Spinach Broccoli Salad With Tuna Food

SPINACH, BROCCOLI AND TUNA SALAD

Steps:

• Rub the sides of a large wooden salad bowl with the garlic and then discard garlic.
• In the salad bowl whisk together next 5 ingredients ( oil - pepper) and then add remaining ingredients (broccoli - bacon bits).
• Toss.

GREEN BEAN CASSEROLE

Steps:

• Preheat oven to 350⁰ F.
• Blanch the Green Beans and set aside.
• Preheat a sauté pan with olive oil to medium-high temperature.
• Add the Mini Sweet Peppers, mushrooms, shallots and garlic to the pan. Cook for 2 minutes.
• Next, place the blanched green beans into a casserole dish and drizzle the vinegar evenly over the beans.
• Place the cooked vegetables evenly over the top of the green beans.
• In a small bowl, mix together the Parmesan cheese and Panko breadcrumbs. Sprinkle the cheese and breadcrumb mixture evenly down the middle of the casserole dish.
• Add salt and pepper, to taste.
• Bake for 15 minutes or until the cheese is melted.

ATOMIC TUNA SALAD

Steps:

• In a large bowl, toss together the tuna, broccoli, cauliflower, onion and celery. Stir in mayonnaise until the salad reaches your desired consistency. Serve on pita bread.

BROCCOLI TUNA BAKE

Steps:

• In a large bowl, combine the soup, milk and lemon juice. Stir in tuna, rice and pepper. , Transfer to a greased 10-in. pie plate or quiche dish. Bake, uncovered, at 375° for 25 minutes. Top with broccoli; sprinkle with cheese. Bake 5-10 minutes longer or until cheese is melted.

SESAME SEARED TUNA AND SUSHI BAR SPINACH SALAD

Steps:

• Place spinach in a dry pot set over medium-high heat and cook, stirring, until it just begins to wilt, 1 to 2 minutes. Transfer into a strainer to cool.
• While spinach cools, toast white sesame seeds in a dry pan over medium heat until light golden brown. Transfer into a mortar and pestle and crush into a very coarse paste, leaving some seeds whole. Add white sugar, soy sauce, and mirin. Stir with a wooden spoon to combine and reserve.
• Transfer cooled spinach to a towel and squeeze out any excess liquid. Chop roughly and add to a mixing bowl. Add the dressing and mix well. Cover and chill thoroughly before serving.
• Mix mayonnaise, miso paste, and rice vinegar together for miso mayo sauce. Place in the refrigerator until needed.
• Lightly salt tuna steaks, and then coat all sides well with as many sesame seeds as you like, pressing them lightly as you do.
• Brush a nonstick pan with oil and place over medium heat. Sear tuna steaks in the hot pan for 30 to 45 seconds on each side, as well as each edges.
• Slice and place tuna over the miso sauce. Brush tuna with ponzu and serve with spinach salad on the side.

SPINACH & BROCCOLI SALAD WITH TUNA

Steps:

• Cover platter with combined spinach and broccoli slaw.
• Combine tomatoes, cucumbers, onions and tuna in large bowl. Add dressing; toss to coat. Spoon over spinach mixture.
• Top with peppers and cheese.

SIMPLE SPINACH SALAD

Steps:

• In a large salad bowl, combine the spinach, cucumber, broccoli, raisins, bacon, almonds, mushrooms and onion. In a small bowl, whisk the dressing ingredients until smooth. Drizzle over salad and toss to coat.