Tuna Fish Salad On A Bed Of Lettuce Food

TUNA SALAD

Steps:

• Place drained tuna in a medium bowl.
• Add the plain Greek yogurt (or mayonnaise), relish, red onion, celery, and a little salt and pepper.
• Stir with a fork until everything is well combined. Taste and add more salt and pepper as needed.
• Serve tuna salad on bread, rolls, croissants or crackers. For low carb, serve tuna salad on a bed of lettuce, in hollowed out tomatoes, or in avocado halves.

TUNA FISH SALAD

Steps:

• Combine all the ingredients.
• Salt and pepper to taste.
• Mix ingredients well and sprinkle with paprika to give it some color.

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.

QUICK TUNA SALAD IN ROMAINE

Steps:

• Combine the tuna, mayonnaise, celery, onion, capers and the lemon juice in a bowl. Scoop onto lettuce leaves.

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.

TUNA FISH SALAD ON A BED OF LETTUCE

Steps:

• Put the pepper, celery and green onion in a blender or food processor, and grate finely.
• Add the Tuna fish and mayonnaise, and pulse twice.
• Add the seasonings and pulse two more times.
• Line the lettuce leaves on a medium sliced plate, and spoon the tuna fish mixture in the center.
• Cut the tomatoes into round slices and put it around the tuna fish. Sprinkle the chopped olives on the tomatoes.
• Conversely, you could makes this into a sandwich, using torn lettuce leaves. Leave out the tomatoes and the olives if desired. Makes for a filling mini-meal and for good leftovers.

CURRIED TUNA SALAD

Steps:

• In a mixing bowl break the tuna up with a fork. Toss with the onion, fresh coriander, and raisins.
• In a small saute pan, heat the oil over medium heat, add the curry powder, and stir until fragrant, about 30 seconds. Remove pan from the heat and set oil aside to cool.
• Add the curry oil to the mayonnaise, season with salt, and pepper to taste and add the lime juice. Gently mix the tuna with the seasoned mayonnaise. Serve on a bed of lettuce or in a sandwich.
• Yield: 3 to 4 servings

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.

TUNA FISH SALAD

Steps:

• In a large bowl, combine the tuna, celery, onion, mayonnaise, lemon juice, parsley, garlic powder, salt and pepper. Mix well and refrigerate until chilled. Sprinkle with paprika if desired.