Tuna Salad With A Kick Food

A REALLY GOOD TUNA SALAD

Steps:

• Drain the tuna in a fine mesh strainer. With the tuna in the strainer, use paper towels to pat and blot the tuna until completely dry. Transfer the tuna to a medium bowl and flake with a fork. Add the remaining ingredients and stir until evenly combined. Taste and adjust seasoning, if necessary. Use immediately or store in a covered container in the refrigerator for up to three days.

ZIPPY TUNA

Steps:

• Mix tuna, mayonnaise, yellow mustard, horseradish, lemon juice, garlic powder, and salt together in a bowl.

TUNA SALAD WITH A KICK

Steps:

• blend all the ingredients in a bowl with a fork.
• Serve in a sandwich, on crackers, or with a fresh tomato

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 STEAK SALAD

Steps:

• In a large resealable plastic bag, combine 3 tablespoons oil, 1 tablespoon shallots, 1/4 teaspoon salt and 1/8 teaspoon pepper. Add tuna steaks. Seal and turn to coat; marinate for 10 minutes. , Meanwhile, for dressing, combine the vinegar, mustard, sugar, and remaining shallots, salt and pepper in a small bowl; slowly whisk in remaining oil. Set aside. , Drain and discard marinade. In a large nonstick skillet, cook tuna over medium heat for 3-5 minutes on each side for medium-rare or until slightly pink in the center. , On individual salad plates, arrange the greens, asparagus and tomatoes. Cut tuna into bite-size pieces; add to salads. Drizzle salads with dressing. Sprinkle with chives.

TUNA SALAD SANDWICH WITH A BITE!

Steps:

• Drain tuna and mix with onion, parsley, mayo and horseradish sauce.
• Adjust mayo and horseradish to personal taste.
• Spread on bread or in a pita, top with leafy greens and enjoy!

TUNA SALAD WITH A LITTLE KICK

Steps:

• Open the cans of tuna and drain all the water from the tuna. (Use a can strainer for best results; try to get tuna as dry as possible). Leave at least one empty can handy.
• Break up tuna chunks either with your hands or use a fork. Try to leave least ammount of chunks as possible.
• In a piramid style grater, use the largest holes and grate the celery ribs. Discard the long string looking pieces.
• Fill up the empty tuna can with grated celery. The can should be filled to the top, if not, grate one more rib.
• Drain the celery using same method as for tuna.
• Mix tuna, celery, breadcrumbs and white pepper in a large bowl. Once everything is mixed, add mayo and mix everything again. If the salad looks a bit dry, add another tablespoon of mayo.
• You should now have a tiny bit spicy and very delicious tuna salad.