steps:

• Cook pasta according to package directions; rinse in cold water and drain.
• In a bowl, combine mayonnaise and sugar.
• Stir in the tuna, celery, onions, green pepper, carrot and parsley.
• Spoon into pasta shells; cover and refrigerate.
• Dressing: Combine sour cream, sugar, vinegar, mayonnaise, celery seed, and onion powder.
• Arrange lettuce leaves and shells on individual plates; drizzle with dressing.

TUNA & PEA SALAD IN SHELLS

Steps:

• Cook macaroni as directed on package; drain.
• Set aside in bowl of cold water.
• Combine remaining ingredients.
• Add peas; toss gently.
• Drain water off of pasta.
• Spoon about 1/4 cup tuna mixture into each macaroni shell.
• Cover; refrigerate until thoroughly chilled.

STUFFED TUNA SALAD SHELLS

Steps:

• Cook and drain pasta shells as directed on package;pat dry.
• Rinse frozen peas with cold water to separate;drain and pat dry.
• Mix yogurt and mayonnaise in medium bowl and stir in tuna, onion, lemon juice, herbs, salt and pepper.
• Fold in peas.
• Spoon one heaping tablespoonful of mixture into each shell.
• Sprinkle with paprika before serving.

COLD TUNA & SHELLS SALAD

Steps:

• Cook the the pasta noodles, drain and set in the fridge to chill. Don't worry about them sticking together they'll separate once you start mixing (spread them out on a cook sheet for less sticking and for a quick chill put them in the freezer for about 10 minutes).
• Cut up the cheese into bite size pieces and set a side.
• Drain the tuna and set aside.
• In a large (about 4-qt) bowl divide the pasta in half and mix in 1/2 the tuna, cheese, mayo and pickle relish.
• After it's well mixed add the rest of the ingredients leaving out the paprika.
• Once everything is mixed well add the paprika (it's just for color).
• Depending on your taste you might want to add more mayo, paprika, or pickle relish.
• I usually add more mayo the next day. Chill for 10-20 minutes in the fridge and serve.