Festivetunasalad Recipes

Steps:

• Flake the tuna with a fork; add mayo, (yoghurt if using lighter version), lemon juice. Mix well. Add salt and pepper to taste.
• Fold in mushrooms and peas; if you add the peas frozen they will thaw quite quickly.
• If using toast bread - toast bread and add a generous scoop of tuna salad on top; garnish with tomatoes and fresh herbs.
• If using baquette - add tuna salad to plate and garnish with tomates and fresh herbs, serving bread on the side.

Steps:

• For the candied nuts: In a nonstick skillet over medium-high heat, toast the pistachios and hazelnuts until fragrant, 4 to 5 minutes. Add the brown sugar, salt, vanilla and 1 tablespoon water directly to the pan with the nuts and stir to coat them. Cook until the sugar has dissolved, about 1 additional minute. Transfer to a parchment-lined baking sheet and allow to cool, 12 to 15 minutes.
• For the dressing: Combine the olive oil, vinegar, maple syrup, mustard, salt and pepper in a mason jar. Secure the lid and shake to combine. Set aside.
• For the salad: Spread the arugula, kale and spinach over a large round platter, leaving space in the center of the platter (it should look like a holiday wreath). Top the greens with the radicchio. Arrange the mandarin segments over the greens. Sprinkle with the pomegranate seeds, cranberries, blueberries and cooled candied nuts.
• Lastly, sprinkle with the Parmesan, creating the look of snow. Shake the dressing one more time and pour it into a serving bowl. Place the bowl in the center of the platter and serve.

Steps:

• Drain pineapple, reserving juice. Set pineapple aside. In a small saucepan, combine sugar and flour; stir in reserved pineapple juice until smooth. Bring to a boil. Remove from the heat. Stir a small amount of hot mixture into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 1 minute or until thickened. Remove from the heat; cool for 15 minutes. Cover and refrigerate. , In a large serving bowl, combine the oranges, pears, kiwi, apples, pecans and reserved pineapple. Drizzle with dressing; toss to coat. Cover and chill for 1 hour.

Steps:

• In a large bowl, combine the first seven ingredients. In another bowl, combine the mayonnaise, sour cream, yogurt and seasonings. Pour over potato mixture; toss to coat. Gently stir in tomatoes, peas and cheese. Cover and refrigerate until serving.

Steps:

• In a blender or food processor, combine the sugar, vinegar, lemon juice, onion and salt. Cover and process until blended. With blender running, gradually add oil. Add poppy seeds and blend.
• In a salad bowl, combine the romaine, Swiss cheese, apple, pear and cranberries. Drizzle with desired amount of dressing. Add cashews; toss to coat.
• Serve immediately.

Steps:

• Quarter the cabbage, then cut out the white core at the bottom and discard. Finely shred the cabbage and tip into a large mixing bowl with the onions, apples, beetroot and walnuts. Finely grate over the zest from the oranges.
• Cut a little from the top and bottom of each orange, so they sit flat on your work surface. Use a small, serrated knife to cut away the peel and pith in strips down the orange. Holding each orange over a bowl, cut away the segments, letting them and any juice drop into the bowl. Squeeze any juice left in the membranes into the bowl, too. Fish out the segments, roughly chop and add to the salad.
• Whisk the red wine vinegar, redcurrant jelly, honey and oil into the orange juice with some seasoning, then stir into the salad. Will keep for 3-4 days in the fridge.

Steps:

• 1. Prepare the tuna: In a shallow bowl, combine the olive oil, lemon juice, salt, and pepper. Add the tuna, coat well and let rest for 15 minutes, turning once.
• 2. Prepare the salsa: In a separate bowl, combine all the remaining ingredients except the chopped cilantro. Refrigerate, covered, for up to 1 hour.
• 3. Shortly before serving, sear the tuna in a nonstick skillet over medium heat for 4 to 5 minutes on the first side, adding any remaining marinade or extra oil, if necessary. Turn the fish and sear for 3 minutes on the second side, for medium-rare. With a spatula, remove the tuna steaks to the center of 4 dinner plates.
• 4. Divide the salsa (with the juices) equally atop the tuna. Garnish with chopped cilantro.