Tuna Bacon And Veggie Salad Food

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.

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!

WARM POTATO SALAD WITH TUNA AND BACON

Steps:

• Place the potatoes in a medium saucepot and add enough cold water to cover by at least 2 inches. Add a large handful of salt and bring to a boil over medium heat. Reduce to a simmer and cook until tender and pierces easily when you insert a paring knife, 10 to 15 minutes.
• While the potatoes cook, heat a 12-inch nonstick skillet over medium heat. Add the bacon and cook, flipping occasionally, until golden and crispy, 10 to 12 minutes. Remove and let drain on a paper towel-lined plate then cut crosswise 1/4 inch thick. Set aside.
• To make the dressing combine the oil, vinegar, both mustards, some pepper and a large
• pinch of salt in a small bowl. Whisk together and taste for seasoning.
• Once the potatoes have cooked, drain and carefully--they'll be hot--cut in half. Place in a large
• bowl and add the bacon. Pour the dressing over the potatoes and bacon and toss. Let sit for a few minutes so the flavors can absorb. Add the chives.
• Break the tuna into large chunks directly into the potato salad. Gently toss with a silicone spatula just to mix through, keeping the tuna in large chunks.
• Scoop into a shallow bowl or platter, garnish with more chives, black pepper and the chive blossoms, if using. Serve warm.

TUNA, BACON, AND VEGGIE SALAD

Steps:

• Combine first six ingredients and chill for at least 2 hours.
• Add peas and tomatoes,chill for another 30 minutes.
• Then if using lettuce, place 2 leaves on two small plates.
• Divide tuna salad evenly over lettuce leaves.
• If using french fried onions,place 1/8 cup over each mound of tuna.
• Enjoy :).

CREAMY TUNA AND BACON SALAD (REDUCED FAT)

Steps:

• Put everything in a bowl and mix together until well combined and creamy.
• Serve between bread or with lettuce leaves.