Tuna Salad Undone Food

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 UNDONE

Steps:

• Carefully remove the tuna from the can, leaving the loin pieces intact. Reserve the olive oil. Place the tuna in the refrigerator while you prepare the remaining ingredients.
• Divide the lettuce between 2 plates and carefully lay the tuna atop the leaves. Top with the shallot, bell pepper, capers, hard-boiled egg, and micro greens. Sprinkle with black lava sea salt. Drizzle the salad with the reserved olive oil and a squeeze of lemon.

HOMEMADE TUNA SALAD

Steps:

• Set a 10-inch saute pan over medium heat and add the olive oil. Once the oil is hot, season the tuna steaks on both sides with the salt and white pepper. Place the seasoned tuna in the saute pan and cook, undisturbed for 5 minutes. Turn the fish over and cook for another 5 minutes. The fish should be just cooked through. Remove the tuna from the pan and allow to rest for 3 to 4 minutes. Flake the tuna steaks into small pieces, place in a medium bowl and add the remaining ingredients.
• Use a spatula or large spoon to toss the ingredients until well blended. Serve in lettuce cups, or with your favorite sliced bread for sandwiches.

EASY (AND TASTY) TUNA SALAD FOR ONE

Steps:

• Drain your tuna well.
• Scoop into a bowl with a fork and flake it well with your fork, breaking up the larger chunks of tuna.
• Add remaining ingredients and enjoy.
• Whenever I'm in a hurry I just use the mayonnaise, honey mustard and Mrs. Dash.
• When I have time I add the carrot which gives it a nice crunch.
• Eat it on 2 slices of whole wheat bread, with tortilla chips, or with crackers.
• Sometimes I just eat it plain it tastes just fine that way.

TUNA SALAD BOWLS

Steps:

• Cut the head of lettuce in half. Using a large spoon, hollow out the center of each half to create a bowl with walls that are about 1 inch thick. If the lettuce "bowl" is a little wobbly, then slice off a sliver from the rounded bottom to create a flat surface. Shred all of the lettuce that has been removed and set aside.
• Place the tuna in a medium bowl and break it up into smaller chunks with a fork. Add the pickles, parsley, scallions and shredded lettuce, and toss together so that all the ingredients are evenly distributed.
• In a small bowl, whisk together the mayonnaise, 2 tablespoons of the reserved tuna water (plus more if the dressing is too thick) and hot sauce. Season with salt and pepper. Add to the tuna and toss well until evenly coated. Divide the mixture between the prepared lettuce bowls, mounding into the center of each.
• Poach the eggs: Crack each egg into separate small bowls. Bring 2 inches of water to a simmer in a medium saucepan over medium heat. Gently tip each egg into the simmering water and cook for 2 minutes, then remove from the heat and leave the eggs in the hot water until set, about 8 minutes. Remove each egg with a slotted spoon and drain in the spoon over a paper towel to remove any excess water.
• Lightly butter the toasts and cut each in half diagonally. Arrange the toast points on top of the tuna salad and then place the poached egg on top of the toast points. Sprinkle a little salt and pepper over each egg. Serve immediately.