Tuna Ensalada Mixta Recipes

Steps:

• In a medium pot, bring potatoes to a boil in salted water over high. Reduce heat; cook at a rapid simmer until potatoes are tender when pierced with a knife, 15 minutes. Drain, run under cool water to stop the cooking, then cut in half.
• Meanwhile, in another medium pot, bring 4 cups water to a boil over high. Reduce heat to medium, carefully add eggs, and cook 7 minutes (whites will be set and yolks will be runny). Prepare a large bowl of ice water. Transfer eggs to ice water and let cool 5 minutes. Carefully peel eggs.
• Arrange watercress on a large platter with potatoes, tuna, avocados, and scallions. In a small bowl, whisk together oil, vinegar, and mustard; season with salt and pepper. To serve, halve eggs and add to salad; drizzle dressing over salad.

Steps:

• Slice lettuce chiffonade style and arrange on a serving platter.
• Slice tomatoes in wedges, the onion jullienne, the cucumber in quartered slices, and the avocado in thin slices and arrange over lettuce.
• Break up tuna with a fork, and place in the center of the salad.
• Drain corn, and arrange around tuna.
• Garnish with olives.
• Serve with oil, vinegar, salt and pepper on the side, so that each person dresses their own salad.
• Other optional ingredients include pickled beets, pineapple slices, and grated carrots.

Steps:

• combine the dressing ingredients in a food processor or jar and combine very well. Set aside to dress the greens and beans. blanche the veggies in boiling salted water until al-dente. Cool Marinade garbanzo beans at least 30 minutes but overnight even better. On a large platter, put down the dressed greens and arrange the remaining ingredients on the salad. Finish with a sprinkle of salt and pepper