Tuna Salad With Basil Dressing Food

TUNA SALAD WITH BASIL DRESSING

Steps:

• In a large saucepan, bring 4 cups water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry; set aside., Sprinkle tuna with salt and pepper. In a small skillet, cook tuna in oil over medium heat for 3-4 minutes on each side for medium-rare or until slightly pink in the center., Meanwhile, in a large bowl, combine the romaine, oranges, tomatoes and asparagus. In a small bowl, whisk the dressing ingredients. Divide romaine mixture between two serving plates. Slice tuna; arrange over salads. Serve with dressing.

GRILLED TUSCAN TUNA SALAD

Steps:

• For the tuna: Remove the tuna from the refrigerator 20 minutes before grilling. Heat a charcoal or gas grill to high for direct grilling. Mix together the fennel, salt and pepper in a small bowl.
• Brush the tuna with canola oil on both sides and sprinkle with the spice mixture. Grill until charred on both sides and cooked to medium doneness, about 5 minutes per side. Remove and let rest for 5 minutes. Cut into medium dice.
• For the salad dressing: Whisk together the lemon juice, vinegar, mustard, rosemary, anchovies and garlic in a small bowl and season with salt and pepper. Slowly pour in the olive oil while whisking, until it all emulsifies. For a sweeter and thicker texture, whisk in a teaspoon of honey at a time, until desired taste and consistency is reached.
• For the salad: Combine the beans, olives, fennel, onion and tuna in a large bowl. Add the dressing and gently toss to coat. Add the greens, basil and parsley , season with salt and pepper, and toss again.
• For serving: Mound the salad on a platter and sprinkle the remaining lemon juice over the top.

GREEN BEAN AND TUNA SALAD WITH BASIL DRESSING

Steps:

• Combine shallot, vinegar, and 1 tsp. salt in a blender jar. Let sit 5-10 minutes to lightly pickle.
• Meanwhile, cook green beans in a large pot of boiling salted water until crisp-tender, about 4 minutes. Drain, then run under very cold water until cool to the touch.
• Add basil, oil, lemon juice, and pepper to shallot mixture and blend until mostly smooth. Pour dressing into a large bowl. Add green beans, lettuce, white beans, parsley, and capers and toss with your hands to coat. Add tuna and gently toss to combine. Transfer salad to a platter.

MARTHA'S FAVORITE TUNA SALAD SANDWICH

Steps:

• In a medium bowl, combine tuna, celery, apple, mayonnaise, basil, and lemon juice; mix well. Season with salt and pepper.
• On a work surface, divide tuna salad among 4 slices bread; top with remaining 4 slices bread. Serve.

GREEN GODDESS TUNA SALAD SANDWICH

Steps:

• Purée basil, parsley, tarragon, mayonnaise, sour cream, lemon zest, 2 Tbsp. lemon juice, and 2 Tbsp. oil in a blender until very smooth and pale green. Transfer dressing to a medium bowl and add tuna. Using a fork, break up tuna and incorporate into dressing. Mix in celery, shallot, and garlic; season with salt and lots of pepper.
• Toss chopped mixed herbs with remaining 1 tsp. lemon juice in a small bowl. Drizzle with a little oil, season with salt and pepper, and toss again.
• Build sandwiches with English muffins, tuna salad (you may have a bit extra), and herb salad.

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.

ITALIAN-STYLE TUNA SALAD

Steps:

• Mix olive oil, red wine vinegar, salt, and pepper together for the dressing.
• Mix bread, tomatoes, cucumber, onion, tuna, olives, and capers together gently. Pour dressing on top and serve.

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.

HOT TUNA SALAD WITH BASIL DRESSING

Steps:

• Heat a griddle pan until it gets really hot then put your asparagus in it. Place a heavy saucepan on top so that it presses the spears right down on to the bars. Cook them for 2 minutes, turning them halfway through, until they have lovely charred marks. Pop the asparagus on a board and chop them in half at an angle.
• Put the asparagus in a bowl with your tomatoes, half the basil leaves, the olives, a splash of oil and a squeeze of lemon juice. Season, then toss it all together and put it to one side while you get the fish ready.
• Rub your tuna steaks with a little bit of oil and season them. Sear them for about a minute on each side in the griddle pan for a rare steak - leave them for 2 minutes on each side if you prefer them cooked medium, or 3 to 4 minutes each side if you like them well done.
• Pound the remaining basil in a pestle and mortar then mix in the yoghurt. Season and add some more lemon juice to taste.
• Put the salad on a plate, then tear the tuna into strips and pop them on top. Spoon over some of the basil dressing and scatter over the baby basil leaves.

CHILLI TUNA PASTA SALAD

Steps:

• Cook the pasta in a large pan of boiling water, uncovered, until it is just tender. Drain the pasta, then rinse it under cold water.
• Meanwhile, boil, steam or microwave the beans until just tender, then drain. Drain the tuna over a small bowl, reserving the oil for the Dressing. Flake the tuna into large chunks with a fork.
• Just before serving, combine the pasta, beans tuna, herbs and capers is a large bowl then drizzle with the Dressing. Serve the salad topped with rocket leaves.
• DRESSING.
• Combine all of the ingredients with the reserved chilli oil in a jar and shake well.

TUNA SALAD WITH SHELLS

Steps:

• Cook shells in boiling salted water until tender. Drain well.
• Break tuna into chunks and combine with tomato, cucumber, zucchini and capers. Add lemon juice. Stir mayonnaise until smooth and fold in. Season to taste with salt and pepper.
• Garnish with parsley and basil and chill before serving.

CREAMY VEGGIE TUNA PASTA SALAD RECIPE BY TASTY

Steps:

• In a large bowl, combine the lemon zest, lemon juice, and red onion. Let pickle for about 15 minutes.
• Remove the stems from the yellow and red bell peppers. Cut off the sides of the peppers, keeping the seeds and tops intact in the centers, then slice into strips and dice into small pieces. Transfer the bell peppers to the bowl with the pickled onion, along with the diced celery, grated carrots, tuna, and pasta. Toss to combine.
• Make the herb mayo dressing: In a small bowl, combine the cumin seeds, turmeric, white vinegar, Dijon mustard, Hellmann's® Mayonnaise, salt, red pepper flakes, black pepper, basil, chives, and carrot tops. Whisk until smooth.
• Pour the dressing over the pasta salad and toss until well coated.
• Garnish with the celery leaves and serve immediately.
• Enjoy!

FRENCH TUNA SALAD

Steps:

• To make dressing; in small bowl whisk together mayonnaise and mustard - season with season salt and pepper.
• In a large bowl, add tuna and break into small pieces with the back of fork. Add avocado, shallot, celery, basil and dressing. Stir to combine. Refrigerate until ready to serve or stuff in tomatoes.