THE BEST TUNA SALAD
While we love many kinds of tuna salad, this classic version tops them all. The crispy celery and red onion give add zest and crunch, while mayonnaise and touch of mustard marry it all together. The lemon juice is optional as it's not traditional, but we strongly recommend it to brighten up the flavors of the final dish.
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 3 to 4 servings
Number Of Ingredients 8
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.
POTATO & PAPRIKA TORTILLA
This thick, traditional Spanish omelette is bulked out with new potatoes and flavoured with herbs
Provided by Sara Buenfeld
Categories Main course
Time 45m
Number Of Ingredients 7
Steps:
- Heat the oil in a deep 20cm non-stick frying pan. Fry the potatoes, onion and garlic for 10 mins until tender. Stir in the paprika and fry for 1 min more.
- Beat the dried or fresh herbs into the eggs with seasoning, then pour into the pan. Stir a couple of times as the egg starts to set on the bottom of the pan, then leave alone to cook slowly over a very low heat for 10 mins until set, except for the very top.
- Carefully slide the tortilla onto a plate. Slide back into the pan, with the uncooked top now on the bottom, and cook for 1-2 mins more. Garnish with parsley, if using, wrap in foil and serve warm or chilled.
Nutrition Facts : Calories 241 calories, Fat 17 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 11 grams protein, Sodium 0.3 milligram of sodium
ASPARAGUS OMELET
I love this recipe as a way to get kids comfortable with cooking. An omelet is an easy meal and this one is actually served open-faced, so there's no tricky flipping or folding involved. Add my asparagus salsa for a really fresh crunchy note that contrasts nicely with the tender eggs and asparagus.
Provided by Carla Hall
Categories main-dish
Time 20m
Yield 1 serving
Number Of Ingredients 16
Steps:
- For the omelet: Trim the ends of the asparagus spears by holding the bottom end of each spear in your hand and bending gently to snap off the end. Drizzle the asparagus with the oil and sprinkle with salt and pepper. Heat a small nonstick saute pan over medium-high heat. Add the asparagus and cook until crisp tender, about 2 minutes. Transfer the asparagus to a plate and set aside. Wipe out the saute pan.
- To make the omelet, whisk together the eggs, 1 tablespoon water and chipotle powder. Melt the butter in the saute pan over medium heat, then pour in the egg mixture. Allow to cook, undisturbed, until the edges set completely, 2 minutes. Sprinkle a little salt and pepper over the top, then place the cooked asparagus spears on top. Cover and cook until the eggs set, 2 minutes. Slide the omelet onto a plate. Garnish with the Asparagus Salsa if desired.
- For the asparagus salsa: Place the asparagus, carrots, radishes and red onions in a food processor and pulse a few times until the vegetables are finely diced but not pureed.
- Transfer to a large bowl and add the dill, scallions, serrano chile, lemon zest and juice. Mix together well, season to taste with salt and pepper and let stand at room temperature for 1 hour to allow the flavors to develop if time allows. The salsa can be refrigerated in an airtight container for up to 1 week. Makes 2 cups.
TUNA-POTATO CAKES
Easily reel the family in at mealtime with our yummy Tuna-Potato Cakes recipe. Because our Tuna-Potato Cakes are made with ORE-IDA STEAM N' MASH Potatoes and packaged tuna, the prep work is exceedingly simple. Even the zesty dipping sauce is a breeze to make.
Provided by My Food and Family
Categories Spring 2019
Time 1h20m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Microwave potatoes as directed on package for using just half the package. Mash potatoes, omitting the milk and butter; cool 10 min.
- Meanwhile, combine tuna, bread crumbs, egg, 1/2 cup onions, 1/4 cup MIRACLE WHIP, 1 Tbsp. mustard and 1 tsp. seafood seasoning in large bowl.
- Add potatoes to tuna mixture; mix well. Refrigerate 30 min. Meanwhile, combine sweet relish with remaining onions, MIRACLE WHIP, mustard and seafood seasoning. Refrigerate until ready to serve.
- Shape potato mixture into 6 (3-inch) patties.
- Melt 1 Tbsp. each butter and oil in large nonstick skillet on medium heat. Add 3 potato patties; cook 4 to 5 min. on each side or until golden brown on both sides. Remove potato cakes from skillet; place on platter. Cover to keep warm. Wipe skillet clean with paper towel. Repeat with remaining butter, oil and potato patties.
- Serve potato cakes with MIRACLE WHIP sauce.
Nutrition Facts : Calories 310, Fat 17 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 75 mg, Sodium 940 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 21 g
TUNA AND ASPARAGUS WITH CREAMY LEMON CURRY SAUCE
Adapted to our tastes years ago, I forgot about this recipe! I won't forget it again, though. The sauce can be made with a lowfat slurry and fat free sour cream. This goes well with rice.
Provided by Chef PotPie
Categories Tuna
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook asparagus to your taste and drain, reserving liquid.
- Arrange asparagus on a platter, break tuna into chunks and arrange over asparagus, and keep warm.
- In saucepan melt butter, stir in four,and cook 2 minutes.
- Measure reserved asparagus liquid; if necessary add hot water to make 1 cup.
- Add to flour mixture, stirring constantly.
- Add fresh lemon juice, salt and hot pepper sauce.
- Simmer, stirring, until thickened and bubbly.
- Stir in sour cream and pour over asparagus and tuna.
Nutrition Facts : Calories 240.4, Fat 14.2, SaturatedFat 6.6, Cholesterol 39, Sodium 388.6, Carbohydrate 10.4, Fiber 3.2, Sugar 2.3, Protein 19.9
POTATO TORTILLA (OMELET) WITH TUNA AND ASPARAGUS (WW CORE)
Based on the classic Spanish tapas, this tortilla can be served hot as a brunch or lunch dish. It work just as well at room temperature as an appetizer. What is presented here was inspired by Joie Warner's "take a can of tuna."
Provided by justcallmetoni
Categories Tuna
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Fill a medium saucepan filled with water to boil over medium-high heat. Add potatoes and cook for 5-6 minutes until the potatoes are firm but tender. Add asparagus and cook an additional minute. Remove pan from heat and drain the vegetables well and pat to dry.
- Combine the eggs and egg whites until well beaten. If desired add the milk and mix some more.
- Heat olive oil in a non-stick pan with a heat proof handle. Add the potatoes and asparagus and cook for 5 minutes. Add the tuna and tomato and cook another minute.
- Pour the eggs over the contents of the hot pan. Season with salt and pepper. While the eggs are still very wet, gently lift the sides of the eggs so that the more liquid parts slips under. Sprinkle the scallion slices on top. Reduce the heat to medium low and cover and cook for 3-5 minutes until the top is set but still moist.
- Preheat the broiler to high. Place omelet under broiler for 1 or 2 minutes.
- Slice the omelet into wedges and serve with salad.
Nutrition Facts : Calories 304.2, Fat 10.3, SaturatedFat 2.6, Cholesterol 277.1, Sodium 330.8, Carbohydrate 24.7, Fiber 4.2, Sugar 3.4, Protein 28.1
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