Tuna Salad Pepper Cups Recipes

Steps:

• Cut green peppers in half lengthwise; remove seeds and membranes. In a bowl, combine tuna, cucumber, onions, mayonnaise and relish. Spoon into pepper cups. Serve immediately.

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:

• Cover the eggs with about an inch of water in a medium pot. Bring to a boil, remove from the heat, cover and let stand for 8 minutes. Drain and submerge in ice water. When cool enough to handle, peel the eggs and chop.
• Meanwhile, cook the bacon in a large nonstick skillet over medium heat until golden and crisp, about 4 minutes per side. Remove to a paper towel-lined plate. Crumble into bite-size pieces.
• Whisk together the mayonnaise, sour cream, lemon zest and juice, celery, reserved tuna oil, three-quarters of the scallions, 1/4 teaspoon salt and several grinds of pepper in a medium bowl. Add the tuna and three-quarters of the bacon and egg and gently fold together (do not overmix). Season with additional salt and pepper if needed.
• Sprinkle the tomato slices with salt and pepper.
• Double-up the lettuce leaves and fill each with some tuna salad. Tuck in a tomato slice. Sprinkle with reserved scallions, bacon and egg.

Steps:

• In a small bowl or pyrex measuring cup, whisk together the vinegar and lemon juice with the garlic, salt, pepper, and Dijon mustard. Whisk in the olive oil and yogurt if using.
• Steam the potatoes above 1 inch simmering water for 10 to 15 minutes, until tender. Transfer to a large salad bowl, aand season with salt and pepper. Add the tuna and while the potatoes are hot toss with 1/4 cup of the dressing. Season with salt and pepper to taste.
• If using green beans, bring a pot of generously salted water to a boil, and fill a bowl with ice water. Add the green beans to the boiling water and cook 4 to 5 minutes, until just tender. Transfer to the ice water, cool and drain. Dry on paper towels. If using broccoli, steam for 5 minutes, refresh with cold water, and dry on paper towels. Add the cooked vegetables to the salad bowl, along with the red or green pepper, carrots if using, and half the herbs, and toss together with another 1/4 cup of the dressing.
• Assemble the salad: Either add the remaining ingredients to the salad bowl and toss with the remaining dressing, or toss the salad greens and remaining herbs with the remaining dressing and pile onto a platter or wide salad bowl. Top with the potato-tuna-vegetable mixture and garnish with the tomatoes, olives and eggs.

Steps:

• Mix all the ingredients well with a fork in a medium-size, nonreactive bowl. Taste and adjust the lemon juice and pepper. The salad can be made up to 3 days in advance and refrigerated.

Steps:

• Place the tuna into a bowl with the peas, and lightly stir to break up the tuna and combine with the peas. Add the mayonnaise, garlic powder, and pepper, and stir to mix well.

Steps:

• Combine mayonnaise, lime juice, and jalapeno pepper in a medium bowl; mix well. Stir in tuna.
• Spread tuna mixture to within 1/4 inch of the edge of each tortilla. Top with lettuce, cheese, and tomato; press lightly to flatten a bit. Top with avocado, green onion, and cilantro. Roll up each tortilla tightly or fold in half. Serve immediately.

Steps:

• In a small bowl, combine the first eight ingredients; chill. , Line two serving plates with lettuce. Cut tomatoes, but not all the way through, into six wedges; place on lettuce and separate wedges slightly. , Gently stir chow mein noodles into tuna salad; spoon into the center of each tomato.

Steps:

• Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the tomatoes and cook, stirring gently, until reduced slightly, 6-7 minutes. Stir in the sugar, and 2 tablespoons of the vinegar and season with salt to taste. Cook the tomatoes until the flavors blend, about 1 minute. Using a slotted spoon, transfer the tomatoes to a sieve set over a bowl and let the liquid drain for a few minutes. Let the tomatoes cool completely.
• Meanwhile, place the roasted peppers in a bowl and add 1 tablespoon of the olive oil, the remaining 1 tablespoon vinegar, and a little salt and toss to mix. Let stand for about 30 minutes.
• Place the olive paste and the remaining 3 tablespoons olive oil in a small bowl and whisk to mix.
• Assemble the salad: Line a 9-inch pie plate with plastic wrap, leaving some overhanging in two places. Arrange half of the roasted peppers on the bottom of the pie plate, scatter half of the tuna on top, drizzle a little basil oil over it, and top with half the tomato mixture. Top with layers of the remaining pepper strips, tuna and tomato mixture, drizzling some of the basil oil very lightly over the layers. Place a large serving plate on top of the pie plate, invert it and remove the pie plate and plastic wrap. Drizzle a little of the basil oil and the olive past mixture over the top of the salad. Decoratively drizzle the remaining basil oil around the salad (you might not need all of it) and dot with the remaining olive paste mixture. Serve the salad at once.
• Note: Small jars of black olive paste are available in specialty food markets. If you can't find any, substitute tapenade.
• Fresh Basil Oil:.
• If using the oil right away, you can skip blanching the basil.
• 1 1/2 cups packed basil leaves.
• 1/2 cup extra-virgin olive oil.
• Kosher salt.
• Bring a medium-size saucepan of water to a boil over high heat and prepare a bowl of ice water.
• Blanch the basil in boiling water just until it turns bright green, 10-15 minutes. Drain and plunge into the ice water. Drain again, pressing it against the sieve to extract as much water as possible.
• Place the basil in a blender, add the olive oil and puree until completely smooth. Transfer to a bowl, season with salt, and let stand 30 minutes before using. The oil will keep in the refrigerator for 1 week. Bring to room temperature before using. Makes 1/2 cup.

Steps:

• Whisk oil, vinegar and garlic in large bowl to blend. Working over bowl with dressing, cut oranges between membranes, releasing segments into bowl. Add onion, bell pepper, tuna, olives and parsley; toss. Season with salt and pepper. (Can be made 2 hours ahead. Cover; refrigerate.)
• Divide salad greens among plates. Spoon tuna salad over, dividing equally. Garnish with almonds.

Steps:

• Sprinkle gelatin over water to soften, let stand 5 minutes.
• Pour consommé into medium saucepan.
• Cut peppers in half crosswise to form shells, remove core and seeds carefully.
• Bring consommé to boil, add pepper shells cut side up.
• Cover and boil 3 minutes.
• Remove shells, turn upside down on paper towel, to drain, then refrigerate.
• Bring consommé back to boiling, add onion and boil 30 seconds.
• Stir in gelatin until it dissolves.
• Pour into a bowl.
• Refrigerate until partially set.
• Fold in tuna, tomatoes, chopped lettuce, lemon peel, lemon juice, salt and pepper.
• Spoon into pepper shells, piling high.
• Refrigerate at least 4 hours until set.
• Place each pepper on a lettuce leaf at serving time.
• Garnish with a dollop of sour cream.