Tossed Salad With Tuna Fish Food

MEDITERRANEAN TUNA SALAD

Steps:

• Make the dressing: Whisk the mustard, lemon zest and lemon juice in a small bowl. Slowly whisk in the olive oil until well blended. Whisk in the dill, 1/2 teaspoon salt, and pepper to taste.
• Toss the tuna, chickpeas, cucumber, scallions and tomatoes with 1/4 cup of the dressing in a medium bowl.
• Heat a grill pan over medium-high heat. Lightly brush both sides of the pita with olive oil and season with salt and pepper. Cook until golden, about 1 minute per side. Cool slightly and cut into wedges.
• Toss the romaine with the remaining dressing and divide among bowls. Top with the tuna salad and serve with the grilled pita.

CHOPPED SALAD WITH TUNA

Steps:

• Place vinegar in a large salad bowl. Add 1/4 teaspoon salt and 1/2 teaspoon pepper. Slowly add the oil in a steady stream, whisking to emulsify.
• Add the remaining ingredients to the bowl, and toss well to combine.

ALL TIME BEST TUNA SALAD

Steps:

• To a medium-size bowl, add tuna, eggs, celery, red onion, celery seed.
• In a small bowl or jar, add mayonnaise, lemon juice, celery seed, salt, and pepper. Mix or shake together. Pour over tuna and other ingredients. Stir to combine. Serve immediately or store covered in the refrigerator for up to 3 days.

TUNA FISH SALAD

Steps:

• Open the two 12-oz. cans of tuna and strain in a wire colander in the sink.
• Take a pot and bring the eggs to a rolling boil. Once they are finished set the pot in the sink and let cool. You can do this by draining the hot water and covering the eggs with cold water. Once they are cool enough to hold in your palm, peel off shells and mash with a fork into tiny bits. Place into the same pot that you boiled the eggs inches.
• Add the tuna fish to the eggs and mix together.
• Chop and mince the celery, green onion, yellow onion, and olives. You should not have any large chunks. Individually mix each into the tuna and eggs. Add the sweet relish. If you add and mix each ingredient separtely, each will be better incorporated into the mixture.
• Mix in the mustard until it is incorporated. Add the mayonnaise and if your salad looks sort of dry, add more as needed. You should have a wet consistency.
• Sprinkle in the salt and pepper.
• To get the best taste of the tuna salad, refrigerate for about 20 to 30 minutes before serving. You can serve on bread or over fresh lettuce with a few tomato slices.

TOSSED SALAD WITH TUNA FISH

Steps:

• Combine lettuce, apple cubes, mandarin oranges, tuna and macadamia nuts in a large salad bowl.
• Blend mayonnaise, yogurt and lemon juice in a small cup to create dressing.
• Pour dressing over the salad and toss.

ITALIAN TUNA TOSS

Steps:

• Toss all ingredients except dressing and bacon flavor bits in large salad bowl; refrigerate.
• Just before serving, toss with dressing and bacon flavor bits.

MEDITERRANEAN TUNA PASTA SALAD (NO MAYO)

Steps:

• Whisk together the vinaigrette ingredients.
• Cook the pasta according to package directions until al dente. Rinse in cold water.
• Combine all the ingredients in a large bowl. Add the vinaigrette and toss well to combine. Serve (See Note)

OIL-POACHED TUNA AND GRAIN SALAD

Steps:

• Use a vegetable peeler to remove strips of lemon zest and add to a medium saucepan. Add the garlic, Aleppo pepper, tuna, and enough oil just to cover. Bring to a gentle simmer over medium-low heat and cook until the tuna is opaque and firm, about 15 minutes. Transfer the tuna to a plate and break into large flakes. Strain the oil and reserve ¼ cup for the dressing.
• Meanwhile, cook the grains in a large saucepan of salted boiling water until tender, 20 to 60 minutes depending on the grain. Add the snap peas to the grains and cook until crisp-tender, about 2 minutes. Drain the grains and snap peas, spread on a plate and let cool slightly.
• Into a large bowl, squeeze 3 tablespoons lemon juice. Whisk in the reserved olive oil and season with salt and pepper. Add the grains, snap peas, tuna, chickpeas, onion, tomatoes, and chives and toss to combine, leaving the tuna in bite size pieces.
• The salad can be refrigerated for up to 4 days.

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 medium bowl, combine all tuna; season with half of lemon-pepper and toss to mix.
• Finely chop boiled eggs; season with salt & freshly ground pepper.
• Place egg into bowl with tuna; toss to mix.
• In small bowl, mix mayo, celery, relish, and both mustards; mix until smooth.
• Pour dressing into bowl with tuna; mix until well combined.
• Season with remainder of lemon pepper; add more if needed.