Seaislandtunasalad Recipes

Steps:

• In a bowl combine the mayo, capers, relish, mustard, peppers, olives, eggs and tuna. Mix to combine. Season with salt and pepper. Serve on the quartered white bread and the sesame crackers.

Steps:

• Whisk together the lemon juice, capers and Dijon mustard in a large bowl. While continuing to whisk, drizzle in the olive oil in a steady stream. Whisk in 1/4 teaspoon salt. Add the beans to the dressing and mash gently with a spoon. Add the tuna, flaking it with a fork into bite-size pieces. Toss lightly to coat. Top the tuna mixture with the arugula, treviso, endive, shaved fennel, parsley leaves and 1/2 teaspoon salt. Using your hands, toss the salad together, bringing the dressing up from the bottom of the bowl until everything is coated evenly.

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:

• 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.

Steps:

• In a clean glass jar with a tightfitting lid, mix vinegar, sugar and 1 teaspoon kosher salt with 1/2 cup hot water. Shake until sugar is dissolved. Bring a pot of water to the boil, and add the onions. Let it sit for just a few seconds in the hot water, then drain well and transfer onions to the jar with the vinegar. The pickled onions will be ready to use in an hour, or can be made ahead and kept in the fridge for up to a week.
• In a large mixing bowl, dress the cucumber and spring onions with the remaining kosher salt and lime juice. It should be fairly wet. Pour into a deep serving plate or a wide bowl, along with any extra liquid at the bottom of the bowl.
• Spoon tuna out of the oil, and use your hands to break it into bite-size pieces, directly into the now-empty mixing bowl. Add avocado, 3 tablespoons of pickled red onion and 1 tablespoon of pickling liquid from the jar, and mix gently with your hands to dress. Scatter over the cucumber mixture, and season with finishing salt and black pepper. Cover with torn herbs, and generously drizzle everything with olive oil. Eat right away, with spoons.

Steps:

• Mash tuna in a small bowl with a fork. Add mayonnaise, pickle relish, mustard, celery, onion, and black pepper; stir to combine. Chill and serve.

Steps:

• Pour macaroni into 2 quarts of rapidly boiling water to which 2 heaping teaspoons of salt have been added. Boil for 6 to 8 minutes. Drain and stir in the cheese whiz until combined and slightly cooled.
• Stir in mayonaise or salad dressing blended with sour cream and seasonings,. Gently stir in remaining ingredients.
• Chill thoroughly and serve.

Steps:

• In a small bowl, whisk together the vinegar, soy sauce, lime, ginger, mustard and cilantro. Pour in the oil and continue to whisk until emulsified.
• Season the tuna fillets with salt and pepper; lightly coat with oil. Put sesame seeds on a plate. Coat top and bottom of each fillet with seeds. Heat a large, dry skillet over high heat. Add fillets; cook about 3 minutes. Turn; cook until desired doneness, about 3 to 4 minutes for rare. Slice the tuna into 1-inch thick strips.
• Mix the greens together and spread out on a platter. Add the green onions, rice noodles almonds, and orange segments. Lay the tuna strips on top then drizzle with the vinaigrette. Season with salt and pepper and serve immediately.

Steps:

• Pile salad ingredients in a mixing bowl as you prepare them. Combine salad ingredients, taste, and adjust seasonings. Serve salad on bed of lettuce leaves.
• Yield: Preparation time: 10 minutes Cooking time: 8 to 10 minutes for pasta Ease of preparation: moderate

Steps:

• Use a fork to flake the tuna in a medium bowl.
• Add the mayonnaise, relish, celery, onion, salt and pepper, and mix well.
• Butter each slice of bread.
• Spread the tuna mixture on the buttered side of 4 slices.
• Top each with a piece of lettuce, then the remaining bread.
• Cut the sandwiches in half and serve.

Steps:

• In a bowl, combine eggs and tuna. Add the cheese, green pepper, onion, garlic, salt and pepper; mix well. Stir in the Miracle Whip., Spoon about 1/2 cup onto each roll; wrap individually in heavy-duty foil. Bake at 400° for 15 minutes or until heated through.

Steps:

• Combine first five ingredients lightly, taking care not to break the fish into too small pieces.
• Arrange salad greens on chilled plates.
• Pile salad lightly onto greens and garnish with alternate slices of beets and eggs.

Steps:

• umm it's a salad so put all ingredients in a giant bowl.
• Sprinkle the sesame seeds on top and put the tofu in last (if you plan to use it).
• Add dressing of choice and toss.
• Bon Apetite!

Steps:

• Cook couscous, rice, or pasta according to package directions. Fluff couscous with fork, if using. If using rice, make sure all liquid is absorbed so the rice is dry, not sticky. If using orzo, rinse hot pasta in cool water and drain well.
• In a medium mixing bowl, combine cucumber, tomato, pepper, onion, olives, chickpeas, and parsley.
• In a small mixing bowl, whisk olive oil, lemon juice, and garlic. Season to taste with salt and freshly-ground black pepper.
• Add dressing to vegetable mixture and toss well.
• On a serving dish, arrange lettuce leaves, mound the couscous, rice, or pasta in center and cover with mixed vegetables.
• Sprinkle with feta, if using, and serve.