Cambodian Tuna Salad Recipes

Steps:

• Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop finely.
• In a mixing bowl, combine tuna, crabmeat, mayonnaise, sour cream and mustard. Stir in chopped egg, dill weed, lemon pepper, dill and sweet relish and chopped onion. Mix thoroughly.

Steps:

• Place first 8 ingredients in a large nonreactive bowl. Place vinegar, sugar and salt in a 2-cup or larger glass measure; microwave until warm, 2-3 minutes. Stir until sugar is dissolved. Stir into vegetables. Refrigerate, covered, at least 1 hour before serving., To serve, sprinkle with cilantro. Serve with a slotted spoon.

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.

Steps:

• Prepare the Roasted Rice Powder: Heat a small skillet over medium-low heat and add the rice. Cook, stirring or shaking the grains, until the rice has turned opaque and begun to take on a light golden color. Remoce from the pan and cool. Grind to a powder in a spice grinder. Prepare the Salad Dressing: In a small saucepan, bring the water to a boil and add the sugar, stirring to dissolve. Set aside and allow to cool to room temperature. Grind the garlic and shallot in a food processor, and then add the rest of the ingredients and process until smooth. Prepare the Salad: In a small bowl, mix the tuna and rice powder together with 4 tablespoons of the dressing. Mix the cilantro, mint, cabbage, lettuce, red pepper and onion together in a large bowl. Toss with the remaining 1 cup of salad dressing (or to taste, start with ½ cup, toss, and taste, adding as you feel appropriate). Mix in the tuna and rice powder mixture and place on serving dish, garnishing with springs of mint and cilantro.

Steps:

• Boil the pasta for 10 mins until al dente, then drain and rinse under cold running water. Drain again. Meanwhile, mix the yogurt, mustard, olive oil, vinegar, onion and basil together in a large bowl, then stir in the tuna, red peppers and sweetcorn.
• Stir through the pasta and serve in bowls or pack into containers for work or a picnic. Will keep, covered, in the fridge to eat the next day.

Steps:

• Combine tuna, daikon, mayonnaise, tahini, soy sauce, wasabi, and sesame seeds in a bowl; mix well. Serve on top of bok choy leaves.

Steps:

• In a medium bowl, combine the tuna, mayonnaise, celery, onion, bell pepper, capers and lemon juice. Mix with a fork until thoroughly combined. Season to taste with salt and pepper. Serve on the sandwich bread of your choice.